Deveining Shrimp

October 14, 2013 | By | Comments (0)

Deveining the shrimp is a personal choice rather than a necessity. The black sand vein line that runs down the back of shrimp is its intestinal tract. In small shrimp it’s not really noticeable, but in large shrimp the vein is unappealing and can add a gritty, muddy taste. There’s no harm in eating shrimp that aren’t deveined, but if you prefer to remove it, you can use a special deveining tool or a knife. Slit the shrimp lengthwise down its back, and pull away the vein with the tip of the knife.

If a recipe calls for shrimp and you want to start with unpeeled fresh shrimp, you’ll need 2 pounds in order to end up with 1 1/2 pounds of peeled shrimp.

deveiningshrimpKSTry this Kitchen Shortcut with Shrimp and Caper Salad.

COMMENTS

Leave a Comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s