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Admiral Snaccbar @Chris Mench Serving shrimp with the tail still on when it’s already mixed into something (pasta, rice, etc) is insane.
My wife eats the tail. She’s Japanese, that’s normal. I don’t though, so please no tails mixed in…
Look up “spaghetti allo scoglio”, basically spaghetti with various shelfish (and other sea food). They leave all the shells on by design. They also bring a separate empty plate on the side to dump them in, and a wet (lemon) wipe to clean yourself after. Cleaning the molluscs from the shells it’s basically part of enjoying the plate. And it’s good!
I’m sure the dish is delicious. But when I go to a restaurant and I have to do work to eat to food, I always get annoyed. I’m paying for this meal so I don’t have to work, dammit.
I also eat the tail, it has a nice crunch
What about shrimp tempura with the head, are you supposed to eat it?
Hah, my Japanese wife has convinced me to eat them too. I eat about 50% of them now.
More power to ya! What about natto? She tried to get me to like it but I can’t tolerate the smell. I found it’s a very easy lunch for my 2 year old who loves it, though.
Yeah, no, I don’t like the smell, taste, or texture. I have made natto for her in an instant pot, though. She said it came out okay but I still didn’t eat it!
Alright, I’m off to search what nutrients shrimp tails have now.
Couldn’t find much. Most everything I found is that they are mostly chitin and they have fiber, omega 3’s, and no real break downs of nutritional facts. Lots of recommendations to just fry them, and one that said to save the tails/exoskeletons and put them in the freezer to turn into a stock. Lots of “just fry the whole thing”. I rarely eat shrimp, but maybe I’ll try the stock and then drain, season/cornstarch and fry the tails at some point to see if they can be made to taste like spicy shrimp chips?
I use them for stock a lot.