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One of my favorite things to eat in the world is shrimp and luckily Thailand is one of the top countries in the world in terms of producing shrimp. One day I decided to purchase a kilo of the Thai jumbo shrimp and bring them back home to roast them (กุ้งเผา).
Part of the reason why shrimp in Thailand have such large heads is because many local Thais consider the head to be the prized part of the creature. After all of them were finished being grilled, I decided to see for myself what the jumbo shrimp head juices were all about. The first step when eating goong pao (กุ้งเผา) is to first peel off the outer shell of the head. If you do this correctly, it will leave all the juices, meat, and brains from the head in tact. Then you just sort of suck it all down, half chewing while half biting. The brains of Thai shrimp are extremely butter and taste creamy, sweet, and a bit shrimpy.
After devouring the head of the shrimp it's then time to proceed to the body, which first needs to be shelled. The actual meat of it wasn't too big but still it was meaty and beautiful looking. I first dunked the shrimp into the spicy Thai seafood sauce before taking a bite. I can say way certainty that it was one of the best single bites of shrimp that I've ever tasted. Not only was it meaty, it was succulently rich, perfectly cooked, and packed with flavor. I'm a big fan of jumbo shrimp in Thailand and one of the best ways is to just enjoy them is to simply roast them (กุ้งเผา) over coals and serve them with chili sauce!
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