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Although you can buy frozen shrimp year round at most supermarkets, fresh shrimp is usually only available during summer months. If you have bought fresh shrimp, you'll have to remove the intestinal tract before cooking it. To learn how to devein fresh shrimp, refer to the instructions below.
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Introduction
- If you're lucky enough to live in an area where you can buy fresh shrimp and enjoy seafood, you have likely taken advantage of the opportunity. However, if you've even been surprised by a gritty taste when consuming your fresh shrimp, it may be because the shrimp was not previously deveined. The "vein" is actually the shrimp's digestive tract and, if not removed, can result in consumers eating sand and partially digested material.
Step 1: Check for Veins
- If you are buying fresh shrimp straight off the boat, it has likely not been deveined, especially if the shrimp still have their heads. When buying your shrimp from a fish market, it will usually be advertised as deveined if the retailer has removed the vein, but if you're not certain, you can always ask the fishmonger. In virtually all cases, peeled shrimp will have been deveined.
- If you are unsure whether your shrimp has been deveined or not, a visual check will usually give you your answer. The "vein" appears as a dark or black line running along the back of the shrimp's body.
Step 2: Deveining
- Although there are specific deveining tools designed specifically for the task, you can also perform the deveining process quickly and easily using a sharp paring knife. You can use the steps below to devein shrimp with or without their shells.
- Use the knife to make a shallow slice along the back of the shrimp, exposing the vein
- Use the tip of the knife to poke out one end of the vein
- Grasp the vein between your fingers and pull it out. It should come out easily and with one pull. If the vein breaks off halfway, use the knife or a toothpick to fish out the rest.
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