You are in your most favorite Italian restaurant, sipping on some wine and eating shrimp scampi when you see something that makes you raise an eyebrow—those shrimp are still tail-on! Is it a mistake? This could be a funny scene, is the chef playing a prank on you? Let me tell you all about it!
Before that, let me tell you about the taste. Amazingly, those tiny tails are quite flavorful. Leaving the tails on the shrimp when preparing the dish can also improves the taste of the dish. This is because the tails are rich in juices and natural oils that get released during the cooking process and which in turn drip down to the pasta making it more flavorful and having a hint of sea salt. Just as you can incorporate seafood stock into your dish with a mere splash without having to go through the process of preparing it, that is what this is like.
Think of a plate of shrimp pasta in which every shrimp is aligned in a row and is presented with the tail facing upwards. Picture the same dish with a whole bunch of shrimp with no tails. Which of the two would you say is more attractive? Yes, the one that has tails I think. Leaving the tails on gives it a more sophisticated look and something that is visually appealing. That is somewhat akin to presenting a whole fish to be eaten rather than its fillet. It gives the dish the touch of art that makes one relish the food even more. Also, it is quite appealing to the eyes and one can take a picture of it and upload it on Instagram with the hashtags #foodporn.
One more possible reason why the chefs can leave the tails on is that the flesh near the tails is tender. The tail shells are crispy and this complements the soft shrimps and the well cooked pasta. I suppose it is rather like having a tasty crust on a casserole – it somehow fits. Some consumers even prefer to eat the tails as well. It is very useful if you have not attempted it, you should the next time. You might be surprised!
Traditionally, food is a cultural product, and many techniques of preparing it are inherited from previous generations. Shrimps are usually served with the tails on especially in coastal regions particularly in Italy. This practice respects the concept of the original dish’s simplicity. It is a reminiscent of how the fishermen and their families used to cook and consume food right from the sea. Thus, leaving the tails on the dishes, chefs respect these principles.
Ok, let us get into the practicality of things for a while. It is actually easier to handle the shrimp while cooking if the tails are left on. The tails help in flipping the shrimps while frying or while placing them on a plate, this is quite convenient. Also, they assist in avoiding the shrimp from bending up too much and thus remain flat, enhancing the processing of heat. It is like having a small built in handle!
You may be wondering how you can eat shrimp with the tails on particularly in a pasta dish? Here’s a little tip: take your fork and knife, and cut the shrimp just beside the tail and remove the tail. Easy peasy. However, some people prefer to pull the tails off with their fingers, but this is quite tedious and again depends on your preference and the environment you are eating in. Either way, it’s part of the process, and once you’re somewhat familiar with the process, it’s not that horrible.
Finally, it’s only fair to give some credit to sustainability. In today’s society where people are becoming more conscious about the generations of waste and disposal of by products, the use of whole shrimp, including the tails is more appreciated. Thus, by consuming the whole shrimp, we are respecting the food and materials that were used in order to prepare it. This is a modest action but every action contributes in the bigger scheme of things when it comes to sustainable eating.
The first time I met shrimp tails in pasta I was not a fan of it. I was at this cute Italian restaurant and there, sitting on my spaghetti, like little pink guardians. To begin with, I was quite confused. Did they double up on the prep work for the shrimp? But then I tried it out, I took a bite. The taste was amazing and the only thing I didn’t like was that I couldn’t crunch the tails as I usually do with shrimps. To be honest, now I always leave the tails on after cooking shrimp at home.
The next time you are feasting on the yummy shrimp pasta, do not dismiss those tiny tails. It’s obvious – for taste, for crunch, or to make the meal completed with the taste of tradition. Enjoy the tails and the whole essence of the meal you are eating.
