"To remove the shells, start by pinching away the leg-like gill structure. Then split the shell from there, pulling it off the rest of the way. You may wish to remove the "vein" on the back, which is actually the digestive tract."
"If the shrimp are already deveined, they will be split along the back, and a good way to peel them is to simply squeeze forefinger and thumb against the tail. This will push the "meat" out and allow you to easily pluck off the remnants of the shell. Of course, this results in tail-less shrimp."
"The easiest way to cook shrimp is by boiling. Simply place them into a pot of boiling water and cook them until they change color, generally becoming pink."
Prawn and/or shrimp cocktail "was the most popular hors d'œuvre in Great Britain from the 1960s to the late 1980s."
[Editor's Note: The primary distinction between prawns and shrimp are prawns are larger. When measuring for sale you may hear merchants and/or chefs refer to a number count for example a 15 count, which refers to weight in terms of how many shrimp it takes to make a pound. The larger the individual shrimp the smaller the number on the count.]
|From The Curvy Carrot|
4-5 tablespoons ground horseradish
2 cups Ben
|St.Elmo's [almost] Cocktail Sauce|
|4-5 tablespoons ground horseradish|
2 cups Benett’s chili sauce
2 cups regular chili sauce
2 squirts of fresh lemon juice
4 squirts of fresh lime juice
Parsley, for garnish (optional)
Jumbo shrimp, cleaned, with tails on
"The Golden Gate was the first to serve a fifty cent shrimp cocktail in 1959, now a Las Vegas cliché. Called the "Original Shrimp Cocktail" on the menu, has become a mainstay of the San Francisco Shrimp Bar and Deli and is a favorite of both locals and tourists. It is what the Golden Gate is best known for. The idea came from owner Italo Ghelfi, who based it on Fisherman's Wharf in San Francisco."
"The Original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce. In 1991, the price was raised from 50¢ to 99¢. The price was raised in 2008 to $1.99."
"Unlike many other Las Vegas establishments that offer a 99-cent shrimp cocktail, the glass is not padded with lettuce or other fillers, which is often cited as the reason for the Original Shrimp Cocktail's popularity."
"Three other varieties of the cocktail are available: an imitation crab cocktail made with imitation crab in the same fashion as the Original Shrimp Cocktail, 99 cents"
"A combination crab-and shrimp cocktail made with small salad shrimp atop imitation crab, $1.99"
"The "Big" Shrimp Cocktail, made like the original, but using larger-sized shrimp, $2.99"
"Despite the varieties available, the Original Shrimp Cocktail is still the biggest seller at the San Francisco Shrimp Bar and Deli. It serves a ton of cold-water shrimp each week in tulip sundae glasses; the shrimp are harvested near Oregon, Washington, Alaska and the upper East Coast because the owner considers them whiter and meatier than other varieties. The sheer quantity of shrimp sold gives the small hotel the leverage of a large mega-resort with orders."
"On April 26, 2008, the price on the famous shrimp cocktail rose to $1.99, due to a rise in fuel costs; it was the first increase in seventeen years. To offer a trade-off, the casino now uses larger shrimp in the cocktail. Prior to the fuel increase, the casino lost about $300,000 a year on shrimp cocktails."
"Golden Gate Players card holders can still pay the old price, resulting in a 40% increase in membership applications."
"As of December 31, 2009, the price is now $1.99 for everybody. The players club members no longer receive the $1.00 discount."
Text Credits: wikibooks || Wikipedia || Wikipedia || The Curvy Carrot
Image Credit: wikiHOW