Shrimp Made Simple
Although shrimp are tiny, they can seem intimidating. Unpeeling and removing the “veins” from an entire bag looks like a lot of work, or maybe it’s a mess you don’t want to deal with when you’re rushing to get dinner on the table. Fear not, for we’ve put together the steps below so you can quickly prepare your crustaceans no matter the occasion. Before you get cracking, take a moment to learn more about everyone’s favorite diminutive swimmers.
Do You Really Need to Devein Shrimp?
The term deveining is a misconception. That dark line you see isn’t a vein at all. It’s the digestive tract. It sounds gross, but it isn’t a cause for concern if eaten. As long as your shrimp is thoroughly cooked, you shouldn’t have to worry about it.
Big Potential Health Benefits
Despite their size, shrimp are packed with omega-3 fatty acids. Plus, they’re high in calcium and protein, meaning they’re not just good, they can be good for you, too.
A Shrimp-Sized Guide to Peeling and Deveining
Step 1. Slide your thumb under the shell from the bottom and pull the shell off in one piece. Chef Tip: save those shells to make a flavor-packed stock.
Step 2. Slide a paring knife along the dark vein on the shrimp's back, making a shallow cut. Pull at the vein with the tip of the knife, starting at the top, remove with your fingers and wipe it off on a paper towel. You can also rinse it out under cold running water.
Step 3. If your prepping for a handheld appetizer keep the tail on. For all other dishes, go ahead and pinch the tail and pull it off.
Now that you know how to peel and devein like a pro, try these recipes. They'll be ready to enjoy in less than half an hour.
