Do you shell yor shrimp before cooking?

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Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
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Massachusetts
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.
 

medtran49

Executive Chef
Joined
Feb 20, 2011
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4,952
Location
Florida
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.

+1
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
304
Location
Chicago
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.
 

Badjak

Senior Cook
Joined
Dec 24, 2010
Messages
189
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.
+3 ;)
 

Roll_Bones

Master Chef
Joined
Oct 19, 2013
Messages
5,710
Location
Southeast US
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.
Shells are valuable and very important.

Answer to OP. I would never peel shrimp if not for the vein. I buy extra large shrimp and the vein must go. Cooking shrimp in the shell seems to keep the shrimp plumper and larger.
 

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