How to Peel and Devein Raw Shrimp
Shrimp are nutritious and versatile and can be used in appetizers, salads or main dishes. Many recipes call for peeling and deveining the shrimp prior to cooking. The vein is actually the digestive tract of the shrimp and is edible. Veins may not be particularly noticeable in smaller sized shrimp so many cooks leave them intact. However, in larger shrimp the vein is evident and many cooks prefer to remove the gritty tract. Follow these simple steps for prepping shrimp for your next seafood dish. Does this Spark an idea?
Instructions
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Remove the shell from the shrimp by pulling the legs off the bottom. This will loosen the shell on the body so it can be pulled free. If your dish calls for the tail to be removed, grasp the shrimp in one hand near the middle. Firmly tug on the tail with the other hand and the tail fins will pull free.
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Hold the shrimp between your thumb and fingers with the outer curve facing upward. Cut a 1/8-inch deep slit along the outer curve of the shrimp using the paring knife. This will expose the black, digestive tract.
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Remove the vein using the tip of the paring knife or your fingers. The vein may come out in one piece or tear apart. Rinse the shrimp under cold water to fully remove the dirt.
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Tips & Warnings
Deveining tools are specifically designed to cut and pull the vein out of shrimp. They are available from kitchen stores in a variety of styles. If a recipe calls for cooking the shrimp in the shell, cut an incision through the shell and devein with the shell on.
References
Resources
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