To deshell the shrimp, first hold onto the tail while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. The "vein" is then removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing one to pick out the dark ribbon-like vein with a pointed utensil. Then rinse the shrimp under cold running water. If the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. Shrimp is best if cooked very briefly, allowing only enough time for the meat to lose its translucency. It quickly becomes rubbery and unappetizing if overcooked, and the line between cooked and overcooked is very thin.
I haven't been posting much lately because somehow I got suckered into changing to blogger beta and it's buggy....at least it's buggy for me.
Basically my picture uploads don't go where they're supposed to, and my archive links are all broken. I've been manually editing the index page to at least fix those links..but that gets real old real fast.
So blah blah blah...anyway... the holiday was fine -- too short as usual. I worked on some side projects over the long weekend for a client. Tonight I worked till about 6, came home for the dog, and will be back at it in a bit.
Mmmm...soup...veggie soup, pumpkin soup, seafood chowder, and chicken noodle. Double baked potatoes, some tasty appetizers, wine, Thomas the toe licking dog, and brand new people Becky and her boy Chris.
A blind cab wine tasting...not meaning we blindfolded Allan and pushed him down the stairs -- but instead stuffed each wine in a paper sack while pouring.