[Lippy]

Elsewhere, there was a complaint about the difficulty of finding heads-on shrimp in NYC.

I saw them today at Citarella for $7.99 lb.

I see them often in Chinatown, but the provenance is unclear.

[ghostrider]

They're $4.99 in NJ headless. Citarella is ripping you off.

[Lippy]

It's the heads that count!

[ghostrider]

Ah, I misread your original post, I thought that the difficulty was in finding Maine shrimp.

Still, bizarre that Cit is charging so much for heads-on. Normally they are cheaper since the headless have required more labor to get to that point & there's less waste in what you buy.

[Lippy]

But when you see shrimp with the heads on, you know they are fresh. The shrimps are never frozen with the heads on and if the heads are not removed immediately, the shrimp will spoil faster than they would have if the heads had been removed. So, heads-on shrimp are more expensive, because there is more risk of possible waste to the fishmonger because of the faster spoilage.

Citarella also had very fresh-looking sea urchins in the shell today, but I still haven't worked up my nerve, although I'm sure they will open them up at the fish counter.

[Melonious Thunk]

But when you see shrimp with the heads on, you know they are fresh. The shrimps are never frozen with the heads on and if the heads are not removed immediately, the shrimp will spoil faster than they would have if the heads had been removed. So, heads-on shrimp are more expensive, because there is more risk of possible waste to the fishmonger because of the faster spoilage.

Yeah. Didn't they say in the Godfather that the shrimp rots from the head down?

[helena]

Actually asian groceries carry heads on shrimp boxed and solid frozen...

[ghostrider]

But when you see shrimp with the heads on, you know they are fresh. The shrimps are never frozen with the heads on and if the heads are not removed immediately, the shrimp will spoil faster than they would have if the heads had been removed. So, heads-on shrimp are more expensive, because there is more risk of possible waste to the fishmonger because of the faster spoilage.

Except, at fishmongers in Maine (according to reports from the esteemed johnnyd), the heads-on are always substantially cheaper. I don't understand why things should be backwards in New York.

Perhaps transport enters into the picture. Perhaps Maine fishmongers price the heads-on lower to ensure that they will sell them before spoilage occurs.

Or perhaps we are all mistaken & $7.99 / lb is Citarella's cheaper price for heads-on. I must admit I have no standard for comparison since I don't frequent the place.

[Lippy]

Yes, it's transportation that makes the difference, certainly outside of Maine. That being said, other, larger, headless shrimp at Citarella were more expensive today (because of the reason you cited, above -- (perceived waste.)

[mongo_jones]

i don't think there are any shrimp available in american groceries that have never been frozen. the best thing about cooking shrimps with the heads on in their shells, is the improved texture. and the wonderful flavour that comes from the head--especially if the shrimp have roe in them.

[Lippy]

Most shrimp are frozen, but there are some fresh shrimp, including the red ones with the heads on from Maine. They may not be available everywhere.

[Melonious Thunk]

What is your best recipe for these head-on shrimp?

[Wilfrid1]

First discard the heads.

[g.johnson]

Shrimp bisque with a stock made from the heads.

[Suzanne F]

Steamed or boiled, they make a really succulent shrimp cocktail.

And while I haven't tried it, I bet they'd be stupendous in Mosca's Barbecued Shrimp -- not really bbq'd, but slow-poached in olive oil with lots of garlic, dried rosemary, peppercorns, bay leaves (and other dried herbs if you're so inclined) -- especially since you leave the shells on in any case and get all messy at table. (BTW: the strained oil makes a dynamite mayonnaise.)