Shrimp

A number of the larger species, including the shrimp Penaeus setiferus, are caught commercially and used for food. Recipes utilizing shrimp form part of the cuisine of many cultures: examples include jambalaya, okonomiyaki, poon choi, bagoong, Kerala and scampi.

Preparing shrimp for consumption usually involves removing the shell, tail, and "sand vein" (a euphemism for the digestive tract). Removing the "vein" can be referred to as "deveining", though in fact shrimp do not have any real veins; they have an open circulatory system. As with other seafood, shrimp is high in calcium, protein and low in food energy.

Dried shrimp is commonly used in Asian cuisines while fried shrimp is popular in North America.

Shrimp preparation
To deshell the shrimp, first hold onto the tail while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. The "vein" is then removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing one to pick out the dark ribbon-like vein with a pointed utensil. Then rinse the shrimp under cold running water. If the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. Shrimp is best if cooked very briefly, allowing only enough time for the meat to lose its translucency. It quickly becomes rubbery and unappetizing if overcooked, and the line between cooked and overcooked is very thin.

To deshell the shrimp, first hold onto the tail while gently removing the shell around the body.

Remove spine from shrimp.

The "vein" is then removed by making a shallow cut lengthwise down the outer curve of the shrimp's body.

If the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers.

Nutrition Info