A favorite in the city of Canton, where these shrimp, prepared under the name of “scalded ocean shrimp” are served in many restaurants and hotels, particularly at banquets. The shells are left on, and the fun of eating the shrimp is much the same as at a Louisiana shrimp boil.
Squeeze each shrimp ½inch from the top and the vein will pop out. Gently pull the vein out, then wash each shrimp well, drain off water, and set aside.
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