Why do some chefs not take the tails off shrimp?!
Why do some chefs not take the tails off shrimp?
Even when it's in a pasta, or even a fajita, some just don't do it!!! Why?
Answers:
part presentantion and part taste. when the shell is cooked (in this case with the tail) it releases a concentrated flavor of the shrimp to the meal. that's why to make a shrimp stock you never use the shrimp itself, but the shells. it does not waste the shrimp and gives it a more intense flavor. that's the reason why i only buy the uncooked shell on shrimp. to me the taste is ten times better when cooking.
That is the correct way. Whether you handle it or pry it out with your fork.
It is the correct etiquette and it is the ones who remove the tail that are wrong in most cases.
Some dishes such as garlic prawns require the tail removed but most Cordon Blue cooking keep them on.
The presentation looks better.
Mabe to keep the juice or something...
Deep fried shrimp is a finger food. The tail gives you a place to pick it up.... Enjoy your shrimp
There is a great deal of flavor in the tail's shell that you would lose if it was removed. It is proper for a chef to leave the tail on. Just be glad they take the head off for you, they don't in allot of the South US.
mainly for presentation....they look better with the tails on
The tails add flavor as well as color to a dish, also it makes it easy to pick up, however I would remove them in fajitas. Pasta is different, the flavor the tails add is tremendous.