That sounds amazing Liz Not sure about the deveining part. I do not recall deveining shrimp when I caught them wild as a kid. Just took the head off and had fun.
Pat
What with it being too hot to do anything outside, I've been poking around Serious Eats looking for good recipes.
What do y'all think of this? I wonder if I really have to de vein the shrimp. It's a real pain but I'll do it if I must.
https://www.seriouseats.com/2018/04/...-and-beer.html
Mama Bear
That sounds amazing Liz Not sure about the deveining part. I do not recall deveining shrimp when I caught them wild as a kid. Just took the head off and had fun.
Pat
Last edited by Second Hand Pat; 08-10-2019 at 05:11 PM. Reason: Spelling
Your discus are talking to you....are you listening
Not deviling, Pat. deveining. ie taking the poop canal out. I don't do that when I make shrimp, even large ones that this recipe calls for.
Mama Bear
I’m agreeing with you lose Liz
Pat
Your discus are talking to you....are you listening
lol...the spell check got you, didn't it?
Mama Bear
I don't bother if they're being mixed into a pasta or something but usually devein they're being served by themselves.
You had me at shrimp
And if you ever get Royal Reds, you better devein. They don't have veins, they have intestinal tracts!!
I don't know what they are, just know they're wild caught from the gulf. I'll check one to be sure it's just a vein.
Mama Bear
You should take a trip to Joe Patti's in Pensacola. The store alone is a tourist attraction, but the Royal Reds are cheap and to die for. That's the reason I made my road trip there last December and bought 100lbs.
They taste like lobster!
OMG! Like lobster???? I might have to consider taking a little trip. What did you do with the 100 lbs, freeze them?
Mama Bear
Yes. All wild shrimp are flash frozen at sea because the boats usually stay out for weeks or months at a time. They were frozen when I got them and about 15lbs are still frozen
We threw a few party's
Or just pay the extra $1/lb and buy them already deveined, it's absolutely worth it. And if you do buy royal reds, cut the cook time in half, they are very easy to overcook. And the ones that taste the most like lobster are broiled rock shrimp, the best shrimp ever!
I want to buy the Royal Reds for sure, but if they taste like lobster I wouldn't use them in this recipe on them. I'd probably steam them. There's a place in Biloxi that sells them. It's about an hour and a half from here. Brian, do you remember how much your 15 lbs. cost?
Mama Bear
About 1/3rd of what they would cost if they were available in KC. $7.99lb
https://www.joepattis.com/shop/selec...59&typeNum=125
I don't think they make it much past the Gulf unless you have them shipped. I've never seen them at any markets near me...
I don't use cocktail sauce on them. Just dip in garlic butter with a little white wine and maybe some Tony's.
Last edited by jeep; 08-14-2019 at 03:53 PM.