RachaelRayMag.com/Videos//De-vein shrimp

De-vein shrimp

This is how to de-vein shrimp.

  • Share
-Hi, I'm Teri Tsang, the food editor here at Every Day with Rachael Ray Magazine. And I'm going to teach you how to de-vein shrimp. You can buy a shrimp at the supermarket de-veined, and peeled, and everything, but the nice thing about working with whole shrimp is that one, you know it's fresher. And two, it's not that difficult. And three, it's a lot cheaper too. So, what we're gonna do first is peel off the shrimp segments in the tail. And you can always tell that you're working with fresh shrimp because it smells kind of like briny and like the ocean, so give it kind of a sniff. It smells completely shrimpy. And also, it should be sort of a nice gray slightly pink color, but you're looking more for a gray raw look. Fresh shrimps should be worked with about 2 days after it's been caught. And so once you've removed the tail and the legs, cut through the backside. This is where the legs run and this is the back side. You're gonna cut through the backside beginning at the tail. In the inside, you'll see this little black line, which is the digestive tract of the shrimp. We'll just kind of sort of peel that out using your paring knife. It's easy to use your fingers and throw this into the colander. I like working in a colander because it's easy to give the shrimp a good rinse at the end. If you're using shrimp for things like shrimp cocktail and want a more decorative preparation, just peel off the skin the legs and leave the last segment of the shell on so you've got something to hold on to and just repeat the same method being cutting down the back side of the shrimp about an eight of an inch in. And again, there is the black line. I'm gonna peel that right out. The shrimp that we're working with here are extra large shrimp, which run about 15 to 20 pieces per pound. Shrimp ranges in size from colossal, which is about 10 pieces a pound, to miniature which is about 100 pieces a pound. Large shrimp run an average of about 25 to 30 pieces a pound. If you're ever working with frozen shrimp that needs to be de-veined and peeled, just let it come to room temperature with changes of cold water or in the refrigerator. And once it's been defrosted, you can just sort of do the same thing to peel off the legs and peel off the skin. Cooking shrimp with the shells on imparts a lot of flavors. You might wanna leave those on for certain dishes. The best thing to do is rip off the tail, which I like to do, and take it a pair of kitchen shears. And starting at the head end of the shrimp, you're just gonna cut straight down the back side of the shrimp. You just wanna sort of spear each segment and cut straight through the back. If you do that, it sort of peels open there and remove the digestive tract and just leave them on the shells like this. You can pull off the legs if you want to or you can leave them on. It doesn't really matter if you plan on cooking them with their shells on. And there you go. And once you've got all your shrimps peeled, I like to give them a good rinse underneath a running faucet to remove any leftover bits of the digestive tract. And it's not that you can't eat the digestive tract, it's just that it's really easy to remove and a little bit untidy and that's all there is to it. Shrimp is definitely one of the more costly items at the market, so this is an easy way to keep cost low. One of my favorite dishes is actually just to stir fry shrimp with a little bit of olive oil, lemon, and some salt and pepper. And once they turn pink, you're all set and ready to go.