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(Chron)   Giant shrimp invade Gulf of Mexico and OMG KILL IT WITH FIRE (w/pic)   (chron.com) divider line 157
    More: Scary, Gulf of Mexico, gulf, shrimps  
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34693 clicks; posted to Main » on 25 Dec 2011 at 9:39 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2011-12-25 10:10:56 PM
WTF is it with invasive Asian species? First kudzu, then asian tiger mosquitoes, now this thing? Can we just nuke Asia from orbit to be sure?

At least this one's tasty.
 
2011-12-25 10:12:58 PM
Hey, they're edible. It's like a mini-lobster...instead of melted butter, dip that in cocktail sauce...yummy.
 
2011-12-25 10:13:06 PM
I was assured that the BP oil spill had killed all life in the Gulf
 
rpm
2011-12-25 10:13:42 PM
fookin prawns
 
2011-12-25 10:14:50 PM
What do you think shrimp look like before they've had their heads removed and been peeled and chopped? I mean, that's just... a giant shrimp. Which, to me, looks like the first step of DELICIOUS.
 
2011-12-25 10:15:00 PM
1.bp.blogspot.com
 
2011-12-25 10:16:11 PM

BrieBelle00: Come on... how farking big does a shrimp have to get before we can just reclass it as a lobster.


Caribbean Lobsters are already larger than that, and are related to shrimp and crayfish.

www.noproblemmon.com
 
2011-12-25 10:17:52 PM

BrieBelle00: Come on... how farking big does a shrimp have to get before we can just reclass it as a lobster.


When their gill structure changes and they start carrying their eggs around instead of just oozing them wherever they feel like it.
 
2011-12-25 10:19:07 PM

AverageAmericanGuy: We're going to need a bigger butter barbie.


Also, need cocktail sauce in 5-gallon buckets.
 
2011-12-25 10:20:48 PM
I will call him Claus....Claus Barbie.
 
2011-12-25 10:21:02 PM

Deman: BrieBelle00: Come on... how farking big does a shrimp have to get before we can just reclass it as a lobster.

When their gill structure changes and they start carrying their eggs around instead of just oozing them wherever they feel like it.


So when they stop being dudes and become chicks?
 
2011-12-25 10:23:29 PM
I've got a bucket of bordelaise, and I'm not afraid to use it!
 
2011-12-25 10:23:33 PM
Plate of shrimp
 
2011-12-25 10:23:39 PM
I, for one, welcome our new crustacean dinners.
 
2011-12-25 10:25:41 PM
Reminds me of the worst job I ever had.

Youtube audio only link, 3 1/2 min. (new window) NSFW
 
2011-12-25 10:26:48 PM
Batter that sucker up and fry it.
 
2011-12-25 10:28:48 PM

BrieBelle00: Come on... how farking big does a shrimp have to get before we can just reclass it as a lobster.


Biological differences. Lobsters have different claws and slightly different internal organs. Most shrimp lack the powerful cutting claws of lobsters. Also significantly different tastes. You need whole different sets of herbs and seasonings to properly cook each. Only thing they have in common in the kitchen is butter.
 
2011-12-25 10:32:01 PM

Learned Louisianian: BrieBelle00: Come on... how farking big does a shrimp have to get before we can just reclass it as a lobster.

Biological differences. Lobsters have different claws and slightly different internal organs. Most shrimp lack the powerful cutting claws of lobsters. Also significantly different tastes. You need whole different sets of herbs and seasonings to properly cook each. Only thing they have in common in the kitchen is butter.


racist
 
2011-12-25 10:35:34 PM
This is all I needed to read from the article

It's also tasty,
 
2011-12-25 10:39:07 PM
No jokes yet involving "jumbo shrimp"?
 
2011-12-25 10:40:03 PM

Learned Louisianian:
Biological differences. Lobsters have different claws and slightly different internal organs. Most shrimp lack the powerful cutting claws of lobsters. Also significantly different tastes. You need whole different sets of herbs and seasonings to properly cook each. Only thing they have in common in the kitchen is butter.


Grill or griddle it with a little salt, pepper and oil or butter and toss it into a tortilla with a smear of refried beans, some pico de gallo, a couple slices of avocado, a drizzle of crema fresca, habanero and tomatillo salsa and a squeeze of lime and any kind of crustacean is delicious.
 
2011-12-25 10:40:46 PM
Mb we should spray them with corexit. Thatll fix the problem.
 
2011-12-25 10:41:00 PM
Who the f*ck eats live Shrimp?

The solution to these big f*ckers is to add them to high end restaurant menus.
 
2011-12-25 10:41:46 PM

jingks: FTA: Some speculate that the Gulf invasion began with an accidental release of farmed prawns in South Carolina in 1988. Another theory: The prawns may have escaped from flooded industrial shrimp ponds in the Caribbean Sea during recent hurricanes.

Why isn't "because ballast tanks" the standard answer for exotic marine species? It seems like the easiest explanation, doesn't it?


Some speculate.... Or maybe it just migrated like every other farking species has at some point. He'll, a manatee ended up behind my house in Memphis after Katrina, I have no doubt a lost Asian prawn could somehow make it to the US, either by storm, currents or being carried by a swallow.
 
2011-12-25 10:43:03 PM

I Have The Touch of a Shocked Monkey: In other news, Red Lobster meal prices have gone down by 25%.


/ However Red Lobster has been over rated by 50%.
 
2011-12-25 10:43:35 PM

Bloody William: Deman: BrieBelle00: Come on... how farking big does a shrimp have to get before we can just reclass it as a lobster.

When their gill structure changes and they start carrying their eggs around instead of just oozing them wherever they feel like it.

So when they stop being dudes and become chicks?


Ba dum tisssh!
 
2011-12-25 10:44:29 PM
Quick, to the Batter mobile.
 
2011-12-25 10:45:56 PM

AgamousChild: Who the f*ck eats live Shrimp?

The solution to these big f*ckers is to add them to high end restaurant menus.


I used to have some neighbors from Brazil, and they said it wasn't uncommon for fisherman to take shrimp right out of the ocean and rip off the heads to suck out the brains and juices right out of the nets.
 
2011-12-25 10:50:40 PM

CruJones: jingks: FTA: Some speculate that the Gulf invasion began with an accidental release of farmed prawns in South Carolina in 1988. Another theory: The prawns may have escaped from flooded industrial shrimp ponds in the Caribbean Sea during recent hurricanes.

Why isn't "because ballast tanks" the standard answer for exotic marine species? It seems like the easiest explanation, doesn't it?

Some speculate.... Or maybe it just migrated like every other farking species has at some point. He'll, a manatee ended up behind my house in Memphis after Katrina, I have no doubt a lost Asian prawn could somehow make it to the US, either by storm, currents or being carried by a swallow.


Most eye-catching thing in this thread so far. Elaborate?
 
2011-12-25 10:51:46 PM

RexTalionis: I'd eat it, if it weren't for the stupid gout.


You don't need to eat their legs, silly.
 
2011-12-25 10:52:26 PM
Big shrimp, little shrimp, cook 'em up and they are both tasty. But I Like the little shrimp--sweet and nice, and I don't want no big shrimp species to make the little ones gone forever, no matter how good the big fellows taste. I do believe some sort of monitoring is necessary.

Whatever the cause--BP, or some Bahamian escape, or someone who thought it would be good to dump these big guys into the gulf to start a new market--the shrimp's presence is disruptive to the normal ecosystem.

But then, I think "things change." Our "normal ecosystem" has changed so much over the years I wonder what it really is anymore! I just hope whatever happens can sustain the shrimping business in the gulf. Those folks need a lot of help. And I really love shrimp!
 
2011-12-25 10:52:28 PM
I really don't see what the problem is. These critters are edible, and if they breed like rabbits, then to the shrimp farmers, that's
3.bp.blogspot.com
 
2011-12-25 10:53:07 PM

AgamousChild: Who the f*ck eats live Shrimp?

The solution to these big f*ckers is to add them to high end restaurant menus.


I have eaten shrimp that big from the Gulf for years (at least since the mid-90's). They were/are in most restaurants and street vendors in Mississippi at least. Maybe it's not the same kind though.

They don't taste that great to me, they taste a lot like lobster and I don't care for lobster either.
 
2011-12-25 10:53:43 PM

buckler: I will happily kill it with fire, shell it, douse it with butter, lemon and cocktail sauce, and have a lovely dinner, thanks.


THIS. This, este, etc. :D

(Hell, if this is a invasive species problem, I'll happily agree to do my part in keeping the populations down of the invasive in question. Looks to me like a prawn or langostino, and yummybugs is yummybugs :9)
 
2011-12-25 10:57:14 PM

Readysteadystop: Most eye-catching thing in this thread so far. Elaborate?


He had a few too many beers, she was overly flirtatious. Not much more to the story than that.
 
2011-12-25 11:00:59 PM
Firing up the grill now to assist in this "disaster"

disaster being I don't have any to eat
 
2011-12-25 11:02:42 PM

justbob2000: OMG !!! GRILL IT WITH FIRE!


Thread over in three posts, why the fark are the rest of you wasting your time posting?
 
2011-12-25 11:04:35 PM

Great Porn Dragon: buckler: I will happily kill it with fire, shell it, douse it with butter, lemon and cocktail sauce, and have a lovely dinner, thanks.

THIS. This, este, etc. :D

(Hell, if this is a invasive species problem, I'll happily agree to do my part in keeping the populations down of the invasive in question. Looks to me like a prawn or langostino, and yummybugs is yummybugs :9)


No kidding. This seems to be one time when dealing with invasive species is an opportunity, not a chore.
 
2011-12-25 11:05:30 PM

gweilo8888: justbob2000: OMG !!! GRILL IT WITH FIRE!

Thread over in three posts, why the fark are the rest of you wasting your time posting?


Hoping for good recipies?
 
2011-12-25 11:06:55 PM

justbob2000: OMG !!! GRILL IT WITH FIRE!


And Old Bay
 
2011-12-25 11:13:12 PM
bwilson27

http://repoman.jpeg/

1 internet for you.
 
2011-12-25 11:13:34 PM

CruJones: jingks: FTA: Some speculate that the Gulf invasion began with an accidental release of farmed prawns in South Carolina in 1988. Another theory: The prawns may have escaped from flooded industrial shrimp ponds in the Caribbean Sea during recent hurricanes.

Why isn't "because ballast tanks" the standard answer for exotic marine species? It seems like the easiest explanation, doesn't it?

Some speculate.... Or maybe it just migrated like every other farking species has at some point. He'll, a manatee ended up behind my house in Memphis after Katrina, I have no doubt a lost Asian prawn could somehow make it to the US, either by storm, currents or being carried by a swallow.


European or african?
http://sorry...bored/
 
2011-12-25 11:14:02 PM

buckler: Great Porn Dragon: buckler: I will happily kill it with fire, shell it, douse it with butter, lemon and cocktail sauce, and have a lovely dinner, thanks.

THIS. This, este, etc. :D

(Hell, if this is a invasive species problem, I'll happily agree to do my part in keeping the populations down of the invasive in question. Looks to me like a prawn or langostino, and yummybugs is yummybugs :9)

No kidding. This seems to be one time when dealing with invasive species is an opportunity, not a chore.


The problem comes when the potential economic benefit of keeping around an invasive species drowns out the calls for conservation of the ecosystem. See King Crab in the Barents Sea (new window).
 
2011-12-25 11:18:33 PM
FTA:In all, shrimpers have found three tiger prawns in Aransas Bay, one in Sabine Lake near the Louisiana border and one in Gulf waters about 70 miles from Freeport

If my elementary math skills serve me, I come up with five shrimp, hardly enough for a decent shrimp cocktail.
 
2011-12-25 11:20:29 PM
This is a problem which is easy to surmount with 32 fl. oz. of tomatoey, horseradishy goodness.

www.ggfoods.com
 
2011-12-25 11:22:07 PM

TuteTibiImperes: buckler: Great Porn Dragon: buckler: I will happily kill it with fire, shell it, douse it with butter, lemon and cocktail sauce, and have a lovely dinner, thanks.

THIS. This, este, etc. :D

(Hell, if this is a invasive species problem, I'll happily agree to do my part in keeping the populations down of the invasive in question. Looks to me like a prawn or langostino, and yummybugs is yummybugs :9)

No kidding. This seems to be one time when dealing with invasive species is an opportunity, not a chore.

The problem comes when the potential economic benefit of keeping around an invasive species drowns out the calls for conservation of the ecosystem. See King Crab in the Barents Sea (new window).


Oh, I understand. I was being facetious, but it seems if more of these sumbiatches turn up in shrimp nets, we should toss'em in a separate hold and harvest and eat them as fast as possible along with the regular catch. I'm no expert, but I can't think of a better way to deal with them than to harvest them to extinction in our waters as fast as possible.
 
2011-12-25 11:22:15 PM
Steamed, shocked in lemon ice water, served with ground horseradish and heinz.
Slice o' lemon.
Wha's the dig beal?
 
2011-12-25 11:22:50 PM
Good Lord. 3 or 4 of those in a hot skillet, a stick of butter, and a handful of Montreal Steak Sauce seasoning and I would have a foodgasm.
 
2011-12-25 11:26:11 PM
img4.imageshack.us
 
2011-12-25 11:26:57 PM

TuteTibiImperes: The problem comes when the potential economic benefit of keeping around an invasive species drowns out the calls for conservation of the ecosystem. See King Crab in the Barents Sea (new window).


THIS explain why Norway is out of butter!@!!
 
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