How To Devein And Peel Shrimp

To devein and peel shrimp, these simple steps should be followed:

1. Remove the head from the shrimp if it is still attached. Breakaway the shell of the shrimp starting at the head end and working your way down to the leg side.
2. At the tip of the shell, pinch the tail tip to keep it in place, then the shell should be removed from the tail tip. Pinch the very back of the tail just above the tail fins and pull the tail tip-off if removing the tail. This protects the tail end of the shrimp from breaking.
3. Cut the shrimp down the middle back to expose the vein with a sharp paring knife.

Remove the grey vein with the paring knife. The shrimp should be put under cold water for the removal of any veins that are still on the shrimp.

Note: If you’re peeling and deveining a lot of shrimp, store them on ice until you’re ready to cook them.

Method 1: By searing

1. Preheat the oven to 350°F.

2. In a mixing bowl, use the seasonings to coat the shrimps until well coated.
3. Melt the butter in a large frying pan or wok over high heat. Once the butter has started frothing, the garlic and lemon juice should be added. Sauté until the garlic becomes soft or for about 2 to 3 minutes.
4. Add the shrimp to the pan. Sauté until they’re well cooked through and they become pink, or for about 3 minutes. Take the pan away from the heat and put the rest of the butter.

Method 2: By Roasting

1. Preheat oven to 450 degrees Fahrenheit. Mix the shrimp, garlic, salt, red pepper flakes, and olive oil together on a half sheet pan. Allow for a ten-minute resting period.
2. Roast for 7 to 9 minutes, or until just cooked through and pink. Remove the shrimp from the oven, drizzle with butter, and toss to coat.

Method 3: Using the Frying Pan

1. Combine the flour, cornmeal, salt, and cayenne pepper in a brown bag or ziplock bag.
2. Mix the hot sauce, buttermilk, and egg together in a deep bowl. Each piece of shrimp should be dipped in the wet mixture before you place them in the flour mixture. Seal and shake the bag once half of the shrimp has been added to ensure that each piece is thoroughly coated. Repeat with the remaining shrimp on a baking sheet.
3. Heat the oil in a deep pot over medium-high heat while the coating is drying. Fry the shrimp for a couple of minutes, or until golden and curled into a C shape. You may always cut into a piece to see if it’s cooked through to avoid overcooking. Paper towels are used to absorb the excess liquid.

Method Number 4: Using Steam

1. Set the shrimp aside in a steamer basket.
2. In a large stockpot, combine the water, vinegar, and lemons. The water should be boiled on a high heat.
3. The steamer basket should be placed in the pot. Sprinkle a little salt over the shrimp, coat it abs then cover it.
4. Reduce the heat to medium and steam for 4 to 6 minutes, depending on the size. Check to ensure that the shrimps are cooking. Continue steaming until the shrimp are opaque and they have turned pink. The shrimp should be in a C shape.

Method 5: By Boiling

1. Add water and salt to a large pot over high heat. Bring to a boil.
2. Stir in the shrimp, cover, and remove the pot from heat. Allow to sit for 5 to 8 minutes, or until all of the shrimp have turned a beautiful pink color.
3. Using a colander, drain the liquid. Serve the shrimp on a plate or in a serving bowl.

Now we can see different cooking methods for raw shrimp. The easiest and simplest way to cook raw shrimp is to boil them. We’ll show you how to boil raw shrimp for a shrimp cocktail below.

1. To prepare a delicious shrimp cocktail, follow these simple steps on how to boil shrimp.
2. Pour water into a large saucepan. Season with salt if necessary.
3. Over high heat, rapidly boil the pot of shrimps. Remove the shrimp from the heat.
4. Add the shrimp and stir. The pot should be covered. Let them rest for about 4 to 5 minutes until the shrimps are opaque and have turned pink in color.
5. Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
6. When shrimp are cooked, drain off the hot liquid and transfer the shrimp to the ice bath. Let them fully cool off before you start draining. Peel the shrimp and ensure you leave the tails on.
7. In a medium bowl, combine the ketchup, horseradish, pinch of salt, lemon juice, Worcestershire sauce, and hot sauce, if using.
8. Taste, add more horseradish if desired.
9. Hang shrimp from the rims of the wine glasses you want to use. Serve immediately.