I don't have a specific answer for you. Sometimes.
If the shrimp is part of a dish and is mixed in with a number of other ingredients, I shell it completely. I don't believe my guests need/want to pick up a messy shrimp to pull off its shell (even if it's only the tail).
For shrimp cocktail I partially peel it, leaving on the tailpiece.
For peel and eat recipes, obviously they stay on.
I do not think the tail or shell adds any bonus flavor to the recipe.I don't have a specific answer for you. Sometimes.
If the shrimp is part of a dish and is mixed in with a number of other ingredients, I shell it completely. I don't believe my guests need/want to pick up a messy shrimp to pull off its shell (even if it's only the tail).
For shrimp cocktail I partially peel it, leaving on the tailpiece.
For peel and eat recipes, obviously they stay on.
+3I don't have a specific answer for you. Sometimes.
If the shrimp is part of a dish and is mixed in with a number of other ingredients, I shell it completely. I don't believe my guests need/want to pick up a messy shrimp to pull off its shell (even if it's only the tail).
For shrimp cocktail I partially peel it, leaving on the tailpiece.
For peel and eat recipes, obviously they stay on.
I don't know about that. When I shell/tail shrimp for a dish that requires stock, I make a quick stock with the shrimp shells and use that in my dish.I do not think the tail or shell adds any bonus flavor to the recipe.
I do. The shells on any shellfish add depth and a seafood flavor to any dish. In fact I make shrimp stock regularly and when I have lobster I keep the shells for stock or to fortify the next lobster dish. I would never consider cooking mussels or clams without the shell on. If the recipe calls for no shell I remove them after I partially cook them.I do not think the tail or shell adds any bonus flavor to the recipe.
I don't know about that. When I shell/tail shrimp for a dish that requires stock, I make a quick stock with the shrimp shells and use that in my dish.
I've done this too.I don't know about that. When I shell/tail shrimp for a dish that requires stock, I make a quick stock with the shrimp shells and use that in my dish.