Twice this term at my university dining hall, shrimp has been an ingredient in a course; shrimp gumbo some weeks ago, and today shrimp with some sort of pasta-like substance.
In each case I assume the shrimp was cooked, but in neither case was the shrimp deveined (i.e. the poop was still there).
The first time I was fine. This time . . . I’ve had the hiccoughs for about an hour now and various parts of my body are tingling. I’ve also got muscle fatigue (though that may be from the all-nighter I pulled. When I push in on my stomach, I get a acidic-ish pain.
Anyone have a clue what may have happened here, other than poor cleaning by whoever was supposed to?
Given the fact that you had them on two separate occasions and are only now experiencing the problem I don’t suspect that you’re having an allergic reaction to them, even though I guess this could be the case. It seems to me though that the reaction would have started alot sooner than it evidently has (I would think the reaction would start within minutes of you having eaten). My WAG is that your physical symptoms aren’t related at all to what you’ve eaten, and if they are its just a general upset stomach. Allergic reactions usually involve hives, difficulty breathing, rash (had to call the ambulance once for a patron of the restaurant who figured “well, one shrimp surely can’t hurt me.” He then collapsed at the table.)
I worked as a chef in a seafood restaurant for eight years and have cooked (and eaten) tons of shrimp. Shrimp can be deveined either before or after cooking, but I always liked to do it before. Peel the shrimp, slice down the back with a sharp knife (careful not to cut too deeply) and then rinse under cold water.
As plnnr says, that’s the way to clean them. I’ts much more difficult if the shrimp are keeping their shells on. Maybe plnnr can provide some advice there?
I have been told that folks along the Gulf coast often do not bother to “devein” their shrimp. Can’t confirm that it’s the case though.
I am not of the Gulf coast. But, I am by the ocean and I buy and prepare lots of fresh shrimp. I often don’t bother to devine my shrimp. It just depends on how clean it is and what I am using it for.
It won’t make you sick if the shrimp hasn’t been devined. If it is really dirty it won’t taste as good.
I just read a piece in the NY Times about the fact that Americans are squeamish about their shrimp. We’re the only country in the world that sells the little boogers with the heads off.
While you don’t eat the head (I don’t eat the head, anyway) it’s got a lot of flavor in it. Supposedly the best way to cook shrimp is with the heads on, then yank 'em off yourself at table.
Also, down in Chinatown, heads-on shrimp cost about half as much per pound as heads-off shrimp. And that head don’t come close to making up 50% of the body weight.
I’ve eaten shrimp shell and all, poop included, and I’ve never had a nasty reaction. I usually clean and devein them, though.
Any decent Sushi restaurant will serve “sweet shrimp” which is usually raw shrimp with the heads deep fried and served separately. Eating the heads is sort of like eating a large handful of potato chips. They are crunchy, slightly salty, and can cut your mouth up pretty good if you are not careful.