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On behalf of Expert Village, I'm Laura Banford, and I'm going to show you how to make shrimp
two ways. Now, I'm going to show you how to peel and de-vein shrimp. It's really easy,
and you're always going to be doing more than one shrimp, so I'll show you how to do it
-- basically, how to do it in batches. We have our beautiful Key West shrimp that has
the shell and the legs on. So I lay them down on my cutting board, going the same direction,
and I'm going to take the first one and pull the legs off. And then the shell should come
right off like that. In this case, I'm going to leave the tail on. Sometimes you want it
on, sometimes you don't, okay? Then I'm going to take the next one and do the same thing.
The shell should come off very easily, and it is in this case very, very easily. Oh,
we'll get a little bit of tail. Okay? Now, to de-vein, you're going to take the shrimp,
you're going to work on the back of the shrimp, and you're going to make an incision slightly
to the left of the middle. If you slice it right down the middle, you're going to cut
the vein and then you're going to have to be digging it out. See? Look, the vein came
right out. And that gets discarded. Make sure you get the whole thing. I'm going to do it
with this one, too. Make an incision slightly to the left of the center so that you don't
cut the vein, pull the vein right out. There it goes. Good, it came out in one piece. And
then I'm going to pop them in my colander and I'm going to rinse them under some cold
water, and they're ready for the recipe. See you in the next clip when I show you the equipment
that we're going to need for both recipes.