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Deveining Shrimp -- is there an easier way?


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Deveining Shrimp -- is there an easier way?

Caitlin Wheeler | Jul 16, 2003 11:49 AM

I'm deveining a bunch of shrimp and the knife technique is driving me crazy, because these are the little suckers and it's very finicky work. I have to devein because the last time I bought shrimp from the same place it was very veiny and gritty which really negatively impacted the dish. (I buy from them because they have very fresh fish and really excellent prices, just veiny shrimp). Any tips to make the veining go faster?

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