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Admiral Snaccbar @Chris Mench Serving shrimp with the tail still on when it’s already mixed into something (pasta, rice, etc) is insane.
My wife eats the tail. She’s Japanese, that’s normal. I don’t though, so please no tails mixed in…
Hah, my Japanese wife has convinced me to eat them too. I eat about 50% of them now.
More power to ya! What about natto? She tried to get me to like it but I can’t tolerate the smell. I found it’s a very easy lunch for my 2 year old who loves it, though.
Mix in a little mustard and some tare sauce. I didn’t like it at first but the taste just seems earthy to me now. I also don’t really eat it with rice. Either in those fish sausage tube things or alone on a spoon (which also cuts down on the stringy trails you have to deal with).
Yeah, no, I don’t like the smell, taste, or texture. I have made natto for her in an instant pot, though. She said it came out okay but I still didn’t eat it!
Alright, I’m off to search what nutrients shrimp tails have now.
Couldn’t find much. Most everything I found is that they are mostly chitin and they have fiber, omega 3’s, and no real break downs of nutritional facts. Lots of recommendations to just fry them, and one that said to save the tails/exoskeletons and put them in the freezer to turn into a stock. Lots of “just fry the whole thing”. I rarely eat shrimp, but maybe I’ll try the stock and then drain, season/cornstarch and fry the tails at some point to see if they can be made to taste like spicy shrimp chips?
This is an actual product with a different part of the shell, so yes you can. And its delicious.
https://pepper.ph/recipes/crispy-sinigang-shrimp-shells
Also, lookup “Shrimp cheeks” - its a snack you can buy. Pure shells.
Nice, thanks for the info
Possibly. I’ve eaten fried-brim-tail and it was pretty much like a seafood potato chip (just be careful of tiny bones). I could see getting down with some crunchy shrimp tails. Maybe my body is just craving some fiber (and/or fiber-like) sustenance, but I can see the merit. Hell, if it’s edible and tasty, then I’m 'bout it. Maybe it’s a texture thing?
I use them for stock a lot.
Look up “spaghetti allo scoglio”, basically spaghetti with various shelfish (and other sea food). They leave all the shells on by design. They also bring a separate empty plate on the side to dump them in, and a wet (lemon) wipe to clean yourself after. Cleaning the molluscs from the shells it’s basically part of enjoying the plate. And it’s good!
I’m sure the dish is delicious. But when I go to a restaurant and I have to do work to eat to food, I always get annoyed. I’m paying for this meal so I don’t have to work, dammit.
I eat the tail too. Not because of cultural reasons, but because lazy AF and ain’t nobody got time to separate them.
Its also why I dont eat fish that isn’t deboned.
Ah, that logic sounds like you eat strawberries with the leaves still attached because you can’t be bothered to remove them, haha.
I just eat the whole plant. I can’t be bothered taking all the strawberries off one by one.
Accurate.
What about shrimp tempura with the head, are you supposed to eat it?
The head is good, I don’t think I’ve even attempted the tail
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I also eat the tail, it has a nice crunch