To prepare shrimp, remove the head and shell, and use a sharp knife to clear out the digestive tract. Drain the shrimp before cooking and keep them cold. Use kitchen shears to cut along the backs of the shrimp to expose the flesh and remove the feet. Finally, cut off the top of the shrimp where the vein is and gently pull out the digestive tract.
To consume shrimp, you’ll need to remove the head and cut or remove the shell. Then, a sharp knife is used to clear out the digestive tract. Draining shrimp should be done before cooking and shellfish should be kept very cold during the process.
To start, use your fingers to remove the head of the shrimp; this typically comes off relatively easily. If there is a large amount of shrimp that requires cleaning, it may be slightly faster to trim off the head. When cutting off the head, be sure not to cut too much or you risk losing some of the edible part of the shrimp.
If you plan to cook your shrimp without the shell on or just leave a little tail on, you can remove the shell at this point. This can be done by grabbing a part of the shell near where you removed the head and simply pulling it out. Typically, the tail will stay lit during this process, especially with very fresh shrimp; to make sure it does, hold the end of the tail with one hand while removing the rest of the shell with the other. If you want the tail to be removed, you can peel it off with your fingers. In most cases, especially with larger shrimp, it is customary to leave the tail on.
Some people prefer to leave the entire shell on for the cooking process, as this tends to give the food a little more flavour. It can also make it easier to remove the shell, as the cooking process loosens it. If you want to leave the shell on, use a sharp pair of kitchen shears to cut along the backs of the shrimp to expose the flesh; this will allow you to flavor the shrimp with the shell on. You may also want to remove the feet, which look like tentacles, on the underside of the shrimp. These tend to detach easily while keeping the shell intact.
Next, take a sharp knife and gently cut off the top of the shrimp where the vein is, from the tail to the top. The vein is on the top of the shrimp on the opposite side of where the feet were. Once you’ve made your slit, gently pull out the digestive tract with your fingers or knife. Running the shrimp under cold water while doing this can make it easier for the shrimp to drain and can also help keep your hands clean in the process.
You should always drain the shrimp before cooking if you want the digestive tract cleared. While this portion of shellfish isn’t necessarily harmful, it can give the shrimp an undesirable texture. As you have to shrimp, keep both the fresh shrimp and the marinated shrimp separate. In most cases, it’s best to keep two bowls of ice cold water handy while you work; keep the shellfish in one bowl and, while draining the prawns, move them to the second bowl. This will help keep the shrimp clean and cold, while protecting their flavor and texture.
Protect your devices with Threat Protection by NordVPN
