Shrimp is loved by people all over the world for its chewy texture and rich taste. It’s great as a side dish for rice, as a side dish with alcohol, or as a snack for children. Today, the various benefits of shrimp and I’m going to talk about the shrimp head/tail that many people get confused about.
There are very few seafood products that are loved around the world like shrimp. Each country has its own cuisine that uses shrimp appropriately. That is, it has developed in a variety of ways. Large shrimp are suitable for steaming or grilling, and medium-sized ones for deep-frying. Small shrimp are suitable for use in stir-fry dishes, fried rice, pancakes, and ingredients for pasta.
According to a report, many people often eat the fried shrimp “fried golden and crispy” and “red tail” together when they eat fried shrimp, but some people will spit out their tails. How should I eat it?
The nutritional value of shrimp: shrimp contains 20% protein, which is one of the foods with high protein content. It is many times, even 10 times, the amount found in milk, fish, and eggs. Shrimp has a higher concentration of the important amino acid than fish flesh. Amino acid is not high, but it is a nutritionally balanced protein. In addition, shrimp contains glycine. The more of this amino acid there is in the shrimp, the sweeter it is.
Compared with fish and poultry, shrimp has less fat content and almost no animal carbohydrates as energy source. Shrimp has higher cholesterol content and is rich in taurine, which can lower human serum cholesterol. Vitamins and minerals such as magnesium, iodine, potassium, phosphorus, and vitamin A are abundant in shrimp.
Shrimp is rich in taurine, which promotes blood circulation and is known to be good for blood vessel health. When eating shrimp, it is usually eaten with the tail and head removed, which means that most of the good nutrients are thrown away.
Taurine in shrimp acts on the sympathetic nerves of the brain to stabilize blood pressure. In addition, it inhibits the production of cholesterol that causes angina and myocardial infarction, and plays a role in decomposing cholesterol that has penetrated into the vascular tissue. It also inhibits excessive platelet aggregation that blocks blood flow, helping to prevent various vascular diseases such as high blood pressure and arteriosclerosis. It is especially good to eat shrimp whole, including the head, tail, and shell. This is because the head and tail contain a lot of taurine, and the skin is also rich in chitosan, protein, and DHA, which helps brain development and memory improvement.
Some say that the reason you should eat shrimp skins or tails is because of chitosan. Chitosan has the effect of reducing blood cholesterol, and has the effect of adsorbing and discharging fat from the stomach.
It is best to choose shrimp with a transparent and shiny body and a hard shell. When you eat the shrimp head toasted, you can feel the unique taste. If you feel uncomfortable eating even the heads, you can remove the heads of grilled or steamed shrimp, dry them well, and use them as a natural seasoning.
But the question arises. Are Shrimp Tails Edible?
The answer is absolute yes. Shrimp tails are edible. When eating shrimp, many people throw away the tail. While many people know that shrimp tails are high in cholesterol, it is best not to eat them as much as possible. Conversely, there are many sayings that shrimp tails should be eaten together as they neutralize cholesterol. First of all, you can eat shrimp tails.
Shrimp is one of the high cholesterol foods, and many people are reluctant to eat a lot because of this cholesterol.
In fact, shrimp contain quite a bit of LDL cholesterol, which causes arteriosclerosis but the reason it doesn’t really matter is that it contains a relatively higher amount of beneficial HDL cholesterol.
In fact, after studying the relationship between shrimp and blood cholesterol by heart disease experts in the United States, the conclusion was:
In some cases, LDL cholesterol is elevated, but HDL cholesterol is more often than not.
Why do chefs leave tails on shrimp?
Most chefs believe that keeping the tails on shrimp makes the cuisine more appealing and adds taste to the dish. It adds crunch and flavour to the shrimp while also making them appear larger.
One of my friend says: “When it comes to serving shrimp tails, I’ve always gone by the size of the shrimp and decide. I remove the tails if the shrimp is going to be combined in with something else, like rice or pasta, but I normally leave them on if the shrimp is going to be served on top of anything. When the shrimp are large, it is always a good thing to keep the tails on, but it is not a good idea when the shrimp are small, as small shrimp might be hard to remove after cooking.
Another point is that if it is to be consumed with your hands you should keep the tails on as they will give you a very nice grip to grab and eat.”
How do you eat shrimp? – That’s how it’s done
You can eat shrimp with your fingers. To do this, proceed as follows:
Take the head of the shrimp in your left hand. Detach it. The best way to do this is to turn your head and body in opposite directions.
Once you’ve cut off the head, detach the tail of the tank.
Repeat for the other prawns on your plate as well.
Now clean your fingers in the finger tray.
Eat shrimp with a knife and fork
You can also remove the head and tail of the shrimp with a knife and fork. This, on the other hand, requires a bit more skill.
Hold the tail of the shrimp with your fork. Cut it off with the knife.
Then hold the shrimp by the neck with the fork and remove the shell with the knife.
You then eat the prawns as usual with a knife and fork.