Comments on: A Meditation on Heads-On Shrimp: To Suck, Or Not To Suck? http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/ Sun, 20 Jul 2008 05:27:38 +0000 http://wordpress.org/?v=1.5.2 Comment on A Meditation on Heads-On Shrimp: To Suck, Or Not To Suck? by: Habeas Brulee » Blog Archive » Roundup of Food Blog Posts I’ve Enjoyed #12 http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-49386 Thu, 27 Dec 2007 16:07:31 +0000 http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-49386 [...] Over at Tigers & Strawberries, Barbara offers a Meditation on Heads-On Shrimp, wherein she describes how to make a complex and satisfying shrimp stock (and enjoys sucking out shrimp heads on the side). She also made a fantastic Kimchi Noodle Soup, which I think saved me from my last cold earlier this fall. After trying it, I am immensely grateful to her for sharing the idea, and it has joined my small but mighty permanent Sick Food roster, along with Mom’s chicken soup. [...] […] Over at Tigers & Strawberries, Barbara offers a Meditation on Heads-On Shrimp, wherein she describes how to make a complex and satisfying shrimp stock (and enjoys sucking out shrimp heads on the side). She also made a fantastic Kimchi Noodle Soup, which I think saved me from my last cold earlier this fall. After trying it, I am immensely grateful to her for sharing the idea, and it has joined my small but mighty permanent Sick Food roster, along with Mom’s chicken soup. […]

]]> Comment on A Meditation on Heads-On Shrimp: To Suck, Or Not To Suck? by: Barbara http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-42053 Thu, 04 Oct 2007 05:23:51 +0000 http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-42053 First of all, I am sad to report that there are no more shrimp. I will have to be vigilant and next fall, when they harvest, buy copious amounts of the shrimp then and have a feast! In order not to waste my shrimp stock, for my birthday later this month, I think I am going to order some Gulf shrimp from a reputable seafood purveyor and make both some etouffee and that Thai basil chile shrimp business. Not on the same day, mind you. That would be way too much. Secondly--Dan--thank you so much for posting your memories of crabbing with your Dad and uncle. It was a cool story, and I can SO see you looking out for Chessie! I am thrilled to see that there are head suckers out there! Kari--if you want to do a non-alcoholic version what I would do is make an infusion of herbs in water, and use that instead of the beer. Infuse thyme, lemon balm, some chives, and chervil or marjoram in water until the water is fragrant, then strain out the herbs and use that in place of the beer. First of all, I am sad to report that there are no more shrimp. I will have to be vigilant and next fall, when they harvest, buy copious amounts of the shrimp then and have a feast!

In order not to waste my shrimp stock, for my birthday later this month, I think I am going to order some Gulf shrimp from a reputable seafood purveyor and make both some etouffee and that Thai basil chile shrimp business.

Not on the same day, mind you. That would be way too much.

Secondly–Dan–thank you so much for posting your memories of crabbing with your Dad and uncle. It was a cool story, and I can SO see you looking out for Chessie!

I am thrilled to see that there are head suckers out there!

Kari–if you want to do a non-alcoholic version what I would do is make an infusion of herbs in water, and use that instead of the beer. Infuse thyme, lemon balm, some chives, and chervil or marjoram in water until the water is fragrant, then strain out the herbs and use that in place of the beer.

]]> Comment on A Meditation on Heads-On Shrimp: To Suck, Or Not To Suck? by: Kari http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-42050 Thu, 04 Oct 2007 03:34:41 +0000 http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-42050 Ooh, I think this is awesome. I'm wondering - can I substitute the beer with something non-alcoholic, and if so, what can I use? Ooh, I think this is awesome. I’m wondering - can I substitute the beer with something non-alcoholic, and if so, what can I use?

]]> Comment on A Meditation on Heads-On Shrimp: To Suck, Or Not To Suck? by: Diane http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-41988 Tue, 02 Oct 2007 19:50:15 +0000 http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-41988 PS - I also make shrimp stock from the shells. They never go to waste! PS - I also make shrimp stock from the shells. They never go to waste!

]]> Comment on A Meditation on Heads-On Shrimp: To Suck, Or Not To Suck? by: Diane http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-41987 Tue, 02 Oct 2007 19:48:01 +0000 http://www.tigersandstrawberries.com/2007/10/02/a-heads-up-on-head-on-shrimp/#comment-41987 I've only eaten the heads/shells and all when they are deep-fried, and they are good. I admit to a bit of sqeamishness otherwise, but I don't know why really. I cook with squid a fair bit. Local squid is super cheap here in CA, but I actually find that the frozen blocks of squid you find in Asian supermarkts is better. They don't have time to sit around. The typical presentation is in a 8x12x3 box - 3 pounds of frozen squid. I defrost it and spend the time meditatively cleaning it. Mmmmmmmmmm....But really 3# is a lot, even after cleaning, so that's why I buy locally as well. That way I can get a few to cook up quickly. And no worry about defrosting. I’ve only eaten the heads/shells and all when they are deep-fried, and they are good. I admit to a bit of sqeamishness otherwise, but I don’t know why really.

I cook with squid a fair bit. Local squid is super cheap here in CA, but I actually find that the frozen blocks of squid you find in Asian supermarkts is better. They don’t have time to sit around. The typical presentation is in a 8×12x3 box - 3 pounds of frozen squid. I defrost it and spend the time meditatively cleaning it. Mmmmmmmmmm….But really 3# is a lot, even after cleaning, so that’s why I buy locally as well. That way I can get a few to cook up quickly. And no worry about defrosting.

]]>