You've fed your neps shrimp? One problem I would find is the salt contents in the shrimp? I think just removing the shell solves the "nutrient vs. shell" problem. But I personally would definitely stay away from shrimp. I would suggest dried crickets or bloodworms from pet stores. moisting them before dropping them in the urns. I know someone will recommend foliar feed. In my case I let my plants do the feeding themselves. If they get a few or too many, either way, they get what they need naturally.

Thanks everyone... after posting here, I went to Wal-mart (right across the street and open 24 hrs, thank goodness) and got some Benadryl. I also checked their price on scallops (just for "fun") and realized that Publix raped me on that price... Wal-mart 3 difference sized scallops and none of the bags were over 10 dollars! Of course these were probably from China... the Publix ones were from Canada. Of course I won't ever worry about that again... I can't eat those things anymore! It's no fun to itch all over at the same time, but at least the reaction wasn't more severe. Rob333, don't feel bad. Who knew this was going to happen? The only other thing I'm allergic to is salmon, which is OK since I don't love it. Guess it's crab cakes and shrimp for me from now on! Thanks for your concern everyone. I'm OK this morning (or afternoon), and finally got to sleep. Last night when it happened, I took a hot bath with oatmeal because I didn't know what was going on. I was so confused and I thought that would help the itching. I thought I got something on my skin or something! I promise I will not start a thread asking for scallop recipes! I still have half the bag left that I've got to throw away or give to someone... I even vacuum sealed the extra so they wouldn't get freezer burn!

I made a dish using humongous (lol) sea scallops a couple of weeks ago. This was delicious: SCALLOPS WITH SMOKED PAPRIKA WITH ORANGE COUSCOUS Yield: 4 servings For couscous: 4 t. olive oil 1/4 t. saffron threads, crushed 1 1/2 cups instant couscous (I used whole wheat couscous) 1/2 t. kosher salt 2 T. unsalted butter, diced 2 t. grated orange zest For scallops: 1 1/2 t. smoked paprika 1 1/2 t. ground cumin 3/4 t. coarsely ground black pepper 1/8 t. ground red (cayenne) pepper 12 extra-large sea scallops (1 1/4- 1 1/2 lb), side muscles removed Olive oil Kosher salt 1 T. chopped flat-leaf parsley 4 orange wedges To prepare couscous: In a medium saucepan with a lid, bring 2 cups of water, olive oil and saffron to a boil. Remove from heat; stir in couscous, salt, butter and orange zest. Cover and let stand at least 5 minutes or longer while you prepare the scallops. Fluff couscous with a fork before serving. To prepare scallops: Stir together paprika, cumin, black pepper and red pepper in a small bowl. Spread the spice mixture on a dinner plate. Pat scallops dry, then roll each one on all sides in the spice mixture. Coat the bottom of a large, heavy skillet with a thin layer of olive oil; place over medium-high heat. When it's hot, add enough scallops to fit comfortably in a single layer. Saute until cooked through, about 2 to 3 minutes per side. Remove and continue, adding oil if needed, until all scallops are cooked. Season scallops with salt to taste. To serve: Spoon a mound of couscous on each of 4 dinner plates; top each serving with 3 scallops. Garnish each serving with a sprinkle of parsley and an orange wedge. Squeeze the orange wedge over the scallops before eating. Source: St. Louis Post Dispatch Lori

What is your favorite cooking method?. I usually sear in a cast iron however i'm serving. And usually just one side. Rest on top a chowder, or a simple reduced mignonette a-la beure blanc. Whisk in a dollop of cream. A bit of paprika. I suppose that would be a puddle of bisque as a sauce to sit on. I did, for a couple years, put a diver scallop in the middle of my crab cakes. Not hiding it...exposed on at least one side to get part of the sear and so it would not be a texture surprise...that was good. DH vetoed that...make crab cake, sear scallop, side-by-side, not together, lol. The simplest the better. When i have an abundance every summer when the divers are out...usually just a dozen have permits and only go out a couple times off our dock, i get fresh raw shucked...and always invite them in for coffee, tea, a snack, and a warm place to dry off, (wink). A hearty bunch full of stories. We sear a dozen immediately and, traditionally, they give us a bag.