Originally Posted by
corky
I don't think it is a lot more than $12 but it is more.. Regardless, it is peeled and deveined which I very much prefer to having to do it myself.
Unless I am grilling or using in a recipe I always roast my shrimp using Ina Garten's method. IMO boiling any protein (including chicken and shrimp) tends to toughen the meat...even a low simmer is better or poaching. The roasting method is no mess, less shrinkage & curling and is always foolproof.
Didn't you used to make chimichurri at home? I love it on flank steak .
BTW, shrimp is pretty high in sodium already. As I recall, you are watching your sodium so maybe you could skip it in the thawing or cooking process if that is a concern.
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I really cooked supper for my family last night before going out for my play date. I ate one shrimp and two bites of steak, more for QC. I have zero problems removing shrimp shells.
mega tip - when I used to get prawns in Chinese restaurants, I just ate the whole thing - prawn, shell, tail. Crunch crunch. In 1998 I had live drunken shrimp in Shanghai so if I was eating those poor guys while alive, then eating the shell is zero concern.
So for my family, I just remove the shells and tails.
I still have some Argentinian shrimp but those have to be properly thawed. I’m actually super satisfied with this Costco frozen wild shrimp. I’m such a convert!!!