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ISO: Shrimp advice/ideas

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Hi everyone! I'm new to this board - so first I want to say thanks for all the great recipes I've already copied! Some wonderful crock pot recipes, especially!

I've always been intimidated by fixing shrimp - can't stand handling anything with legs/tail/head (I don't fix fish much, either, but I'm a goldfish lover). I don't really know how to deveine or de-tail or skin... and since eating some shrimp at Nakato last night I think I'd like to learn! The chef cooks the food at your table, and so I watched him cut the tails off, cut the shrimp into pieces and fry it...when I put it in my mouth it fairly melted, and was gone in a flash. It was served with a dark thin ginger sauce, and a creamier pinkish sauce. If anyone can tell me what kind of shrimp to buy, or how to prepare them in order to cook them like this, I'd be very grateful! Also, does anyone have any ideas about the sauces?

Any other favorite shrimp recipes would be very much appreciated! Thank you so much for your time and ideas!

Valorie

MsgID: 08289
Shared by: Valorie
Board: What's For Dinner? at Recipelink.com
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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