how many of you devein shrimp?

R

rvb

Well-known member
i almost never do except on real jumbos. despite an intellectual knowledge of what shrimp veins are composed (decomposed?) of, i've never noticed the taste.

part of this prolly comes with growing up in a family of 5 back in the days when shrimp made a cheap meal. somehow i can't imagine anyone deveining a couple hundred shrimplets.

 
I do but have been finding already-deveined shrimp lately at

Albertson's...I only buy large or extra large shrimp anymore...I know it's more or less an aesthetic thing and man, do I HATE deveining them, but the thought of eating .. well, "poopy" bothers me and I know I've heard a million chefs say it is not necessary and totally a judgment call. Well, that's my judgment call, I guess. But for a zillion medium or small shrimp, forget about it, I'm with you, I wouldn't do it.

 
I usually get the larger shrimp with the shells split, and I always

devein them - it is the "ick" factor for me, cuz it is a pain in the tushy and messy. :-o

 
ALWAYS. I would be hung from the yardarm if they weren't.

And I am talking about a SE coastal family.

 
Never bothered to, until I received a $1.79 shrimp deveiner as a gift...

This handy tool makes it soooo easy to shell and devein all sizes of shrimp in a flash, and now I have pretty deveined raw shrimp when called for in a recipe.

Here on the Gulf Coast, however, seafood restaurants all serve boiled shrimp, in the shell, and we eat the whole thing after we peel it. No one seems to worry about the vein.

Here's a link to a picture of the type of deveiner I use.

http://www.kitchenhaven.com/page/100/PROD/SEAShrimpDeveiner/00054

 
You must log in or register to reply here.
Back
Top