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Peeling and Deveining Shrimp

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About
  1. Pry open the shell from the belly of the shrimp, working your way to the tail.

  2. Snap the center part of the tail back, then gently pull the shell off by grabbing the very tip of the tail. The flesh from the tail should still be attached to the shrimp.

  3. Use a paring knife to make an incision along the back of the shrimp and pull out the black vein if there is one.

When deveining cooked shrimp, the vein may not come out as easily as when they are raw. Wiping it away with a paper towel may help. Do not worry if some traces remain.

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