Do you shell yor shrimp before cooking?

[georgevan]

?
Also any good store bought shrimp sauce?

 

[Andy M.]

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]

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

 

[dragnlaw]

+2

 

[cookiecrafter]

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]

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

 

[medtran49]

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.

 

[Roll_Bones]

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.

 

[Andy M.]

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.

 

[Andy M.]

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.