Chefs and Restaurants
A Case for Serving Shell-On Shrimp
April 2, 2023
I have to admit that our March/April issue has me craving shrimp. Not just the juicy, meaty bodies but the shell, head, and, dang, even the tails. I recently ordered shrimp slathered in a spicy garlic-tamarind sauce and secretly hoped they’d arrive shell-on (they did!). I blame the...