Try This Technique:Step 1
1. Devein the shrimp by peeling the shell from it. Use a paring knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it, as shown. Rinse the shrimp under cold running water.
- The price of shrimp per pound depends on the size -- the bigger the shrimp, the higher the price and the fewer per pound.
- When buying fresh shrimp for recipes, you'll need to buy 1 1/2 pounds of raw shrimp in the shell for each pound of shelled shrimp you need.
- When selecting shrimp, look for those that are moist and firm, have translucent flesh, and smell fresh.
- Avoid those that have an ammonia smell and blackened edges or spots on the shells.
- Since most of the shrimp available today has been previously frozen, always check it to see if thawed shrimp is firm and shiny. If purchased frozen, make sure it is frozen solidly and has no signs of freezer burn. Thaw frozen shrimp overnight in the refrigerator, or place under cold running water.