Isn't that an intriguing thought? A taste decision as well as an oddity that may leave some people perplexed. Why serve shrimp that still have their little jackets on?
First, let's talk about the pragmatic explanations. It's possible to enhance the dish's flavor by leaving the tails on. Like cooking meat on the bone, it creates a depth of taste that is impossible to replicate after the bone is removed. As far as the cook is concerned, those tails are adding a nuance that the shrimp connoisseur will love when the shrimp are tossed into a bubbling pot, sautéed in a garlicky skillet, or grilled over open flames.
To be honest, though, we Portlandians prefer to work with our food hands-on. We are accustomed to devouring a Dungeness crab with great zeal and dissecting artichokes to reveal their edible center. Thus, the tactile experience is just as important as flavor. Peeling the shrimp's tail with your fingers is a mini-conquest that leads to the prize of a juicy, delicious mouthful. There's something satisfyingly primitive about it. It's interactive eating, a little taste journey where the success is determined by how hard you work for it.
Furthermore, the tail can add a more elegant appearance to a meal when it is prepared. As if to say, "This wasn't just slopped onto your plate; it was crafted."
"Consider the shrimp cocktail displays you see at upscale dining establishments or weddings; the presentation would not be the same without the tails hanging off the edge of a martini glass.
Now let's go back to the flavor issue. Those tails are valuable if you're preparing a seafood stock. Once you combine those tiny leftover shells with other aromatics in a saucepan after your dinner, you have the foundation for an amazing sauce or stew.
In conclusion, choosing to leave the tails on shrimp before cooking them has less to do with culinary laziness and more to do with a deliberate choice to improve flavor, offer a certain look, and entice guests to interact with their meal. This demonstrates yet again how, in both cooking and life, there are moments when the things we choose to leave in are just as significant as the ones we take out.
First, let's talk about the pragmatic explanations. It's possible to enhance the dish's flavor by leaving the tails on. Like cooking meat on the bone, it creates a depth of taste that is impossible to replicate after the bone is removed. As far as the cook is concerned, those tails are adding a nuance that the shrimp connoisseur will love when the shrimp are tossed into a bubbling pot, sautéed in a garlicky skillet, or grilled over open flames.
Furthermore, the tail can add a more elegant appearance to a meal when it is prepared. As if to say, "This wasn't just slopped onto your plate; it was crafted."
"Consider the shrimp cocktail displays you see at upscale dining establishments or weddings; the presentation would not be the same without the tails hanging off the edge of a martini glass.
Now let's go back to the flavor issue. Those tails are valuable if you're preparing a seafood stock. Once you combine those tiny leftover shells with other aromatics in a saucepan after your dinner, you have the foundation for an amazing sauce or stew.
In conclusion, choosing to leave the tails on shrimp before cooking them has less to do with culinary laziness and more to do with a deliberate choice to improve flavor, offer a certain look, and entice guests to interact with their meal. This demonstrates yet again how, in both cooking and life, there are moments when the things we choose to leave in are just as significant as the ones we take out.