The Washington PostThere are a few options when it comes to peeling and deveining before cooking.
1) Not deveined or peeled at all. The “vein” is the shrimp’s digestive tract and is perfectly safe to eat, but some prefer to remove it because it can be gritty and/or for aesthetics. And the shells are packed with flavor, which can infuse whatever dish you’re cooking with more crustacean flavor.3) Deveined and peeled with the tail on, which can act like a handle for serving.This browser does not support the video element.
Once peeled, make a shallow incision along the back of the shrimp to expose the vein — it’s typically a dark black line, but can sometimes be pale or clear — and use the tip of your knife to remove it. This browser does not support the video element. You might notice another line on the underside of the shrimp. That is its nerve cord, which does not contain grit and is typically left in place. This browser does not support the video element.
To devein the shrimp and keep the shell on, cut along the back of the shrimp with kitchen shears. Then, use the tip of a paring knife to pull out the vein.Justin Tsucalas for the Washington Post/Food styling by Nichole Bryant for the Washington Post
Thanks, Cast net my creek. Best simple answer.
But can WaPo teach me how to debone the rich?
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Can I season my lentils with my self-deveined shrimp?