do you eat shrimp fry or cook in pan?

I like to cook in pan

Both...they're both very good, so i like to eat it both ways!

Depend on how it taste , if it suits me , i don't mind eating it ... as long the thing taste good and not gross in looking , i will eat it yea

I like shrimp stir-fried with ginger

iam a pure vegetarian

i like both!i love shimp!im a seafood lover! Here is a good link in cooking! http://www.foodnetwork.com/food/mh_shrimp/0,1977,FOOD_10272,00.html Some Shrimp Recipe 1). Coriander Lime Shrimp Recipe courtesy Gourmet Magazine Episode: Sweet Romance: Cook Along 1/2 cup fresh lime juice 1/4 orange marmalade 3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt 1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped fine 4 tablespoons olive oil 1 tablespoon soy sauce 1/2 teaspoon dried hot red pepper flakes Salt and pepper, to taste 1/2 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined 2 oranges 2 heads endive Fresh coriander sprigs, for garnish In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes. Peel oranges and slice horizontally. Wash endive leaves. Arrange orange slices and endive on a plate. Drain shrimp, discarding marinade and lightly pat dry between paper towels. In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner. Place shrimp atop orange and endive salad. Garnish with coriander sprigs and drizzle with reserved dipping sauce. 2). Rock Shrimp and Mozzarella Strudel with a Smokey Tomato- Butter Sauce Recipe courtesy Emeril Lagasse, 2000 Show: The Essence of Emeril Episode: Rock Shrimp 2 cups peeled rock shrimp tails, about 1 pound 1 tablespoon Creole seasoning, recipe follows 1 tablespoon olive oil 1/2 cup peeled, chopped onion 1/4 cup chopped celery 1/2 tablespoon minced garlic 1/2 cup heavy cream 1 teaspoon Worcestershire Sauce 1 teaspoon hot sauce 1/4 to 1/2 cup bread crumbs, plus 1/4 cup 1 cup cubed mozzarella pieces 1 tablespoon grated Parmesan 8 sheets phyllo dough, defrosted 1 stick butter, melted Place the shrimp tails in a bowl and season with the Creole seasoning. In a large heavy skillet heat the olive oil over medium high heat. Add the onion, celery and garlic and saute until translucent, about 3 minutes. Add seasoned shrimp to the skillet and cook until pink, about 4 minutes. Add cream, Worcestershire and Crystal hot sauces to pan and reduce over medium heat for 2 minutes. Add 1/4 to 1/2 cup bread crumbs to the mixture to tighten, stirring to combine well, and cook for 1 minute. Remove mixture from the heat and allow to cool. Gently fold in the cheese and combine thoroughly. Divide cooled shrimp mixture into 8 equal portions, then fashion each into individual logs about 1-inch in diameter and 4-inches in length (approximately 3 1/2 ounces each). Preheat oven to 425 degrees. Spread phyllo sheets on a clean work surface with long side closest to you, like a book. With a pastry brush, spread melted butter on right half of top sheet, then sprinkle with 1 teaspoon bread crumbs and fold left side over right side as though closing a book. Butter top of folded phyllo sheet. Place one formed shrimp log at bottom of phyllo sheet and carefully fold 1-inch edge of left side over the filling, then 1-inch edge of right side over the filling. Starting at the bottom, fold the phyllo over the shrimp filling and roll up to form a cylinder, like an eggroll, buttering the bottom 1/2-inch of phyllo with butter to seal. Butter the top of the phyllo roll and place on a baking sheet lined with parchment paper. Repeat with remaining phyllo sheets and rock shrimp filling. Place phyllo bundles in refrigerator for 10 minutes prior to cooking. Bake phyllo strudels in oven until golden brown, about 12 to 15 minutes. Serve warm. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup SMOKEY TOMATO-BUTTER SAUCE: 1 pound Roma tomatoes, cored and halved 1/2 cup olive oil Salt Freshly ground black pepper 1 tablespoon butter 1 onion, finely chopped 1 rib celery, finely chopped 1 cup chicken stock 1 tablespoon tomato paste 1/2 pound cold unsalted butter White pepper, to taste Few drops balsamic vinegar, or to taste Hot sauce, your choice, to taste In a mixing bowl, toss the tomatoes with the olive oil and season with salt and pepper. Place tomatoes on a smoker rack and smoke with hickory chips for 15 minutes. In a saucepan over medium-high heat melt butter, add chopped onion and celery and cook until softened, about 4 minutes. Add smoked tomatoes and any accumulated juices, chicken stock, and tomato paste and bring to a boil. Reduce heat and simmer for 20 minutes. Using a hand-held blender, puree until smooth. Strain through a coarse strainer and continue to cook until thickened, about 5 more minutes. Whisk in cold butter, season to taste with salt, white pepper, a few drops of balsamic vinegar and your hot sauce of choice. Serve immediately or keep warm in a bain marie until needed. 3). Shrimp Salad Sandwich Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Sandwiches 1 pound cooked shrimp, peeled and de-veined 3 hard-boiled eggs, finely chopped 3 celery stalks, minced 1/2 cup mayonnaise Dash onion salt Salt and pepper Seasoning salt Celery salt 8 slices your choice bread, toasted Lettuce and tomato slices, optional Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired. 4). Shrimp and Corn Bisque Recipe courtesy Emeril Lagasse, 2000 Show: Emeril Live Episode: Emeril's Ultimate Buffet 3 pounds large shrimp, head on 2 tablespoons olive oil Salt Freshly ground white pepper 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 cup brandy 1/4 cup tomato paste 3 crushed garlic cloves 2 bay leaves 4 sprigs fresh tarragon 4 sprigs fresh thyme 6 black peppercorns Water, to cover (about 1 gallon) 4 ounces butter 4 ounces flour 1 cup chopped onion Salt and pepper 2 cups sweet corn kernels 1 cup heavy cream 2 tablespoons chopped fresh tarragon, for garnish Splash brandy, for garnish Peel the shrimp, reserving the shells. Reserve the shrimp. In a large stock pot, over medium high, heat the oil. Add the shrimp shells. Season with salt and pepper. Saute for 4 minutes. Add the mirepoix. Season with salt and pepper. Saute for 4 to 6 minutes, or until tender. Carefully add the brandy. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes. Strain. In a stock pot over medium heat. Add the butter and flour to make a roux and cook for 3 minutes. Add the onion and cook for 3 minutes, until soft. Season with salt and pepper. Add the corn and saute for 3 more minutes. Whisk in the strained liquid and bring up to a boil. Reduce the heat and simmer for 20 minutes. Season the shrimp salt and pepper. Add to the liquid and cook for 8 minutes. Whisk in the cream. To serve, ladle the soup into each bowl. Garnish with tarragon and a splash of brandy.