alan > writes:
> With the holidays around the corner, I finally need to get a good tool
> or hopefully some great advice on how to devine shrimp.
>
> Checked out the Shrimp Butler, but it had so-so reviews.
> My biggest gripe is for example, one time I deveining 3 lbs of shrimp
> expect that the vein was super soft/thing and it was just a horror
> pulling it out. Slicing *the top* of the shrimp was just a bloddy mess
> as the shrimp, still raw, just felt like it was breaking up in my
> hands.
>
> I look forward to your advice or suggestions.

Myself, I use a cheap plastic-handled Forschner boning knife with a
short 3" stiff blade (also sometimes called a "trimming knife"). If I
keep it sharp, it's one quick cut down the back to expose the vein,
and a quick flick with the tip to get the vein out. I can do maybe a
dozen shrimp in a minute. If it's really large shrimp (say U/8 or so)
I give up on the knife and use my smaller set of kitchen shears.

If I want to shell as well, since the shell has been split it's pretty
short work, although most of my shrimp dishes are cooked shell-on.

The "Shrimp Butler" looks like it just mangles the shrimp.

--
Richard W Kaszeta

http://www.kaszeta.org/rich