Though it’s convenient to purchase pre-peeled shrimp and prawns, prepping them yourself is not difficult, and well worth the effort if it allows you to use fresher seafood.
1.
Grasp the shrimp firmly and snap off the head if your fish monger did not remove it. Pull back the legs and shell to remove them.
2.
Slip off the tail, if desired. (You may leave this on for certain recipes.)
3.
Use a small, sharp knife to make a shallow cut along the back edge of the shrimp or prawn, exposing the dark “vein” (actually its digestive tract).
4.
Scrape out the vein with the tip of your knife. This is most easily accomplished while holding the shrimp or prawn under fast-running water.
Note: It is normal for some shrimp or prawns to have a more pronounced vein than others. If no dark vein is present, simply give the shrimp or prawn a quick rinse.
Barbara Adams Beyond Wonderful
How To Cooking Tips and Techniques.
