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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: SOS (WAS: Re: Product Recall: for any of you in the US who eat
 canned tuna)
Date: Tue, 18 Feb 2025 10:49:16 -0000 (UTC)
Organization: A noiseless patient Spider
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On 2025-02-18, Jill McQuown <j_mcquown@comcast.net> wrote:
> On 2/17/2025 6:21 PM, Leonard Blaisdell wrote:
>> On 2025-02-15, Jill McQuown <j_mcquown@comcast.net> wrote:
>>   
>>> You don't know what Leo *grew up* having available; he lives in Nevada.
>>> Perhaps canned shrimp was all his mother could find.
>> 
>> 
>> At the time, it was. Nowadays, I'm sure that the substitution of fresh
>> salad shrimp would be better. We even have them here. That's progress!
>> I suspect that our "fresh" salad shrimp is from frozen. I can't imagine
>> peeling those little buggers by hand. There must be a process?
>> 
>> leo
>
> I'm not a big enough fan of shrimp to buy them fresh with the shells on 
> and bother to peel them.  I remember when I was a teenager living in TN 
> my mother bought frozen shrimp to serve shrimp cocktail at holiday 
> dinners and they been shelled.

I occasionally buy them frozen with the shells on.  My preference
is the EZ-peel ones that have had the shell slit up the back and
have been deveined.

I mainly find only peeled and deveined shrimp in the freezer case.

I'd never buy pre-cooked shrimp; they're invariably overcooked for
my taste.

You remind me that I've got a pound of shrimp in the freezer that
aren't getting any younger.  Maybe it's time for scampi alla griglia,
shrimp cocktail, or grilled shrimp.

-- 
Cindy Hamilton