Preparing Shrimp

Appears in

Published 2010

Shrimp come in a variety of types and sizes.
To shell : Gently pull off the head. The head and shells can be reserved to make a shellfish fumet or sauce.
Starting from the belly, pull the shell away. Then remove the feet.
Gently pull off the tail.
Another way of peeling is to cut down the belly of the shrimp with the tip of a small knife.
Gently pull away on both sides.
Disengage the shell, then gently pull at the tail.
To devein: Make a shallow incision along the back of the shrimp.
Cut just deep enough to expose the vein. Remove using the tip of a small knife.
To devein keeping the shrimp whole, make a small incision on the back, deep enough to expose the vein.
With the tip of a small knife, very gently pull the vein out.
To butterfly: Place the shrimp on the cutting board and cut deeply down the back of the shrimp being careful not to cut all the way through.
Open the shrimp to lay Hat.
Top row: Whole shrimp with head, without head, peeled. 2nd row: Sliced, chopped, halved, and butterflied.