re: Secretly selling off my Chef Mom’s cookbook to surprise her with the money.

I’m no chef but a lifelong eater of crawfish boils and everyone knows some of the best flavor comes from the head. I would think shrimp is the same. Although i don’t suck the heads of the bbq shrimp i feel like they too would contain fat or “mustard” that adds to the flavor of the dish. Another reason it’s probably cooked with head on shrimp is less likely to overcook and get rubbery texture.

That would be my assumption.

Thanks for getting the book. I just made my mom’s peanut butter cookies to go along with some hot sausage, potato and onion soup for this cold snap.

Hopefully i did your question some justice.