There are two ways to peel and devein shrimp. You can use sharp kitchen shears, or as I prefer, a sharp knife. Sometimes you want to leave the shell on when cooking, as this keeps the flesh of the shrimp moist and tender. However, whether you preserve the shell or peel the shell, the basic technique is to cut the shell along the back.
Rinse, peel and devein shrimp
Time needed: 15 minutes
How to peel and devein shrimp.
- Before you begin, make sure your knife or shears are razor sharp.
- Rinse the shrimp in a colander.
- Chop off the head where it meets the tail.
- Then cut along the back of the shell, and remove the vein.
- To peel the shrimp, grasp the shell by the legs and tail, and pull it off.
- Set the shrimp aside in a colander. Rinse the cleaned under cold water and drain.
Save the shells and heads for soup stock
If you like to make your own shrimp or seafood stock, save the heads and shells. I put them in a zipper lock freezer bag and freeze them until I am ready to make a stock.
There are many recipes for seafood soup stock, depending on the cuisine. At their most basic, shrimp-based stocks need about 8 cups of shrimp heads and shells (uncooked), celery stalks, onion, bay leaves, peppercorns, parsley, and some lemon. Some recipes add other spices (tarragon, thyme, and oregano in Cajun stocks; parsnips and Chablis in New England stocks). These ingredients are simmered in several quarts of water for about 30 to 40 minutes, and then strained to remove the solids.
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