Text 18047, 139 rader
Skriven 2007-07-17 21:00:00 av DAVE DRUM (1:123/140)
Ärende: Srimps (Forrest Gump styl
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I have been using iGoogle as my home page because it has this HUGE 
selection of gadgets with which to populate the thing. One of these is 
called "Simply Recipes" (like I need more - heh). Every once in a while, 
though, some neat things float through that thing ... this is one.

-+-

How to Peel and Devein Shrimp

My friends Becca (Biloxi, Mississippi) and Carole ("Nawlins", Louisiana)
are probably scratching their heads reading this ("What? You need to
show people how peel a shrimp?") But if you, like me, did not grow up on
the Bayou or in some other land of shrimp bounty, you, like me, might be
scratching your head wondering how to unsheathe your tasty shrimpies
from their shells upon your first encounter with them. Here's the
technique Becca taught me (thank you m'dear). She also informed me that
the best shrimp are from the Gulf of Mexico by the way, and that you
should always buy them in the shell.

Note: Shrimp need to be kept cold. While you are working with them, keep
them in on ice, or in ice water.

1 Pull off the head (if it is still attached) and legs.

2 Starting with the head end, pull off the outer shell. Depending on how
you intend to present the shrimp, you can keep the last segment of shell
and the tail tip on, for decorative purposes. Place shells in a plastic
bag, securely close, and either discard or freeze for making shellfish
stock.

Alternatively, you can leave the shell on and use a pair of kitchen
scissors to cut along the outer edge of the shrimp's back, cutting the
shell so you can get to the vein. The shells hold a lot of flavor, so
there is something to be said for cooking shrimp with their shells on.

3 Using a small paring knife, cut along the outer edge of the shrimp's
back, about 1/4-inch deep.

4 If you can see it, remove and discard the vein the runs along right
under the surface of the back, with your fingers or the tip of your
knife. If you can't see the vein, don't bother with it.

Return the peeled and deveined shrimp to your bowl of ice or ice water
until you are ready to cook.

Simply Recipes http://www.simplyrecipes.com 

-+-

Now most of us already know how to do this. But, a little review from 
time to time never hurts. And it sent me on a search for shrimp 
deveiners - which I have seen from time to time - and one of which I 
bought. Some of these things look fairly practical. And one is the 
height of ridiculdocity gadgetness overload.

http://www.chefscatalog.com/product/99423-shrimp-butler.aspx (this is 
the silly-bugger one)

http://www.jonsson.com/pdf/EnglishVersion-FormNo89E.pdf (this one is 
waaaaay over the top)

http://www.chefn.com/products/gadgets/hightailer.html (beats me how this 
guy works - but it might be a must-have for the gadget crazed)

http://store.irawoodinc.com/cupro410shma.html (low rent version of the 
Shrimp Butler)

http://tinyurl.com/27jrap (I have a peeler/deveiner very similar to 
this)

MMMMM----- Meal Master Recipe

      Title: Chipotle Lime Bacon-Wrapped Shrimp
 Categories: Shrimp, Seafood, Citrus, Pork
      Yield: 3 Servings

     12 lg Raw, peeled, deveined shrimp
      2 tb Olive oil
           Zest from 1 lime
           Juice from that lime (2 Tb)
    1/4 ts Chipotle powder
      6 sl Thin bacon; halved (12 pcs)
           Skewers (for grilling)
           -=OR=-
           Toothpicks (for oven)

  When I put the call out a few weeks ago for July 4th grilling 
  suggestions, Simply Recipes reader Chuck mentioned bacon-wrapped 
  shrimp. I'm sure this is a standard fare for many of you, but I 
  can't remember ever eating bacon-wrapped shrimp, let alone making it. 
  But boy, it sounds good, doesn't it? Wonderfully indulgent. You 
  actually don't need anything beyond some good quality jumbo shrimp
  and bacon; they were perfectly delicious paired on their own the 
  first time I made them. That said, dressing them up a bit with some 
  lime juice and chipotle seasoning adds some fun layers of flavor.

  1 Mix together in a small bowl the lime zest, lime juice, olive oil, 
  and chipotle powder. Put the shrimp in the lime chipotle mixture; make 
  sure each piece is well coated.

  2 Prepare grill on high, direct heat (if grilling) or preheat the oven 
  to 450°F.

  3 Working one at a time, wrap a half piece of bacon around each piece 
  of shrimp. If you are grilling, thread the shrimp onto long, flat 
  skewers (flat skewers make turning the shrimp on the grill easier). If 
  you don't have flat skewers, I've used two thin bamboo skewers (soaked 
  in water for 30 minutes beforehand) to the same effect. If you are 
  using the oven, secure each the bacon onto the shrimp with toothpicks. 
  Place the bacon-wrapped shrimp on a slotted baking pan (lined with 
  foil inside for easy cleaning). Brush remaining lime chipotle mixture 
  on the outside of the bacon-wrapped shrimp.

  4 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven 
  for 10-14 minutes, until shrimp is pink and the bacon is crisp.

  Makes 12 pieces.

  Simply Recipes http://www.simplyrecipes.com 

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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