Smoking Chef
If you get head-on fresh shrimp from the docks, don't bother to pay more per pound for the heads-off process. Shrimp DO keep longer once beheaded, so get on back to your kitchen pronto and do the job first thing.
Also, if you ask, most shrimp boaters will GIVE you head for free ;)
Toss a dozen shrimp heads onto a piece of aluminum foil in a pan and toast them on both sides in a toaster oven or oven broiler a few minutes until the antennae blacken. You've got one crisp and entirely edible and delicious shrimp head, Cracker.
Most all stores these days have the Japanese horseradish (wasabi/wasabe) powder and soy sauce over in their Asian section. Mix a Tbs of the green wasabe powder with a little water and stir until you have a very thick paste or moist ball of it like in the sushi bars. Put a dab of that in a small bowl and mix with some soy and that is your dipping sauce.
You'll either love these or hate 'em.
Also, if you ask, most shrimp boaters will GIVE you head for free ;)
Toss a dozen shrimp heads onto a piece of aluminum foil in a pan and toast them on both sides in a toaster oven or oven broiler a few minutes until the antennae blacken. You've got one crisp and entirely edible and delicious shrimp head, Cracker.
Most all stores these days have the Japanese horseradish (wasabi/wasabe) powder and soy sauce over in their Asian section. Mix a Tbs of the green wasabe powder with a little water and stir until you have a very thick paste or moist ball of it like in the sushi bars. Put a dab of that in a small bowl and mix with some soy and that is your dipping sauce.
You'll either love these or hate 'em.