Peel and Eat Shrimp Hot or Cold

As far as boiled shrimp, I love them either hot or chilled. Brooks ketchup based cocktail sauce heavy w/ horseradish, never hot butter.

Must chime in for St. Elmo's. I've made a meal out of them.

Ideally though, I'd have a nice plate of ama ebi--raw and cold on a pad of rice, with the tempura fried heads and a bit of wasabi on the side.

While this plate may not fit your menu Steve, I must admit Paul's suggestion would be my fav.............Mmmmm fried heads. One of the most surprising treats of my life.

When you say hot cocktail sauce do you mean spicy hot or temp hot?

Spicy-hot, Steve....

Tommy's got it right . . . I grew up an hour from the Louisiana coast, and that's the tradition . . . oh, and the boil has to be Zatarain's!

I was at an family gathering in Ashland, KY on Friday.

Ashland, eh? I was there as well during Thanksgiving time. . .

I don't care if they're hot or cold, but spicy, spicy cocktail sauce, please!

I'm with Michelle 100%. Any temp but very spicy cocktail sauce.

How do people prefer their peel and eat shrimp up here. Some like it hot and some like it cool on the coast. Hot with melted butter and cold with cocktail sauce.

Steve,

I'm with the Doog-miester...cold shrimp and you can't put enough horseradish/hot sauce in the cocktail sauce to run me off. Becky is the same way.

How do people prefer their peel and eat shrimp up here. Some like it hot and some like it cool on the coast. Hot with melted butter and cold with cocktail sauce.

Steve,

I'm with the Doog-miester...cold shrimp and you can't put enough horseradish/hot sauce in the cocktail sauce to run me off. Becky is the same way.

Seems we roll the same way with the shrimp and horseradish. So cool. Or should I say hot?

I actually collect hot pepper sauces.

Grilled, a little smokey spicy with the heads on, like Marcello served them at DaVinci on Shelbyville road.

How do people prefer their peel and eat shrimp up here. Some like it hot and some like it cool on the coast. Hot with melted butter and cold with cocktail sauce.

Steve,

I'm with the Doog-miester...cold shrimp and you can't put enough horseradish/hot sauce in the cocktail sauce to run me off. Becky is the same way.

Seems we roll the same way with the shrimp and horseradish. So cool. Or should I say hot?

I actually collect hot pepper sauces.

I was in Breckenridge, CO a few years back (ski trip) and our group stumbled upon a small shop that specialized in gourmet hot sauces....couldn't believe the variety they sold (must have been running guns in the back room, or something -- hard to believe that would be a thriving business)....have you been over to "Liquor Barn" across from Tinsletown Theatres -- their food section has a large array of hot sauces....

Hey John, I live quite close to that Liquor Barn and every time I'm in there I am somehow mysteriously drawn to the aisle with all the hot pepper sauces. I just stand there and admire them as I salivate all over the floor.

Hey John, I live quite close to that Liquor Barn and every time I'm in there I am somehow mysteriously drawn to the aisle with all the hot pepper sauces. I just stand there and admire them as I salivate all over the floor.

Sounds a little messy, but I can relate to your enthusiasm about the hot sauces -- they have a good selection of gourmet food items over there....I usually reserve my salivation for their display of super-premium and luxury Scotch whisky (inside the glass case)