I made some NoLa BBQ shrimp last night, because I found some heads-on shrimp at our local Hispanic market. I used the recipe that I’ve used countless times, with two differences. At Alton Brown’s suggestion I bribed the shrimp in a solution of of salt and sugar for 15 minutes, and I used ghee instead of butter.
The shrimp melded to their shells! It was near impossible to peel them without totally mangling the shrimp. It was like that one hard boiled egg that just won’t peel, and gets relegated to egg salad.
I don’t think this has ever happened to me before, and I’m at a loss as to how to explain it. Could it be the age or time frozen for the shrimp, the breed of shrimp, or did I mess up something in the cooking?
The shrimp melded to their shells! It was near impossible to peel them without totally mangling the shrimp. It was like that one hard boiled egg that just won’t peel, and gets relegated to egg salad.
I don’t think this has ever happened to me before, and I’m at a loss as to how to explain it. Could it be the age or time frozen for the shrimp, the breed of shrimp, or did I mess up something in the cooking?