@SydneyOnVideo use a very small parry knife and stick knife in the large end of shrimp with legs facing downward so then you will cut the shell from the inside going outward unlike from the outside going inward like shown in this video. then you can peel the whole shell off in one motion while running it under cold water, vein should come out very easily depending on how deep your cut is. Good luck :)
The "yuck" that he's reffering to is fecal-matter (AKA "feces").
That's why it's so important to be thorough about dis-infecting your hands, the counter-top, and anything else that the raw shrimp/crawfish or parts of them (as well as the juice) may have touched, as soon as you're done cleaning them and throwing away the waste; before you touch ANYTHING.
You can get salmonella (among other things) from handeling raw seafood, meat, poultry, or eggs.
At least when they are fresh from the coast (the only ones I'll eat), deveining isn't recommended when they are raw--it's best to cook them in their shells to preserve the flavor. As for deveining, I toss the cooked in-shell shrimp in ice water with a touch of lemon or lime juice in it, stir, and shock them til they are cold THEN remove and de-vein though most of the time,only ones from the gulf or China-gross-have nasty enough diets to need it.Then again, my monger brings them to me 1 day old.
This is the quickest technique I've found on YT. Thanks!
jenniferjuniper97 1 year ago
@jenniferjuniper97 it's not the quickest IMHO as i have to cut 10 pounds 3 times a week at my job. It'd take me over 45 minutes to do 10 lb this way.
kotraquin 1 year ago
@kotraquin What's a better way to do it?
SydneyOnVideo 11 months ago
@SydneyOnVideo use a very small parry knife and stick knife in the large end of shrimp with legs facing downward so then you will cut the shell from the inside going outward unlike from the outside going inward like shown in this video. then you can peel the whole shell off in one motion while running it under cold water, vein should come out very easily depending on how deep your cut is. Good luck :)
kotraquin 11 months ago
The "yuck" that he's reffering to is fecal-matter (AKA "feces").
That's why it's so important to be thorough about dis-infecting your hands, the counter-top, and anything else that the raw shrimp/crawfish or parts of them (as well as the juice) may have touched, as soon as you're done cleaning them and throwing away the waste; before you touch ANYTHING.
You can get salmonella (among other things) from handeling raw seafood, meat, poultry, or eggs.
SinnFein4ever 1 year ago
At least when they are fresh from the coast (the only ones I'll eat), deveining isn't recommended when they are raw--it's best to cook them in their shells to preserve the flavor. As for deveining, I toss the cooked in-shell shrimp in ice water with a touch of lemon or lime juice in it, stir, and shock them til they are cold THEN remove and de-vein though most of the time,only ones from the gulf or China-gross-have nasty enough diets to need it.Then again, my monger brings them to me 1 day old.
122172639 3 years ago
wewt 1st comment and view
Andrewh021 3 years ago