TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic butter.

SOLUTION: Should I peel and devein whole shrimps?

PROBLEM: Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, there were some "cheese crumbs" that no amount of heat could dissolve, thus robbing me of a velvety textured Alfredo.I have successfully made Alfredo with ricotta cheese before. Is there any reason as to why the ricotta did not completely melt? The ricotta package was only opened a few days, so it couldn't have gone bad.

SOLUTION: Why did my ricotta cheese did not completely melt in the Alfredo?

PROBLEM: Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion.Could someone clear this up for me? Is Escallion the same as scallions (green onions)? And can Escallion be replaced by onion in a recipe?

SOLUTION:
Can Escallion be replaced by onion?