HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Complete Book of Knife Skills: The Essential Guide to Use, Techniques & Care by Jeffrey Elliot and James P. DeWan includes excerpts like Rondelles; Cutting Bacon Lardons; and Deveining Shrimp.

Cookbook

 

Deveining Shrimp

by Jeffrey Elliot and James P. DeWan

 

Although shrimp heads are edible, most Western preparations call for their removal. They are usually sold with the heads already removed; if you buy whole shrimp, just pull the heads off with your hands and save them for stock.

What we call the head also contains most of the shrimp's internal organs. One organ that is not limited to the head is the intestine, which runs the length of the shrimp, all the way down its back. Because the intestine carries waste material (primarily dirt or sand, but also bits of digested vegetable or animal matter), most cooks prefer to remove it before cooking the shrimp, as it can impart slightly off flavors or a gritty texture.

Shrimp

The removal of the intestine is called deveining. For our demo of this technique, we'll use peeled headless shrimp, though it works just as well with shrimp that still have the little tail section attached.

Recommended Knife: Chef's knife or paring knife

Lay the shrimp on the cutting board, with the back facing your knife hand and the tail facing you. Steady the shrimp with your guide hand in the claw position.

Holding the knife blade parallel to the board, place the point at the top center of the back.

 

Shrimp

Follow the arc of the shrimp with the point of the blade, making an incision all the way to the tail, just deep enough to uncover the intestine.

Work the point of the blade just underneath the intestine at the head side. Use the point to lift the intestine and pull it away.

Use the point of the blade to scrape out any remaining pieces of intestine.

If you are doing a lot of shrimp at once, lining the shrimp up on the board will save time.

 
  • from:
    Complete Book of Knife Skills
  • The Essential Guide to Use, Techniques & Care
  • by Jeffrey Elliot and James P. DeWan
  • Robert Rose Inc. 2010
  • Spiral bound Hardcover; $34.95
  • ISBN-10: 0778802566
  • ISBN-13: 978-0-7788-0256-3
  • Reprinted by permission.

Buy Complete Book of Knife Skills

 

Complete Book of Knife Skills

More About Knives and Carving

 

This page created January 2011


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,