Wayne Gisslen

Handling

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Shrimp served hot must normally be peeled and deveined before cooking. Figure 20.16 shows how.
  2. Shrimp to be served cold may be peeled after cooking to preserve flavor.
  3. Large shrimp are sometimes butterflied, as shown in Figure 20.16(f). This is done for appearance (it makes shrimp seem larger, with more surface area for breading) and to speed cooking by reducing thickness.

Figure 20.16 Peeling and deveining shrimp

(a) Pull off the legs with your forefinger.