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Hello, welcome! Take a look inside kaa. Here's what I have for you today:
An embarrassing moment.
A late lesson.
A great discovery.
First time at a seafood restaurant in Bangkok with some Thai guys.
Big pile of shrimp comes out. Head-on.
I did what I'd always done—twisted off the heads, pushed them to the side of my plate, ate the tail meat.
Within seconds, three guys were reaching across the table fighting over MY discarded shrimp heads.
I'm sitting there like… what?
Turns out that orange gooey stuff inside the head? That's "shrimp butter." The scientific name is hepatopancreas. Biologically, this yellow-orange gland acts as a unified midgut organ, performing the metabolic and digestive functions divided between the liver and pancreas in mammals.
That’s inside:
Omega-3 Fatty Acids: Critical for cardiovascular and cognitive health.
Calcium and Collagen: Sourced from the head and connective tissues, supporting bone density and skin elasticity.
Astaxanthin: Provides high-potency antioxidant protection.
And to Thais, it's the BEST part. The actual prize. They literally call it the "soul" of the dish.
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They couldn't believe I was throwing it away.
So one of them grabbed a head, showed me how to put it to my lips and suck the liquid straight into my mouth.
Moment of truth.
And honestly?
It was incredible. Rich, creamy, umami bomb. Nothing like the tail meat at all.
I'd been eating shrimp wrong my entire life.
📚 Check Out My New Ebook:
Here's what hit me:
The best parts of Thailand are often the things tourists throw away—literally and figuratively. The weird-looking stuff. The places without English menus. The things that seem "gross" until someone who actually knows shows you how it's done.
Don’t just rely on the Guide Michelin or – worse – TripAdvisor rankings. Have you heard of Shell Shuan Shim?
Chokdee!
- Tim
*P.S. I’ve put everything I know about this beautiful country into Thailand Trip OS: 1000+ Tips, 50+ Guides, 40+ Maps, 20 Itineraries, 14 AI tools. Get it for $5/month or keep it forever for $47.