If you're willing to do it yourself, peeling and deveining shrimp can save you some money.Remove the head first, then the legs and the shell.Shrimp with the help of a knife.Learn how to peel and devein shrimp to make a delicious seafood dish.
Step 1: Should the shrimp be peeled before or after cooking?
Many cooks maintain that keeping the shell on the shrimp enhances the flavor since it keeps juices in and is packed with flavor.It's easier to eat the finished dish if you peel the shrimp before cooking.If you don't want to cook it with the legs and vein, you can use a pair of kitchen scissors to cut the shell along its back.You can peel off the shell of the shrimp when it's done cooking.
Step 2: Pull off the top of the head.
Shrimp can come with the head still attached.That is the first thing you should do.If you want, you can chop it off.
Step 3: Pull the legs off.
Pull them off in clumps by grasping them between your fingers.They should be able to leave the body.
Step 4: Pull the shell off.
Start at the head end.Pull it away from the body.
Step 5: Leave the tail on or off, it's up to you.
Some cooks like the way the tails look in the dish, while others prefer to remove them.
Step 6: The shells need to be saved.
When you want to make shrimp stock, put them in a bag and freeze them.It's a great base for seafood soups.
Step 7: A paring knife can be used to make a slit in the shrimp.
Cut in about 4 inch.The flesh will show a black or white "vein" just beneath the surface.The shrimp's stomach and colon are in this picture.
Step 8: Lift the vein by using the end of the knife.
Lift it with your fingers.
Step 9: Place your fingers on the vein to pull it out.
You don't want to end up with a lot of vein pieces if you pull it out in one piece.The flesh may be getting in the way.You should discard the vein after you've pulled it out.
Step 10: You can check the shrimp's belly.
There is a second vein on the belly of some shrimp.To make a second slit along the belly, use the knife.Use the knife and fingers to remove the vein.
Step 11: You should rinse the shrimp.
Don't leave bits behind in the vein, it can be sticky.
Step 12: You should keep the shrimp cold until you cook them.
Shrimp need to be kept cold.Put it in the fridge or ice water.
Step 13: Look for the beginning of the vein.
Take a headless shrimp and look at the end where the head used to be attached just below the shell on the top side.
Step 14: Put one of the tines directly on the dark spot or vein by taking a two tined cooking fork.
Step 15: Firmly hold the shrimp and push the tine into the vein cavity.
The tine goes down the shrimp's spine.The pressure will split the spine and roll the shell back at the same time, peeling the shrimp and deveining it all at once.A two tined cooking fork is the same as the shrimp deveining tool you can buy at seafood markets.Running cold water over the shrimp helps the vein come out and moves the process along more quickly.