Here are the 4 best ways to do it

Can shrimp can cook in a few minutes, but prepare them? This is where things slow down and become messy.
Shells to peel, veins to clean and slip bodies to fight, especially when you work through an entire battery. But with the appropriate technique, the release should not be a brake. It can even be a little satisfactory.

In the video we share here, the chief and the food stylist Julian Hensarling demonstrates his four essential methods of loss of shrimp with techniques that range from fast and precise and virgin scrappy. These are the methods that stylists and chefs use, whether they get a shrimp camera ready for the camera or the preparation of a dinner.

If you are not familiar with the disappearance, this involves removing the dark “vein” which flows at the back of the shrimp. This vein is the digestive tract of the shrimp, and although it is not harmful to eat, some people are tasted. It can also make the taste of shrimp a little muddy, especially if it is important, because it can be on larger shrimps.

Before you start, make sure your shrimps are worth the effort: search for firm and fragrant shrimps and jump everything that is pasty – they will remain pasty after cooking. With high quality shrimps by hand, here is how to clean them like a pro.

Method n ° 1: the kitchen shelf method

If you cook in bulk and that a magnificent virgin presentation is not necessary for shrimp – talk, for tacos or a big jumper by lots in which the shrimps are thrown and folded with other ingredients – it is your movement. Simply take your kitchen shears and cut the back of the shrimp, starting from the top and heading towards the tail when you take off the shell. The vein lifts in one go. This method works, whether the shrimp is peeled or not peeled, border or headless.

• When to use it: Shrimp tacos, weekly currys, fried rice – whenever you cook a lot of shrimp and presentation is not the point.
• Why does it work: You peel and develop at the same time, which saves serious preparation time.

Heads up: This will not give the prettiest shrimp, but once they are jumped or returned to tortillas, no one will notice or care.

Method n ° 2: knife along the spine

I want more control And Clean cuts during the disappearance? This is the classic approach that most chiefs use when appearance and precision are important. This method works that shrimps are peeled or not, forehead or extinguished, but it is a particularly good choice when you want to leave the shells. Place the shrimp on a cutting board and use a sharp knife – Julian uses a chef knife but an office knife also works – to decide along the back, starting in the middle and moving upwards. Cut about a quarter of the path in the flesh – just enough to expose the vein – so lift the vein with the tip of your knife or your fingers.

• When to use it: This method is ideal for dishes such as BBQ shrimp from New Orleans, where you want to deifest the shrimp before cooking with the shells.
• Why does it work: A clean slit gives you access to the vein without butterfly or breaking the shape of the shrimp.

Heads up: You will need a sharp knife for a clean and smooth cut.

Method n ° 3: pinching traction

This is for perfectionists. This method is intended for the shrimp that removes, but it works both for shrimp both for shrimp.

Locate the vein in the center on the upper side of the shrimp (where the head was) and use kitchen twells to remove it gently.

• When to use it: Cocktail of shrimp, crudo or all flat where the virgin presentation is the key.
• Why does it work: You get a fully intact shrimp – no slots, no tear – just clean lines and a smooth surface.

Heads up: It’s a bit delicate, but it’s worth it when looks count.

Method n ° 4: The dental cure

It looks like a party tip, but this method is surprisingly effective, especially when you have to keep the shell intact. Allow three tail shell segments, then slightly fold the shrimp. Insert a toothpick horizontally about a quarter of the path in the back of the shrimp. Hang the vein and pull it up and outside in a single clean movement.

• When to use it: Any dish where the shell must remain and well appear, including the grilled front shrimps.
• Why does it work: This method removes the vein with a minimum of disturbance of the shell or the flesh, keeping the shrimp beautiful and intact.

Heads up: Hanging the vein right to the right can take some tests.

The point to take away

A few minutes of preparation go very far. The developed shrimps are cleaner and more beautiful on the plate, especially in the dishes where they are the star. The best method depends on what you cook and the time you have, and how much they need to search.

Whatever method you choose, clean your shrimp carefully and you will be rewarded with sweet and catchy bites and a better dish overall.