Okay, so I’ve been seeing these recipes online using shrimp with the heads on, and I always thought it looked kind of intimidating. But, you know, I’m all about trying new things in the kitchen, so I decided to give it a shot.
Getting Started
First things first, I went to the grocery store. I looked around the seafood section and finally found some nice-looking shrimp with their heads still attached. They were a little pricier than the usual peeled and deveined ones, but hey, this was an experiment!
Prepping the Shrimp
Back home, I took the shrimp out of the package and gave them a good rinse under cold water. Honestly, looking at those little eyes staring back at me was a bit weird, but I pressed on. I patted them dry with some paper towels.
- Rinsed the shrimp thoroughly.
- Patted them dry.
- Left the heads and shells on!
Cooking Time
I decided to keep it simple and just sautéed them. I heated up some olive oil in a pan with a little bit of garlic. Once the pan was hot, I added the shrimp. The smell was amazing! I cooked them for a few minutes on each side until they turned pink and looked cooked through.
While cooking the shrimp, I was suprised by how much flavor comes from the head of shrimp.
The Taste Test
Okay, the moment of truth. I took a shrimp out of the pan and, after letting it cool for a second, I pulled off the head. I’m not gonna lie, it was a little strange at first. I ate the shrimp, it’s very delicious. It’s an acquired taste, maybe, but definitely interesting!
Final Thoughts
So, would I do it again? Probably! It was definitely a fun cooking experience, and the shrimp had a really unique, rich flavor. It’s not something I’d do every day, but for a special occasion or just to try something different, it’s worth it. Plus, now I can say I’ve cooked and eaten shrimp with the heads on – kitchen cred, right?
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