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Restaurants that serve shrimp/crawfish with vein in... acceptable?
Posted on 12/30/12 at 3:11 pm
Posted on 12/30/12 at 3:11 pm
When I cook shrimp or crawfish at home I always devein them. I notice many restaurants leave the vein in. I will eat it with the vein in, but would not serve it to people in my home.
What is the standard for serving shrimp/crawfish?
What is the standard for serving shrimp/crawfish?
5
Posted on 12/30/12 at 3:15 pm to GreatestStory
Vein in for me. You are already eating a dead animal, a little poop won't hurt you.
Posted on 12/30/12 at 3:19 pm to AUCE05
I dont mind the vein in, doesnt matter to me
Posted on 12/30/12 at 3:28 pm to LSUcdro
Depends, I like it vein out but if your at happy hour and it's 25 cent shrimp expect it vein in but if I am at a decent restaurant it better be deveined.
Posted on 12/30/12 at 3:45 pm to GreatestStory
I will not eat either with the vein in. It's disgusting. Take two seconds out of your life to remove it.
Posted on 12/30/12 at 5:04 pm to RhodeIslandRed
Small shrimp I don't mind the vein (alimentary tract) left in, it doesn't affect the taste and it would be too labor intensive to remove. On larger shrimp, say <30 count, it can get gritty and be unpleasant, remove it.
Crawfish, when pealing for my own consumption I eat vein and all. When pealing for a dish, I remove it and try to save the fat.
Crawfish, when pealing for my own consumption I eat vein and all. When pealing for a dish, I remove it and try to save the fat.
Posted on 12/30/12 at 5:06 pm to GreatestStory
BBQ shrimp and boiled shrimp have the vein. Unless I see something really obvious, I don't stop and remove it. I usually devein when I'm shelling raw shrimp, though.
Posted on 12/30/12 at 5:09 pm to GreatestStory
I guarantee that I could do a blind taste test with 10 vein in and 10 deveined and you wouldn't do better than 50-50...FACT
Posted on 12/30/12 at 5:10 pm to GreatestStory
I like my shrimp butterflied and deveined.
A travesty if left in.
I will pick them out if I see them in a crawfish dish. It grosses me out. When I peel shrimp I remove the vein on top and underneath.
A travesty if left in.
I will pick them out if I see them in a crawfish dish. It grosses me out. When I peel shrimp I remove the vein on top and underneath.
Posted on 12/30/12 at 5:15 pm to Khameleon
quote:
I guarantee that I could do a blind taste test with 10 vein in and 10 deveined and you wouldn't do better than 50-50...FACT
I am not too picky, but when you get to large and jumbo shrimp the vein can get very gritty and or lots of iodine, smaller shrimp no problem, as for crawfish it is strictly an appearance thing, and appearance is a big part of cooking. ,
Posted on 12/30/12 at 5:16 pm to tracytiger
quote:
I will pick them out if I see them in a crawfish dish. It grosses me out. When I peel shrimp I remove the vein on top and underneath.
Underneath???
Posted on 12/30/12 at 7:32 pm to Tigerpaw123
quote:
I guarantee that I could do a blind taste test with 10 vein in and 10 deveined and you wouldn't do better than 50-50...FACT
You would be right, most of the time. But as Tigerpaw said, some of the large shrimp can give you a nasty, gritty experience.
Posted on 12/30/12 at 7:37 pm to andouille
If you eat at my house you get the vein. After I finish peeling shrimp I'm done.
Posted on 12/30/12 at 7:45 pm to Khameleon
quote:I must be one of the 50%
I guarantee that I could do a blind taste test with 10 vein in and 10 deveined and you wouldn't do better than 50-50...FACT
The grit is always a dead giveaway, and yes there is a taste difference, but it depends what the shrimp is being used for. If I'm plating up an app of two or three beautiful jumbo Gulf shrimp, I'm going to want those babies absolutely clean. If there's small shrimp/crawfish tossed into pasta, salad or poboy, it would be ludicrous to pick out every vein.
Posted on 12/30/12 at 7:48 pm to Martini
quote:
If you eat at my house you get the vein. After I finish peeling shrimp I'm done.
This. Sometimes I devein the crawfish, sometimes not. Never devein shrimp.
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