How To Clean And Devein Raw Shrimp

Sure you can buy your shrimp cleaned, deveined and prepped, but it'll cost you. Here's how to prep your seafood the right way.

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We've got our favorite shrimp recipes, and we're sure you do, too. But have you noticed, with the rare exception (for example, this recipe for Stuffed Butterflied Shrimp), they all call for shrimp that's already been peeled and deveined? That means you'll either have to learn how to clean shrimp yourself, or you'll have to buy it that way.

The problem with pre-prepped shrimp is that it can be not only more expensive but also not as flavorful (those shrimp shells hold the flavor and tenderness in). How to avoid that problem? Try a little "shrimp DIY." We explain how:

Tip 1: Fresh vs. frozen

It may seem counter-intuitive, but trust us: unless you're certain that the "fresh" shrimp at your market has never been frozen, then frozen shrimp is a better, safer and tastier option. If you have access to fresh shrimp that you're totally sure has never been thawed, be sure to cook it the same day you bring it home.

Tip 2: Rinse the shrimp and have a look-see (and a whiff)

When you're ready to prep your shrimp, rinse them under cool water. If they're frozen, let the cool water run over the shrimp until thawed (it will take just a few minutes). Now take a look. Your shrimp should be translucent and shiny (but not slimy!), with no detectable odor. Discard any that don't seem "right."

Tip 3: Remove the shell

If the head is on, hold the body firmly with one hand, and pinch and twist the head with your other hand's index finger and thumb. You can save the heads (along with the legs and the rest of the shell) to make seafood stock. To remove the legs, hold the arc of the shrimp in one hand, and grasp the legs in the fingertips of your other hand and pull them free. To remove the shell, start where you removed the legs, peeling the shell back along the sides of the shrimp. Alternately, you can start where the head was, pulling the shell off down the back ridge of the shrimp.

Tip 4: How to devein

You'll notice the vein as a dark ridge along the back of the shrimp. It's the shrimp's intestinal tract, and it's actually edible, but most recipes call for deveined shrimp, and the larger the shrimp (think jumbo shrimp and prawns like those used in this recipe for Grilled Jumbo Shrimp), the more it can interfere with the taste (imparting its own briny, sometimes gritty flavor).

So, to devein—using a paring knife, cut into the shrimp along the ridge, just deep enough to tease the vein out with the tip of your knife. At that point, grab the vein with your fingers, and pull it back toward the tail of the shrimp. It should come off easily.

Tip 5: Rinse your peeled, deveined shrimp in cold water and get cooking!

Here's a wonderful recipe for Spanish-Style Paella that includes shrimp, and a fabulous ceviche-style recipe for Lime-Marinated Shrimp Salad. Eat up!

Try our top 10 shrimp recipes.

Lemony Shrimp & Snow Pea Pasta

This pretty pasta is a family favorite —the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. —Jennifer Fisher, Austin, Texas

Sheet-Pan Chipotle-Lime Shrimp Bake

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia

Shrimp Avocado Salad

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan

Shrimp Corn Cakes with Soy Mayo

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois

Lime-Rosemary Shrimp Skewers

I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California

Zesty Marinated Shrimp

These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. —Mary Jane Guest, Alamosa, Colorado

Shrimp Po'Boys with Pineapple Slaw

This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia

Fajita-Style Shrimp and Grits

I combined two of my favorite dishes—fajitas and shrimp with cheesy grits—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois

Tequila Lime Shrimp Zoodles

This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

Lemony Shrimp & Tomatoes

I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida

How To Clean And Devein Raw Shrimp

Source: https://www.tasteofhome.com/article/how-to-clean-shrimp/

Posted by: dawdide1988.blogspot.com

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