Ohana & CP Shrimp question!

[yitbos96bb]

Ok, Bad habit of mine, I always refer to the black vein as "poop". I am aware that it's the shrimps intestinal tract, and therefore holds the shrimp bodily "waste". The black string is the shrimps intestines, this is why i referred to it as "poop". Maybe the vein does enhance the flavor for some people, I just don't like it. I can see why a Buffet does'nt take the time to clean them since buffet style eating is suppose to be a bargin, more Upscale restaurants never serve them undeveined, at least to my knowledge.

Info I found on the net about the veins

"Not really "veins," the dark line on the outside of a shrimp is actually its digestive tract - so if you eat it, you're basically eating shrimp excrement."

It depends on how they cook the shrimp at an "Upscale" restaurant. I have been to places on par with V and A and had undeveined shrimp... as well as cheap places where it is pulled out.

And it depends on the part of the country. In New Orleans, Mississippi, etc, you are definately more likely to see them undeveined and shelled; depending on the dish obviously. Peel and Eat anywhere is usually undeveined as well; I think it ruins the boiled shrimp when they cut the shell and usually won't eat it that way. Fried Shrimp, scampi, etc are unsually deveined.

My question is though could you really notice a difference (and when I was referring to flavor it was in not cracking the shell) if you didn't see it or notice it. Is your aversion an actual taste thing, or is it all mental.

I found info on the internet saying that George Bush is a devil worshipper who likes to dance in his mother's dress on the White House lawn. I wouldn't take all info on the internet as gospel truth. Yes, you are eating its digestive tract, but that doesn't mean there is actually poop in there. Could there be? Sure, but just as easily there might not be.

Regardless though, if you didn't like 3/4 of the menu at O'hanas BEFORE they took away the shrimp, I am surprised you would want to go at all. It does sound as if you would be better serverd going else where.

 

[tinkamom]

Well I'm dissapointed that the shrimp are not deveined, it is grosses me out! I can't imagine wanting it there! But thats just me! (and millions of others that devein their shrimp!)

 

[tinkamom]

Lol, I buy my shrimp from Costco all the time, love them! I did'nt know they sold plastic shrimp deveiners, don't think that's an option for me though. I have 4 young children that love shrimp, I would be spending the whole nite deveining shrimp . Why don't the Disney buffets just invest in deveining the shrimp, or buy the ones from Costco For the cost of the Buffets, clean shrimp should'nt be to much to ask for. JMO

The deveiner also peels the shrimp. You just insert the tip at the top of the shrimp and push down to the tail and the shell and vein come off in one easy movement. It takes about 2 seconds! The gadget looks like a curved pick.

http://www.usangler.com/product.cfm...manufacturer=Jeros Tackle&type=Knives & Tools

 

[Aliki]

My question is though could you really notice a difference (and when I was referring to flavor it was in not cracking the shell) if you didn't see it or notice it. Is your aversion an actual taste thing, or is it all mental.

Regardless though, if you didn't like 3/4 of the menu at O'hanas BEFORE they took away the shrimp, I am surprised you would want to go at all. It does sound as if you would be better serverd going else where.

I HEAR YOU! I think people in general resolve certain issues in their head while denying the others- e.g. eating frog's eggs would gross the same people grossed out by shrimp veins, but probably have no qualms about eating chicken eggs. It's still eggs, if you think about it!

 

[tinkamom]

I HEAR YOU! I think people in general resolve certain issues in their head while denying the others- e.g. eating frog's eggs would gross the same people grossed out by shrimp veins, but probably have no qualms about eating chicken eggs. It's still eggs, if you think about it!

Why? Do frog eggs have sand and grit in them?

 

[zachnlucy]

The deveiner also peels the shrimp. You just insert the tip at the top of the shrimp and push down to the tail and the shell and vein come off in one easy movement. It takes about 2 seconds! The gadget looks like a curved pick.

http://www.usangler.com/product.cfm...manufacturer=Jeros Tackle&type=Knives & Tools

I like this idea. When you say "insert the tip at the top of the shrimp", do you mean the head? And then do you slice it down the back to the tail?

 

[Wendy1953]

Up north we rarely get shrimp with their heads still in tact...they are usually the fresh frozen at sea decapitated ones. You insert the deveiner at the top where the head would have been attached and push through to the tail! it works great!

And, enough of the argument whether or not it's poop or not, some people like it whole and undeveined and some people truly prefer it deveined. You do not however have to shell the shrimp in order to remove the intestinal track, just slice down the back and remove and rinse! I do agree the shell keeps a lot of the flavor in and also prevents the shrimp from drying out if cooked correctly.

 

[tinkamom]

I like this idea. When you say "insert the tip at the top of the shrimp", do you mean the head? And then do you slice it down the back to the tail?

Yes, where the head would be! I've never seen a shrimp with the head still on!

 

[zachnlucy]

Hmmmmm, now that I think about it. No I definitely remember seeing heads and whiskers on the shrimp at the fish counter. Or do I? Now I'm totally confused. Will let you know tomorrow.

 

[yitbos96bb]

Yes, where the head would be! I've never seen a shrimp with the head still on!

I have, but of course they were uncooked (some alive, some not). Fugly little things...

 

[zachnlucy]

Okie dokie. I bout two pounds of 21-30 raw tiger shrimp (medium size) yesterday from Price Cutter in Nixa, Missouri, and they had no heads, but were already deveined (with the feet and shell still on). First time I had bought deveined raw shrimp and I cooked them the way I usually do (broiled in the oven with lotsa butter, garlic and black pepper). Three minutes on each side as usual and they were rubbery. I guess deveined shrimp cook faster, but these were almost inedible.

 

[ashresiren]

I personally couldn't eat the shrimp at 'Ohana because of the legs still being attached. It completely grossed me out--and yes, it is a mental thing. However, we do eat with our eyes first, and that just did not appeal to me. Different strokes for different folks, but I guarantee you'd be hard pressed to find anyone who didn't have some cognitive contradictions when it comes to food.

 

[sweetpeakaris]

Okie dokie. I bout two pounds of 21-30 raw tiger shrimp (medium size) yesterday from Price Cutter in Nixa, Missouri, and they had no heads, but were already deveined (with the feet and shell still on). First time I had bought deveined raw shrimp and I cooked them the way I usually do (broiled in the oven with lotsa butter, garlic and black pepper). Three minutes on each side as usual and they were rubbery. I guess deveined shrimp cook faster, but these were almost inedible.

Rubbery, eww, sorry you had a bad experience. I have gotten frozen shrimp that sometimes just does'nt cook right. The way they turned out has nothing to do with them being deviened. I have learned that sometimes frozen shrimp needs to be cooked longer than 3mins on each side. If you cook more try cooking them a few minutes more and they won't be rubbery, any shrimp will be rubbery if it's not cooked fully. I buy frozen, deviened, tail on shrimp all the time, and they turn out very good. I would also try to sautee them next time, maybe they will cook better

 

[apostolic4life]

Do not, by anymeans cook the shrimp longer..........over cooking is the reason they have turned rubbery.

Shrimp should be cooked just to the point they turn color and loose the translucent look in their flesh. Shrimp will continue to cook after they are pulled from the heat source too (this is called carry-over cooking) If you are cooking them from the frozen state, you run the risk of having a cold uncooked center. The outter flesh will cook rapidly from exposure to the heat source, but they will still be frozen in the middle. You should always thaw your shrimp in the refridgerator or in a sink with cold running water to ensure even perfect cooked shrimp. Broil, sautee, grill, boil - is does not matter, but just be sure they do not get over cooked!

 

[skiwee1]

I have, but of course they were uncooked (some alive, some not). Fugly little things...

In Italy you get the cooked shrimp with head and legs all attached.

 

[yitbos96bb]

I personally couldn't eat the shrimp at 'Ohana because of the legs still being attached. It completely grossed me out--and yes, it is a mental thing. However, we do eat with our eyes first, and that just did not appeal to me. Different strokes for different folks, but I guarantee you'd be hard pressed to find anyone who didn't have some cognitive contradictions when it comes to food.

I guess I just follow the adult mantra that was put into me as a kid of not judging a book by its cover and actually trying something before dismissing it. Smell I could understand, since that sense affects taste more than anything. I, for one, have eaten some things that look absolutely hideous that turned out to taste wonderful (escargot comes to mind) as well as some fantastic looking things that look terrible.

As far as the shrimp... the legs are just part of the shell... You take them off when you deshell the shrimp. The devein thing I can understand a bit, since you actually consume it, but the legs come right off with the shell. Guess it just makes no sense to me, but maybe you have not been exposed to shrimp prepared that way before O'hana. Then even as a kid it didn't gross me out to remove a shrimp shell. Since the legs bother you is it safe to assume you don't like whole Crawdads, whole lobster or whole crab either?

 

[yitbos96bb]

In Italy you get the cooked shrimp with head and legs all attached.

Really? I didn't know that. I have never had them served that way (but I have never been to italy). How do you eat them? It is like crawfish where you suck out the head (a scary site watching my aunt eat Crawdads... I have never seen someone mow through them like that) or do you just cut the head off and de-shell?

 

[yitbos96bb]

Do not, by anymeans cook the shrimp longer..........over cooking is the reason they have turned rubbery.

Shrimp should be cooked just to the point they turn color and loose the translucent look in their flesh. Shrimp will continue to cook after they are pulled from the heat source too (this is called carry-over cooking) If you are cooking them from the frozen state, you run the risk of having a cold uncooked center. The outter flesh will cook rapidly from exposure to the heat source, but they will still be frozen in the middle. You should always thaw your shrimp in the refridgerator or in a sink with cold running water to ensure even perfect cooked shrimp. Broil, sautee, grill, boil - is does not matter, but just be sure they do not get over cooked!

I'm with you... That may be the first time that I have ever seen anyone suggest cooking shrimp LONGER to make it less rubbery. My greatgrandmother would be rolling in her grave.


BTW, in regards to Carry-over cooking (this is just a general comment)... Steaks do the same thing. This is why you should wait a few minutes (I usually do five)after taking them off the grill or the broiler before serving steaks; it finishes cooking AND the juice goes from the center to the rest of the steak. THis extra time really makes a HUGE difference in taste. I also recommend if you are one of those who cuts a steak on the grill to see if it is pink or not... invest the few bucks into an instant read meat thermometer... cutting it on the grill lets the juice out.

 

[skiwee1]

Really? I didn't know that. I have never had them served that way (but I have never been to italy). How do you eat them? It is like crawfish where you suck out the head (a scary site watching my aunt eat Crawdads... I have never seen someone mow through them like that) or do you just cut the head off and de-shell?

You just pull the head off then the legs and finally the shell. I don't think there is anything in the head.

 

[ashresiren]

I guess I just follow the adult mantra that was put into me as a kid of not judging a book by its cover and actually trying something before dismissing it. Smell I could understand, since that sense affects taste more than anything. I, for one, have eaten some things that look absolutely hideous that turned out to taste wonderful (escargot comes to mind) as well as some fantastic looking things that look terrible.

As far as the shrimp... the legs are just part of the shell... You take them off when you deshell the shrimp. The devein thing I can understand a bit, since you actually consume it, but the legs come right off with the shell. Guess it just makes no sense to me, but maybe you have not been exposed to shrimp prepared that way before O'hana. Then even as a kid it didn't gross me out to remove a shrimp shell. Since the legs bother you is it safe to assume you don't like whole Crawdads, whole lobster or whole crab either?

You know, I've been through college and graduate school so I'm pretty sure that I get that the legs are attached to the shell and not meant for consumption. I don't particularly enjoy seafood in general, but I will try anything at least once. As such, I did TRY the shrimp at 'Ohana, but could not get over the way it looked. I'm not sure what I said that warranted questioning my "exposure" to foods of the world, but I don't think your tone was necessary. Perhaps you just saw where I was from and decided you could talk down to me?