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How to peel and devein shrimp

by Leslie Revsin

from Fine Cooking
Issue # 29

Unless you're serving a shrimp boil or grilling shrimp for a laid-back get-together, peeling and cleaning shrimp before cooking them makes for a more tasty and attractive presentation.

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    1. To peel raw shrimp, start underneath, where their legs are attached. If you like, leave the last tail segment on for looks.
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    2. Devein by making a shallow slit down the middle of the back to expose the black intestine. (To butterfly, make the slit deeper.)

3. Lift out the black vein with the point of a paring knife and wipe it off on a paper towel. You can also rinse it out under cold running water.

Photos: Mark Ferri

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