Text 18163, 138 rader
Skriven 2007-07-24 07:26:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Srimps
==============
On 07-19-07 DAVE SACERDOTE Scribbled to DAVE DRUM about Srimps

DS>DD> My friends Becca (Biloxi, Mississippi) and Carole 
DS>DD> ("Nawlins", Louisiana) are probably scratching their 
DS>DD> heads reading this ("What? You need to show people how 
DS>DD> peel a shrimp?") 

DS>That part made me laugh.  I don't even remember learning how
DS>to do it, it's been so long.

Then my posting (tongue firmly planted in cheek) got the desired result.

DS>I don't agree that the best shrimp come from the Gulf of Mexico,
DS>though.  For me, the colder the water the better the shellfish.
DS>The very best shrimp are the small pink-shelled coldwater shrimp
DS>from the Gulf of Maine. IMHO, YMMV, IANAAH. [g]

When it comes to shrimps I am more a gourmand than a gourmet. BTW - what 
does the IANAAH acronym mean. I have drawn a complete blank. If it ain't 
fit for a fambly echo - you have my e-mail.

DS>DD> . . .it sent me on a search for shrimp deveiners - which 
DS>DD> I have seen from time to time - and one of which I 
DS>DD> bought. 

DS>I think I am definitely in the minority, because I have never
DS>cared one way or another whether the "vein" was removed.  I
DS>think it might even drive Maryanne a little crazy because when
DS>I buy shrimp, I might peel them depending on the recipe, but
DS>if they're not "deveined" out of the package, I don't bother
DS>with it.

See my reply to Michael about the "sand" veins.

DS>As long as we're sharing methods for peeling, though, here's
DS>mine:

DS>Strip the legs. That releases the shell from the sides of the
DS>body.  Using a "wiping" motion with the thumb of the hand 
DS>holding the shrimp, loosen and lift the shell.  Finish pulling
DS>off the shell with the other hand.  I can usually shell shrimp
DS>faster by hand than with a deveiner thingy.

MY method is to yank the legs, loosen to first couple segments of shell, 
run my thumbnail the length of the tail, grasp the tail segment in one 
hand and the meat in the other and pull. Takes less time to do than to 
tell ... as with a lot of techniques.

DS>BTW, if you are ever fortunate enough to get shrimp with the
DS>heads on, don't take them off or shell them or anything.  Cook
DS>them right like that, with the heads on and all - steam 'em,
DS>shake 'em in a pan of garlic butter, toss them on the grill -
DS>but don't "clean" them.  The flavor is so much better, and
DS>you get the extra treat of sucking out the head like you do
DS>with crayfish.

Not much opportunity for head around the Great American Outback being 
750 miles from even Louisiana srimps.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Roast Fish Stuffed With Fennel & Green Olives
 Categories: Seafood, Citrus
      Yield: 5 servings
 
      3 md Fennel bulbs w/3-4" stalk &
           - feathery leaves attached
    1/4 c  Chopped pitted green olives
     12    Whole olives for garnish
    1/3 c  Breadcrumbs
           Juice of 2 limes (about 1/4
           - cup)
      2 tb Finely chopped parsley
      1 ts Salt
      1 ts Fresh ground pepper
      3 lb Whole fish (i.e. rock cod or
           - sea bass); cleaned, with
           - head and tail left intact
      3 tb Olive oil
      1 tb Fennel seeds
 
  Although any type of fish may be used, inexpensive rock cod is
  excellent. A 3-pound cod has a good-sized cavity for stuffing, and the
  sweet white flesh that flakes away easily from the bone is as
  succulent as you could wish. From Georgeanne Brennan.
  
  Preheat oven to 350 degrees. Trim away any tough outer layer or brown
  bits from the fennel bulbs. Cut any stalks and leaves from the bulbs
  and set aside. Mince the bulbs and place in a bowl with the chopped
  olives. Add the breadcrumbs, lime juice, parsley and 1/2 teaspoon
  each, salt and pepper. Mix thoroughly.
  
  Spoon as much of the fennel mixture into the cavity of the fish as you
  can. Sew the cavity closed with a needle and cotton thread, or use
  trussing pins. Rub the fish all over with the olive oil and remaining
  salt and pepper.
  
  Cut the reserved fennel stalks lengthwise into several pieces and
  place them on an ungreased baking sheet, and sprinkle the fennel
  seeds over them. Put the fish on the top of the fennel. Roast for
  about 10 minutes per pound, or until the flesh bounces back when
  pressed. Another test for doneness is to insert a sharp knife to the
  bone. If the flesh pulls away easily, the fish is done.
  
  To serve, first clip and discard the thread. Spoon the filling into a
  bowl to serve along with the fish. Using a sharp knife, cut along the
  backbone of the fish from head to tail. Make a crosscut behind the
  head and another behind the tail. With the flat of the knife parallel
  to the bone and just above it, lift the meat away from the bone. To
  free the other side of the fish meat, grasp the bone at the tail end,
  lifting it away from the flesh. Cut again behind the end, and lift
  away the bone, with head and tail attached, and discard.
  
  Serves 5 or 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... MICROSOFT: Most Intel Customers Realize Our Software Only Fools Teens

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)