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August 18, 2014

United States

New York—VideoHow to Peel and Devein Shrimp from The Wall Street Journal


This graphic and very short video explain how to peel and devein shrimp.




1. Pull off the shrimp’s legs (and the head too, if it is attached).


2. Grip shell at head end and gently pull away from body in one piece.


3. Use a paring knife to slice about ¼-inch deep along the outer edge of the shrimp’s back, down the center.


4. Use the tip of the knife to remove the dark vein that runs along the center of the back and discard.



The text accompanying the video says:


Though people in other parts of the world frequently consume shrimp shells along with the meat, here shrimp aren’t usually considered edible until they’re peeled and deveined. The method shown above is the quickest means of doing both.


The dark “vein” running down the shrimp’s back can be eaten, mind you, but most of us nevertheless balk at the idea of consuming the animal’s digestive tract.  Luckily, removal is easy with a small knife or with a shrimp deveiner, available at most kitchen-supply stores.


If you can, purchase the product still-frozen—shrimp is almost always shipped that way, though it is sometimes thawed for display in the fishmonger’s case—and defrost it yourself in cold water or in the fridge.  Never speed up the process with warm water or a microwave.


And don’t throw away those shells once you’re done peeling.  Simmered with water for 30 minutes and then strained out, they make a tasty stock that will serve as a base for both soups and sauces.


Shrimp accounts for almost 25% of seafood sold in the USA—and with good reason.  A delicious, low-calorie protein, the versatile crustacean is also rich in vitamins, minerals and antioxidants.


Source: The Wall Street Journal.  How to Peel and Devein Shrimp.  Gail Monaghan.  Graphic by Lyndon Hayes.  August 15, 2014.

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