Hello people out there. Hello drbodkin. How's the weather in paradise today?

I am Q'ing some tasty shrimp tonight using a recipe called Nu Aulins. It says to use shrimp in the shell, but I have shelled shrimp. Will this be a problem? What are the pros and cons of the shrimp being shelled or not? Will it seal in the flavor better or is this simply an aesthetic requirement?

Shelled shrimp is a mite tricky in a smoker,I garrahntee.

The whole heads on shrimps are called for, because the fat and most of the flavor is in dem heads.

The shells will provide the natural shrimp stock,that is a flavor essential.

If it is a sauce of butter,garlic,Lee& Perrin's,lemon,hot sauce,sauterne or dark beer and some Italian type spices-I'd cook it in a very shallow pan and check the shrimps in about 20 mins.

Let the butter sauce protect dem shrimps and get them out, when they jus be turnin' pink.

If you was bakin'dem shrimps at high temp,any good "coonass"tell you eat dem crispy shells.


I cook at max. temp,start the smoke rolling- before you put the pan in.

Some crispy french bread fo' soppin's and a cold Abita,make ya feel like "coonass" heaven.

Didn't know what Tom was talking about - if you don't either, try Cajun Encyclopedia. Our French friend might get a kick out of this, too.

Tom,

Justin Wilson would be proud

And for Renee to speak Acadian isn't too far from French...

DrD, so what's the recipe and does it use a Smoker?

Hello DrDic1,
Welcome aboard. The weather has been rainy here all day, but the lakes are beautiful and eagles are thick. How did your shrimp turn out?