It’s time for some #realtalk. Come autumn, food employs on its prettiest clothes. Rainbow-colored heirloom tomatoes, verdant dark-greens, and crayon-toned squash all compete for the beauty treetop with the ruthless resolve. And in general, all that knockout delivers on its hope of vibrant flavor.
But I’m going to ask you to set all that aside for a second, to envisage the euphorium of snacking humble , no-account shrimp eggshells instead.
Yes, shrimp eggshells are not glamorous. They aren’t especially appetizing. You could even argue that they aren’t even nutrient. But I am here to assure you that under certain circumstances, they find themselves shockingly luscious, with a treasure trove of flavor and quality that naked unshelled prawn can’t even parallel. And if you’re convulsing them away, you’re missing out.
Here’s what you need to know about how to live that shrimp-shell lifestyle 😛 TAGEND Wait, you can’t truly digest shrimp eggshells, are you able ?
I’m here to assure you that you canprovided they’re thinly coated with cornstarch and salt and deep-fried. If they’re crispy, they are able to crunch through them, and that extra-crunchy blanket is prized across countries including Japan and China, plazas that know how to handle their prawn. All there is a requirement do is use kitchen shears to slice into the backs of the shrimp to remove that pesky “vein, ” along with the two specially long antennae( ok, did I merely squick you out ?) on the heads, and you’re in business.
And that’s pretty much it. Fry them, fling them with a few delicious seasonings like cilantro and Sichuan peppercorn, and for God’s sake, please eat them with your hands.
Hold on. Aren’t those shrimp presidents usually thrown away before I buy them ?
Well, yes. Head-off, shell-on, tail-on shrimp are what you often see in the frozen seafood part of the grocery store. But if you’re ready for the following chapter in your journeying, premier over to the fish counter and buy those shell-on shrimp head-on instead. You don’t need to eat the heads to appreciate them: think up shrimp honchoes as the eyelid of a bowl, accommodating all the juiciness and flavor of the prawn inside until you’re ready to dive in.
Then, when you’re ready to eat, simply give the heads a twisting( and if you want to slurp the delicious juices within , no one’s going to stop you ).
Can’t I at least cast out the shells from boiled prawn ?
Of course, if you’re a shrimp suitor, you’ve perhaps already peeled your fair share of prawn at prawn boils and the like. And that pile of discarded shrimp eggshells might seem like nothing but fodder for the compost heap. But hurl those self-same shells into your next jackpot of stock, and they’ll improve the broth with even more umami. Or cut to the pursue and make an even faster capital exactly with the shrimp shells themselves. One acces or another, those shells deserve to get eaten.