it also could have something to do with the type of shrimp they are. i have heard that deepwater gulf shrimp have a stronger "iodine" taste and are less sweet than varieties caught closer inshore.
Yes this is correct. Deeper water (live farther away from shore) brown shimp and sometimes white shrimp feed on more iodine rich foods. Iodine is naturally occuring out in deeper waters of the gulf. Deep water browns (the shells will be a redish brown color)tend to be a lot higher in idodine content than white shrimp.
Texas actually prefer the taste of browns over whites. I don't think the iodine can hurt you. It just comes down to what people grew up eating. Here in Louisiana people prefer whites because they are more abundant here.
And I have never heard of anyone using bleach on shrimp. Sodium Bisulfate (sp?) is used to clean some of the black off of older shrimp by some fisherman or even some retailers. If you soak it in water, ice, and sodium Bisulfate the black on shrimp will become less noticeable. Sodium bisulfate is a white powder by the way. This is not really harmful to people but it is not the best thing to do with shrimp because it will mask the age and freshness of the shrimp.
This post was edited on 6/29 at 8:38 am