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How do I shell and devein shrimp? |
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Take off the shell by grasping the very end of the shrimp's tail with your fingers. Hold the upper part of the shrimp firmly. Pull and wiggle tail shell off shrimp, then pull off the upper shell. If either part of the shell is stubborn, take a pair of scissors or a sharp knife and cut the shell along the back, then peel it off.
To devein, take a small paring knife and slice along the back of the shrimp. You should see the dark vein about 1/8-inch (3 millimeters) below the surface (although not all shrimp will have this vein). Rinse out the vein under cold running water.
If you're cleaning a large amount, remove all the shells first, then slice the shrimp, wash them under water in strainer or colander, then remove any remaining veins by hand. When purchasing shrimp, keep in mind that shelling and deveining will cut their weight by a little less than half; thus 2 pounds (4 kilograms) of whole shrimp becomes a little more than a pound (about 2 kilograms) once it's cleaned.
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