Wild Texas Shrimp report

Frozen, shell on, white, 18 count. Labeled as -wild caught. Double bagged from the processer.
Unfortunately, as soon as I started cleaning them the dreaded iodine
odor arose. It was not as intense as most other shrimp available around here but definite. I decided to do an escabeche style marinating the poached shrimp in onion/evoo/garlic/vinegar/bay/peppercorn to try and mask the iodine. Unfortunately I could still taste it. As far as I know, nothing gets rid of that aroma and flavor.
I will try them once more. The store has a batch of peeled and deveined but if these aren't any better I'm giving up on shrimp forever.

Christina,

Try soaking in milk. I use this technique for shark filets with the ammonia & iodine aromas. Even fresh blacktip can have this quality. I can't say if it works for shrimp, since we get it so fresh...but it might.

Richard

Thanks Richard. I will try the milk soak if the next batch is iodinated.