Yeah, me too, but for "quick & easy", I'd rather not deal with shelling & deveining, and then cooking...
I agree with what you say, but I hate the shelling & deveining part! Teadious, and time consuming...
It all depends on the dish I'm making, now if I want something that calls for a fish stock too, I'll use the shrimp shells to make that... so it is worth my time...
The only differance with the seafood that Ina gets in East Hampton, on the South Fork...
and what we get here in Southold, on the North Fork...
When Ina gets squid it's called "Calamari", and it's $19.95 a pound...
when we get the EXACT same package of squid, it's called "bait" and is $4.99 a pound! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
