The black line on the back of larger shrimp is the intestinal tract and can be removed with a devein knife. It’s important to be precise when cutting and to use a sharp knife. Small shrimp may not require deveining.
Larger shrimp, sometimes called prawns, usually have a long black line that runs across the back of the shrimp from top to bottom and is located just under the shell. This is actually the intestinal tract of the shrimp and may contain undigested food particles or sand, so many people prefer to remove this strip. This process can be made easier by using a devein knife.
The devein knife, sometimes called the devein tool, is a small, sharp knife with a narrow point. In fact the widest part of the knife is right on the handle. The blade gradually narrows until it just forms a pointed tip. To properly remove the vein from shrimp, you’ll need to depend on a sharp knife, as most recipes recommend draining the shrimp before cooking.
You have to be a little careful when working with shrimp. Most are slightly larger than palm size and you need to be precise in your cuts. To drain the shrimp, hold it in your hand, back facing up, and use the devein knife to make a small incision all along the back of the shrimp. You should hold the shrimp as high up between your fingers as possible so that your fingers stay away from the shaving knife.
The sharp knife must easily cut through the back of the shrimp shell. From there, you can usually just pull the vein out with your fingertips or toothpicks. You can use your shaving knife to loosen the vein at one end so it can be removed from the shrimp.
If you cook shrimp often, you’ll probably want to keep one of these knives on hand, or maybe a couple of them so that few people can grow shrimp at the same time. Prices vary, but since you want a very sharp knife, expect to pay around $30 US Dollars (USD) for a good quality one. On the other hand, if you rarely cook shrimp, you can also drain them with a simple paring knife. This can be a money-saving move, since you’ll get far more use out of a paring knife on a regular basis than you will a butcher’s knife.
For very small shrimp, you may not need a drain knife. Often these are sold shelled and with the veins removed. Also, deciding to remove a shrimp’s posterior vein is a matter of preference. They don’t seem to affect the taste much. If you’re not picky, there’s no need to remove the vein.
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