You have probably heard about or read many of our recipes that require you to devein shrimp. At first, it may sound complicated and strange. Although the process is a little time consuming, it is actually one of the easiest things to do in the kitchen. Why do you need to devein shrimp? Like any other seafood, shrimp does have a digestive tract which contains sand and waste. It is similar to a long, thin vein which is found at the back of the shrimp. It is usually, black or brown in color. This may be not highly desirable process, but to ensure our food safety, we must do it before cooking them. So, let me explain how to devein shrimp.
1. Cut off the shrimp head. (Keep the shrimp head, you can use it for shrimp stock.)
2. Peel the shells. (You can leave the shells of the tail for presentation purposes.)
3. Make a small cut on the back of shrimp. From head to tail.
4. Expose the black vein.
5. Gently pull the vein to remove completely.
Shrimp should always keep in a bowl with ice cubes or put in the fridge to chill.
Now that you have cleaned and deveined the shrimp, they are ready to use. After buying shrimp, place them in the fridge as soon as possible. Place them in a bowl with ice cubes after deveining them. This will retain the shrimp’s freshness. If you are not going to use the shrimp for a couple of days, put them in a ziploc bag and place them in the freezer. When you ready to use them, thaw them by submerging them in a cold water for at least 1 hour.