Peel and Devein Shrimp
- TO PEEL - start by pulling off the head then removing the legs. Peel the shells from the shrimp and squeeze the tail to remove it from the body.
- TO DEVEIN - make a slit along the middle of the back using a small paring knife. Remove and discard the vein that runs along right under the surface of the back, with the knife. You can also use your fingers to remove the veins by carefully pulling the vein through the opening at the head end.
- *TIPS: Place peeled shells in a zip lock plastic bag for making shellfish stock. Alternatively, cook shrimp with their shells on as the shells hold a lot of flavour.