Shrimp tails

So I was peeling and deveining a batch of shrimp for tonight's dinner and I started wondering about the business of peeling off all of the shrimp shell except for the tail. I generally prefer to get the whole thing off so that I can just eat the shrimp and not have to worry about the tails, but it seems that most people don't do that.

Why?

Presentation for us pros.

It provides a handle for those eating with their hands (shrimp cocktail). I guess some folks think they're always supposed to be there, even if served hot and using a fork.

Mike, I had the very same thought a few weeks ago when preparing some shrimp scampi. I left them on--not quite sure why. We just had to scoot them off with the edges of our knife.
I agree with Howie. I think it makes sense to leave them on for Shrimp Cocktail, but take them off for a hot dish you'd eat with a knife and fork.

[Jenise]

So I was peeling and deveining a batch of shrimp for tonight's dinner and I started wondering about the business of peeling off all of the shrimp shell except for the tail. I generally prefer to get the whole thing off so that I can just eat the shrimp and not have to worry about the tails, but it seems that most people don't do that.

Why?

I just like the way they look. It also tends to make the case that you peeled and deveined them yourself vs. buying them frozen and mechanically done.

I guess I can understand the presentation argument although I personally think they look just as good tail-less. There's just something about leaving the last bit of meat in the tail that bugs me, and it's easier to get it out of there prior to cooking. Must be latent obsessive-compulsive tendencies or some such.

I do agree with leaving them on as a handle for cold shrimp dishes, though.

The secret to getting the last bit of meat is to squeeze the shell when eating the shrimp. The last bit pops right out, leaving nothing behind.

[Jenise]

The secret to getting the last bit of meat is to squeeze the shell when eating the shrimp. The last bit pops right out, leaving nothing behind.

Have you ever sat with someone who cuts off the tail with a goodly portion of the meat? I'll actually weigh the tail down with a knife and pull the tail meat away with a fork, hoping to extricate every last morsel. People who leave meat in the shells make me want to raid their plate. I don't, of course, but sometimes I think about it!

You're absolutely right. I could make a meal of what people leave behind.

Have you ever sat with someone who cuts off the tail with a goodly portion of the meat? I'll actually weigh the tail down with a knife and pull the tail meat away with a fork, hoping to extricate every last morsel. People who leave meat in the shells make me want to raid their plate. I don't, of course, but sometimes I think about it!

That's what I end up doing, too. It's enough of a pain in the ass that I'd gladly sacrifice the presentation aspects for a completely shelled shrimp.

Not to get too far off the point, but I save all the shrimp shells I peel off when I make any shrimp dish. I put them in Zip Locs in the freezer and when I have about five pounds (takes a few months) I use them to make a fumet. I sweat the shells and some white mirepoix in some oil then add some water, white wine and bouquet garni and simmer for about 30 - 40 minutes. Strain the fumet and freeze for future use. Waste not, want not.

...Waste not, want not.

Plus, you can't buy stuff like that.

Not to get too far off the point, but I save all the shrimp shells I peel off when I make any shrimp dish. I put them in Zip Locs in the freezer and when I have about five pounds (takes a few months) I use them to make a fumet. I sweat the shells and some white mirepoix in some oil then add some water, white wine and bouquet garni and simmer for about 30 - 40 minutes. Strain the fumet and freeze for future use. Waste not, want not.

You're not alone. I do something similar. And when Shadow (my avatar) was alive, he liked to eat shrimp shells.

I also save shrimp shells, I simmer them in chicken stock for a soup base or for rice dishes. -RP