Shrimp Basics

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

To peel and devein shrimp: With kitchen shears, cut through the shell along the outer curve and into the shrimp about 1/16 inch to expose the thin, dark vein. Peel back the shell from the cut and gently separate the shell, including the tail, from the shrimp. With the tip of a small paring knife, pull out the thin vein and discard. Rinse the shrimp.