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Admiral Snaccbar @Chris Mench Serving shrimp with the tail still on when it’s already mixed into something (pasta, rice, etc) is insane.
Alright, I’m off to search what nutrients shrimp tails have now.
Couldn’t find much. Most everything I found is that they are mostly chitin and they have fiber, omega 3’s, and no real break downs of nutritional facts. Lots of recommendations to just fry them, and one that said to save the tails/exoskeletons and put them in the freezer to turn into a stock. Lots of “just fry the whole thing”. I rarely eat shrimp, but maybe I’ll try the stock and then drain, season/cornstarch and fry the tails at some point to see if they can be made to taste like spicy shrimp chips?
Possibly. I’ve eaten fried-brim-tail and it was pretty much like a seafood potato chip (just be careful of tiny bones). I could see getting down with some crunchy shrimp tails. Maybe my body is just craving some fiber (and/or fiber-like) sustenance, but I can see the merit. Hell, if it’s edible and tasty, then I’m 'bout it. Maybe it’s a texture thing?
I use them for stock a lot.