March 13, 2009, Newsletter Issue #411: De-Vein Shrimp For Cooking

Tip of the Week

Shrimp is a popular seafood choice. Shrimp --- whether large or small, hot or cold, fresh or frozen --- is in a variety of dishes. However, one of the more unpleasant aspects of preparing shrimps is the de-veining process. De-veining a shrimp can be time consuming if one does not know the process. The easiest way to de-vein a shrimp is to take off the shell, cut off the head, take the vein at the head end of the shrimp and with a paring knife, pull it out --- gently, but firmly. This will take off the often-unwanted vein of the shrimp so it will be ready to be cooked and served.

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