Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Deveining Shell-on Shrimp

Use a paring knife or small scissors to open the shell along the back of the shrimp, slicing into the flesh at the same time to expose the vein.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

For the shrimp cocktail, the shrimp get poached with their shells on, which makes them more flavorful. you’ll want to remove the vein before poaching, though. Here’s how:

Use a paring knife or small scissors to open the shell along the back of the shrimp, slicing into the flesh at the same time to expose the vein.

Lift the vein out with the tip of a paring knife, and wipe it off on a paper towel.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks