Peeling Shrimp For Making Haitian Gumbo

Video Transcript

"Hi, this is David from the Big Easy Catering Company in Santa Barbara, California for expertvillage.com. Today we are making a gumbo a Caribbean base and this one is going to be using seafood, I'm going to be using shrimp in this. You can also add fish, this is a very versatile dish what ever you got. You can use halibut or red fish or any type of sole that type of thing goes very well with this, it soaks up that flavor. Now here I'm going to show you, these are gulf shrimp. Very, very small and so in this you don't have to de-vein these, you just got the mud vein on the back. If you did want to you just get a knife and go along the back here and just pull the vein right out. So in this case you don't have to. This are beautiful little shrimps. So you just pull the tail here after you got that and the shell comes right off. You want to reserve the shells as well because we are going to be making a stock a little bit later. So you just continue to peel your shrimp and then I like to pull it from the back side down and than grab the tail and just pull this off. "