Peeling and deveining (devein: removing the gray-black veins from the back of the shrimp) is an easy, do-it-yourself step that can save you money. First, remove the head, then pull the legs and skin. Devein the shrimp with the help of a fruit knife. Read on and learn how to peel and devein shrimp to turn them into delicious seafood treats.
Step
Method 1 of 3: Peeling Shrimp
Step 1. Decide whether you want to peel the prawns before or after cooking them
Many cooks stick to prawns with the shells on when cooking for added flavor, as the shells keep the broth inside. In addition, the shrimp shell has its own taste. However, some people prefer to peel the prawns before cooking to make them easier to eat.
If you want to use shrimp shells when cooking, don't cook the legs and tendons, use kitchen shears to cut the shells off the back. This way you can devein and peel the skin when the prawns are done cooking
Step 2. Remove the head
Sometimes the shrimp that are sold still have heads. The first step you should take is to remove the head. This head can also be cut off if you wish.
Step 3. Release the legs
Hold the prawns between your fingers and pull them all off. These legs are usually easily removed from the body.
Step 4. Remove the skin
Start at the tip of the head and slide your fingers under the skin. Pull the skin from the shrimp body intact. Do this slowly.
Step 5. The tail can be left – it depends on your choice
Some cooks like the shape of the shrimp tail in the dish, while others prefer to remove it.
Step 6. Save the peel
Place the prawn shells in plastic and freeze. This skin can be used to make shrimp broth. This is the basis for making delicious shrimp soup and other seafood soups.
Method 2 of 3: Deveining the Shrimp
Step 1. Use a fruit knife to slice the back of the shrimp
Slice about 0.6 cm. The flesh will open and reveal a black or white "pulse" beneath the surface. This is the digestive tract of a shrimp - it has a stomach and intestines in it.
Step 2. Use the tip of a knife to slightly lift this vein
Start lifting it with your finger.
Step 3. Pull the pulse out slowly with your finger
Try to pull it intact so that there are not many veins scattered. Use a knife to cut through the offending flesh. Exhale after exhaling.
Step 4. Check the prawn belly
Some shrimp have a second vein in their belly. If your shrimp is like this, then use a knife to make a second slit in the belly. Remove the pulse using a knife and your finger.
Step 5. Wash your fingers and prawns
Shrimp veins are sticky, so make sure there's nothing left on your fingers.
Step 6. Keep the prawns cool until you are ready to cook them
Shrimp can rot quickly in warm air, so it's important to keep them cool. Place your shrimp in the refrigerator or a bowl of iced water.
Method 3 of 3: Use the Fork Technique
Step 1. Find the tip of the vein
Take the headless shrimp and look for a small dark spot or vein under the top shell, on the neck of the shrimp.
Step 2. Take a two-toothed cooking fork and place one tooth of the fork directly on the dark spot or pulse
Step 3. Hold the shrimp and start pushing the fork teeth into the vein steadily
The shrimp will start to straighten up when the fork goes into their back. The pressure will split the back and roll the shell back at the same time, so you're like peeling a shrimp and deveining it.
- This method works with a shrimp devein tool that you can buy at the seafood market, but a double-toothed fork does the same thing.
- Pour cold water on the shrimp while pierced with a fork to help drain the veins and speed up the process.
