Preparation, Care & Handling

Peeling & Deveining Shrimp

Found a great shrimp deveining tool at Bed, Bath and Beyond. The serrated edge worked really well; made the job of prepping the shrimp quick and efficient. I liked it even better than the kitchen shears used in the video.

Found this great shrimp deveining tool at Bed, Bath and Beyond. The serrated edge worked really well; made the job of prepping the shrimp quick and efficient.

1. Put fresh shrimp in ice water.
2. Remove head/legs if you desire. To remove the head, hold the shrimp in one hand while grabbing the head with the other hand, then twist and pull the head away from the shrimp.
3. Starting with the head end, use a scissors or paring knife to cut along the outer edge of the shrimp’s back, cutting the shell so you can reach the vein.
4. If visible, remove and discard the vein that runs right under the surface of the back, with your fingers or the tip of your knife. (Note: The vein may have come out when the head was removed.) If you can’t see the vein, don’t worry about it.
5. Return the peeled and deveined shrimp to your bowl of ice water until you are ready to cook.

Important: If you decide to freeze your shrimp, make sure to remove the heads first.

The shells can be kept and used to make shellfish stock.

Storing Shrimp

*Fresh shrimp that has not been cooked is very perishable. Shrimp should be used within two days of purchase to ensure optimal taste.
*Store fresh shrimp that will not be cooked immediately in the refrigerator preferably on ice and covered with waxed paper. Cooked shrimp that is stored in the refrigerator should be eaten within 2-3 days.
*Frozen shrimp, if packed tightly, will last up to six months in most freezers.
*Before freezing shrimp, remove the heads.
*Once defrosted, shrimp should be kept refrigerated and used within three days. Do not refreeze shrimp.