UH....YEAH!!!!! Unless you are doing like boiled shrimp then you would leave the shells on. You should boil them with something like OLD BAY SEASONING until pink.
12 hours
yes, as long as it's refridgerated
yes
No because shrimps shells do not rot they simply stay as they are xxx
No they are not high in calcium. Shrimp shells are made of chitin, the same material insects exoskeletons, crab & lobster shells, and spider-webs are made of.
A conch shell is hard, cylindrical and is not jointed. A shrimp shell has many parts that move with the shrimp and provide protection. Additionally, the material that the shells are made of are entirely different. Conch shells are made primarily of a mineral called aragonite. Each layer of aragonite is reinforced by layers of protein. Shrimp shells are made of chitin, the same material insects exoskeletons, crab & lobster shells, and spiderwebs are made of.
Shrimp should be good 1 - 2 days refrigerated.
Shrimp are very popular seafood and can be adapted to many recipes. However, it is important to clean shrimp properly before cooking with them. The best tool for this task is a small, sharp paring knife. There are 2 veins that we need to remove from the shrimp, a larger one that runs along the top and a smaller one on the underside. Begin by removing the entire shell. We are going to butterfly the shrimp by making an incision along the length of the top. This cut will expose the vein and then we can use the tip of the paring to get it out. The vein underneath is usually exposed. Simply put the tip of the knife underneath it and it should come right out. After you have removed the veins it is a good idea to rinse your shrimp quickly under cold water. This way you can be sure they are completely clean before cooking.
Shrimp like crustaceans.
The 'spine', or more accurately, the 'vein' on the back of the shrimp doesn't have to be removed, at least on the small and medium sizes. However, the 'intestinal vein' on the backs of the 'large' or 'jumbo' shrimp (get it...'Jumbo Shrimp"!!?---Ha-Ha!) should be removed, because it sometimes contains a 'grit' that the eater could crunch down on, and, lets face it, I don't know about you, but that would pretty much be the end of my meal!! Yechhhhh!!! I remove it on all shrimp, mainly because it just looks nasty, so I figure it can't be a good thing! Plus, that term 'intestinal' vein conjurs up thoughts that you don't want when eating shrimp---or anything else!! Bon Apetit'!!! (sp?) Reference: Food Network's food encyclopedia. The "vein" in shrimp is not actually a blood vessel, but instead is the alimentary canal. While not harmful to humans, the idea lacks a certain aesthetic. I'm a big fan of deveining. Removing it before cooking, when the shrimp is more pliable, is a lot easier than after cooking when the shrimp is firmer. more brittle (and the contents of "the vein" have been added to your meal).
Cooking with Joe Tuna - 2010 Shrimp 1-6 was released on:USA: 7 August 2010Cooking with Joe Tuna - 2010 Shrimp - 1.6 was released on:USA: 7 August 2010
- spaghetti- taco shells- bread- rolls- breaded shrimp