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Q&C – Chinese Trinidadian Stir-Fried Shrimp with Rum

Next Wednesday’s recipe is Chinese Trinidadian Stir-Fried Shrimp with Rum (pg. 180). Have you tried it yet? What are your questions or thoughts? Do you plan on leaving the shells on the shrimp?

Photo: Mark Needham

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7 responses »

  1. I want to know if folks are planning on leaving the shells on the shrimp or peeling and deveining them. Any thoughts?

    Reply
  2. I’m undecided. I have cooked shrimp both ways. Personally I like them with the shell on and don’t mind peeling them at the table. The family… they like to be able to eat their shrimp with a fork when it is added to other ingredient. I plan on making this Monday. It will depend on what my fish market has that day. You?

    Reply
  3. Not sure – made bouillabaise this weekend – shrimp w/ shells on were a pain. But I do understand the point of cooking with them. When will host’s link go up? I was hoping to make this tomorrow and post write it up for posting first thing on Wed – but that requires having link to the “host post” Tuesday night.

    Reply
  4. I deveined the shrimp and left the shells on. I would take the shells off for this dish.

    Reply
  5. On, then when packing for hubby’s lunch, I will remove the shells for him- saves on the dry cleaning bills. That’s my only movtivation because I am not that kind of wife that cuts her husband’s food for him;-) Or brings him the paper, a cocktail, and his slippers after a hard days work. He he.

    Reply
  6. Pingback: Q « claretayoung

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