Comments on: International Boston Seafood Show 2007: Mantis Shrimp http://growersandgrocers.net/2007/03/19/international-boston-seafood-show-2007-mantis-shrimp/ From farm to table, and all the stops along the way. Thu, 08 Jan 2009 21:08:40 +0000 http://wordpress.org/?v=2.0.4 by: nika http://growersandgrocers.net/2007/03/19/international-boston-seafood-show-2007-mantis-shrimp/#comment-27546 Fri, 09 Nov 2007 15:00:33 +0000 http://growersandgrocers.net/2007/03/19/international-boston-seafood-show-2007-mantis-shrimp/#comment-27546 LW: Wow, excellent report! Yeah, it might be better to go in without the whole urine expectation *winks*. It sounds like a delicious dish :-) LW: Wow, excellent report! Yeah, it might be better to go in without the whole urine expectation *winks*.

It sounds like a delicious dish :-)

]]> by: LW http://growersandgrocers.net/2007/03/19/international-boston-seafood-show-2007-mantis-shrimp/#comment-27370 Wed, 07 Nov 2007 18:34:46 +0000 http://growersandgrocers.net/2007/03/19/international-boston-seafood-show-2007-mantis-shrimp/#comment-27370 Had Mantis for the first time yesterday. I've never knew about this kind of seafood, so I set about researching it today. The ones I had apparantly smaller than what I've read about, probably around 8 to 9 inches in length. Preparation was simple; it was a Chinese Hot Pot dinner. So the Mantis Shrimp was tossed into the pot and a few minutes later it was cooked. It doesn't turn red like regular shrimp & lobster. Instead it turns a pale orange/red in the middle, while the sides retained some original dark color. BTW, i'm not sure whether to be glad or grossed out about not knowing the pee part.... Anyway, eating it with shell intacted requires work. The Mantis Shrimp has barbs on the sides of the top shell, which can easily prick your fingers. The method shown to me was to place the shrimp on its back, then puncture the tail end from the belly side with a chopstick. And thrust towards the head, separating the back and belly shells. The meat is really more lobster than shrimp, and a bit tougher than lobster. It was quite thin compared to the rounder shapes of shrimp and lobster, so it wasn't a mouth-full. There is also meat in the claws, which is kind of like crab meat. It was a pretty interesting and good experience. Had Mantis for the first time yesterday. I’ve never knew about this kind of seafood, so I set about researching it today. The ones I had apparantly smaller than what I’ve read about, probably around 8 to 9 inches in length. Preparation was simple; it was a Chinese Hot Pot dinner. So the Mantis Shrimp was tossed into the pot and a few minutes later it was cooked. It doesn’t turn red like regular shrimp & lobster. Instead it turns a pale orange/red in the middle, while the sides retained some original dark color. BTW, i’m not sure whether to be glad or grossed out about not knowing the pee part….

Anyway, eating it with shell intacted requires work. The Mantis Shrimp has barbs on the sides of the top shell, which can easily prick your fingers. The method shown to me was to place the shrimp on its back, then puncture the tail end from the belly side with a chopstick. And thrust towards the head, separating the back and belly shells. The meat is really more lobster than shrimp, and a bit tougher than lobster. It was quite thin compared to the rounder shapes of shrimp and lobster, so it wasn’t a mouth-full. There is also meat in the claws, which is kind of like crab meat. It was a pretty interesting and good experience.

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