2AM Fresh Shrimp run at Peach Farm
Happy New Year, 'hounds!
Had the munchies last night, so I drove down to Chinatown at around 2AM, seeking some nice crispy dry-fried salt and pepper shrimp. I was in for a treat, because the friendly waiter at Peach Farm showed me some nice HUGE live prawns he had, a deep glistening crystal grey colour. Approximately the same price as the frozen shrimp, he claimed!
These boys were large, reminding me of the mini-lobster Langostinos I'd occasionaly encounter in an opulant paella when I lived in southern Spain. Very lively and active, too, which is a good sign. No funky smells.
He fished them out of the tank, and five minutes later I received a platter of lovely reddish golden whole shrimp. Salt and pepper "dry fried" is easily one of my favorite methods of preparing seafood. Its simplicity in seasoning doesn't detract from the subtlety of fresh seafood flavor, and the jalapenos provide a nice pungent after-kick.
I think Peach Farm generally does a great job at frying seafood, though I sort of wish last night's dish were fried a tad bit longer. The (frozen) shrimp I've had in the past at Peach Farm were much smaller, though expertly fried so I could pop the suckers whole, crunching through the shells. These were the only shrimp I could tolerate eating whole. They are friend long enough that the entire shrimp is basically a crispy "puff". I think because of the massive size of last night's shrimp, though, they could have stayed in the fryer a bit longer. Still flavorful and delicious, though.
Supplemented this with a Fu Chow style fried rice, which was simple and nice - slightly gloppy sauce containing chopped bay scallops and chicken.
Overall, an excellent reason to be up late and hungry in Boston.
Prav, Those sound awesome. Can I ask a potential dumb question? We get some type of fried shrimp at dim sum all the time. You know the kind, with the heads still on. We just chomp through the shells and eat the whole thing. (Okay, some of us pull off the heads with the little beady black eyes, but I digress.)
But when I was in China, the locals pop the whole shrimp in, and then I saw them expertly deposit the shells. First of all, the heck can you do that? Maybe I'm not talented enough to separate them while I'm chewing on it. And would anyone know if I'm completely in the wrong by eating the whole thing shell and all?
Yikes, now you've created doubts within me, too! I've always seen other diners at Peach Farm chomp away on the entire things - I guess if they're well done/crispy enough, the exoskeleton texture isn't offputting. Good question!
Anyone know if there's any special way that S&P Shrimp is intended to be chowed upon?
I have tried to eat them whole at dimsum and just dont like the texture of all the sharp shell parts. So i then end up peeling them which is 1) too much work and 2) peels off all the nice seasoning/flavor. So now i just dont get them.
I once watched a chinese couple at a table next to us. The elderly man was eating them whole, his wife was twisting off the heads and putting them aside. Then at the end, he ate all her heads!
The steamed shrimp are also really tasty. Plus, the dipping sauce is excellent. These are usually the shrimp from the tanks, not the frozen ones.
I'll second the steamed shrimp. My friend and I polished off a pound of these at lunch one day. I peeled these just as I would cocktail shrimp.
I agree with hargau, I've tried eating s&p shrimp several times with the shell (I remove the head) and I just don't really care for the texture. The shells usually end up lodged in my teeth and it's just a pain to peel them. If I crave something salt and pepper fried now, I order the calimari, which I tend to think asian restaurants do better than most places anyway.
the s&p shrimp at peach farm are my most favorite thing to eat in the city. i prefer fresh out of the tank, but the frozen are delicious too.
i'm one to eat the whole thing - shell, eyeballs and all :-)