shrimp for fine dining chowder

forgot to mention they will be headless shrimp we will peel and prepare i was thinking to leave tails on also

>tail on shrimp in soup
ok

>>8347513
so no tail then? there will be a small rice mold in the middle of the small soup i was going to place the 2 shrimp on top of rice mold or beside. i figured it would look nicer. what do you suggest?

>>8347518
Does the chowder already have shrimp in it?

>>8347530
no it only has brunoise cut potatos, onion, corn kernels. the stock is made from the shells of the shrimp. the only actual shrimp will be the 2 im trying to figure out how to cook. maybe grill them?

File: salt-and-pepper-shrimp-1[1].jpg (94KB, 600x428px) Image search: [Google]

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>>8347549
I love slow cooked shrimp in chowder myself. I was visualizing them left with their shells completely on and toasted with some HOT rub. It would be pretty and add some more complexity to the flavor like "How much of this hot stuff will I stir into my soup, or let stay on the shrimp or just dump with the shell?"

>>8347502
Id say sear them heavily on one side to get a bit of texture and a nice color. Then sit it on top of the rice, seared side up.

File: this.jpg (52KB, 680x510px) Image search: [Google]

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i think ive come to the conclusion im going to marinate and grill them then try to position them like this on top of the rice mold.