54 minutes ago, ElsieD said:we have never eaten shrimp with the shell on
Actually, that raises a more generalized question with me - do Chinese restaurants in Canada serve shell-on shrimp in places outside of those such as in Vancouver-Richmond or Markham/Richmond Hill (GTA) (for example, to largely Chinese customers) ?
54 minutes ago, ElsieD said:Can anyone tell me what shrimp deep fried with the shell on are like?
Um, they're good. OK, properly done ones would have a crispy shell that you eat, but you need to do it while it is still hot/pretty warm. The shells also help in "keeping in" the taste and sweetness of the flesh. They are often coated in some sort of seasoned flour mixture but are also simply tossed with some seasonings (sans flour) and deep-fried. However, those you show appear to have been dressed with some sort of sauce - so whatever was done to make them (still) "shatteringly crisp" under all that sauce is unclear.
What about shrimp with shells AND HEADS all on? have you had those? Ot "Salt & Pepper Shrimp", with heads and shells on? Perhaps you might try those one day?