North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

June 27, 2011 | Joyce Taylor

how to select, handle, clean and store seafood

Removing shrimp head – Hold a shrimp in one hand. With your thumb behind its head, push the head off. Be sure to push just the head so that you do not lose any meat.

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Removing shell and deveining, Method 1 – If using deveiner, insert it at the head end just above the vein.

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Push through to the tail and remove the shell. This removes the vein at the same time. Rinse shrimp well under cold running water.

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Removing shell and deveining, Method 2 – If you prefer to use a paring knife,
shell shrimp with your fingers or knife. To remove the vein, use the knife. rinse well under cold, running water.

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Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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