The "under-curled" side seems to produce more consistant results but should you at least "investigate" the top. SOMETHIMES also doing the top appears to mutilate them too much???-- I know...Buy bigger Shrimp....lol
2006-09-17 08:08:18 · 5 answers · asked by bart4play 3 in Food & Drink ➔ Cooking & Recipes
Short guys should be cleaned all over, like everybody else.
2006-09-17 08:12:07 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You only need to clean (as you said) the under curled side. This is where the intestinal track is located...that is the purpose of devaining! To get the grit out before consuming.
Devein
Definition: [dee-VAYN] To remove the gray-black vein from the back of a shrimp. This can be done with the tip of a sharp knife or a special tool called a deveiner. On small and medium shrimp, this technique need be done only for cosmetic purposes. However, because the intestinal vein of large shrimp contains grit, it should always be removed.
2006-09-17 08:25:07 · answer #2 · answered by ♥ Susan §@¿@§ ♥ 5 · 0⤊ 0⤋
The best way is to take a sharp knife and split the top of the shrimp first and then u can take out the vein and peeling it will be much easier with it split. Split it deep if you play on butterflying the shrimp. It is only the top vein that needs to be removed.
2006-09-17 08:28:23 · answer #3 · answered by Anonymous · 0⤊ 0⤋
You only have to clean the top side since that is where the black 'vein' runs. Peel the shrimp and slice down the back with a knife..if there is anything there remove it by scraping the knife down the groove.
2006-09-17 08:11:45 · answer #4 · answered by dragonrider707 6 · 0⤊ 0⤋
I always clean both sides. They look better when you cook them too. I would just to be safe
2006-09-17 08:10:50 · answer #5 · answered by Tyler&Noah's mommy 2 · 0⤊ 0⤋
You just clean the top site. The vein that you see on the botton is ok, the vein on the top is the intestinal tract.
2006-09-17 08:17:14 · answer #6 · answered by Barkley Hound 7 · 0⤊ 0⤋