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re: Why do restaurants leave the tails on shrimp
Posted on 3/3/19 at 10:28 am to ElectricWizard0
Posted on 3/3/19 at 10:28 am to ElectricWizard0
The tail is the handle...if you pinching like a crawfish tail, the last bite of meat will slide right out.
0
Posted on 3/3/19 at 10:30 am to ElectricWizard0
That part is awesome. You must be north of I-10
Posted on 3/3/19 at 10:36 am to choupic
It’s for several reasons, presentation, the way they set in the machine while peeled but mostly to keep them from shrinking. Without the tail when steamed before frozen they lose to much weight.
Posted on 3/3/19 at 10:36 am to TheGreatWarShip
quote:
The shell also adds some flavor
This.^^^
Frying with the tail on definitely adds flavor.
I rarely eat the tails -only at a few restaurants that fry really well. My kid orders fried shrimp all the time, so occasionally I’ll swipe a couple tails off his plate. But you can definitely tell the difference between shrimp fried with the tail on vs. tail off.
Posted on 3/3/19 at 10:37 am to ElectricWizard0
All about the presentation.
Posted on 3/3/19 at 10:40 am to TigrrrDad
Fried shrimp is a different deal. No biggie there. It’s the salads and pastas where it makes no sense.
Posted on 3/3/19 at 10:44 am to TigrrrDad
quote:
But you can definitely tell the difference between shrimp fried with the tail on vs. tail off
Skeptical hippo
Posted on 3/3/19 at 10:49 am to AUCE05
quote:That's not true.
is a sign of freshness, and not frozen from a bag.
Posted on 3/3/19 at 10:49 am to biggsc
quote:You're a heathen.
I eat the fried part of crab claws
Posted on 3/3/19 at 10:52 am to deeprig9
quote:
No, brother. You are doing it wrong. You squeeze the back side of the tail and that extra meat slides right out.
You're welcome.
Unless you're talking about pressing down on the tail with a fork or knife, I'm not sure how that's responsive to my disinclination to pick it up with my hands at a nice restaurant.
ETA: To put a finer point on this, I'm talking about getting shrimp in a pasta dish or something like that. I obviously pick up fried/boiled shrimp with my hands and get every speck of meat out.
This post was edited on 3/3/19 at 10:54 am
Posted on 3/3/19 at 10:52 am to Napoleon
quote:
it makes it look bigger.
Go on.
Posted on 3/3/19 at 10:59 am to ElectricWizard0
This triggers me too. I love the blackened shrimp alfredo at the Chimes. I hate having to dig in my food before I eat it.
This post was edited on 3/3/19 at 11:00 am
Posted on 3/3/19 at 11:10 am to Joshjrn
What restaurant have you been to that is so fancy you cant pick up a shrimp tail with your hand?
Posted on 3/3/19 at 11:13 am to deeprig9
quote:
What restaurant have you been to that is so fancy you cant pick up a shrimp tail with your hand?
Can't? None, I suppose.
Won't because I'm not a child? Many.
Posted on 3/3/19 at 11:19 am to ElectricWizard0
quote:labor can be very rewarding and somewhat liberating. However, I wouldn't label removing tails from a few shrimp as labor
Not so I have to do menial labor like a commoner
Posted on 3/3/19 at 11:25 am to Joshjrn
quote:
Unless you're talking about pressing down on the tail with a fork or knife,
You need to master the technique of holding the shrimp with the knife and sticking the prongs under the shell to push off. Takes awhile, but keeps your fingers clean
Posted on 3/3/19 at 11:25 am to Joshjrn
You realize there are many foods that it is totally acceptable in any restaurant to pick it up with your fingers? That’s why those classy restaurants have finger bowls with lemon slices in water.
Posted on 3/3/19 at 11:31 am to Cymry Teigr
quote:
You realize there are many foods that it is totally acceptable in any restaurant to pick it up with your fingers? That’s why those classy restaurants have finger bowls with lemon slices in water.
Yep.
So, when was the last time you saw one of those on your table at a decent Italian restaurant?
Posted on 3/3/19 at 11:32 am to Weekend Warrior79
quote:
You need to master the technique of holding the shrimp with the knife and sticking the prongs under the shell to push off. Takes awhile, but keeps your fingers clean
I'll have to give this a shot. I had just kind of resigned myself to the fact that I was going to be throwing away about 5% of any shrimp that came in a pasta dish
Posted on 3/3/19 at 11:35 am to arcalades
quote:
labor can be very rewarding and somewhat liberating.
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