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Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.