On Fri, 12 Nov 2004 10:36:15 -0500, alan
> wrote:

>Ahh...silly me. I stopped by the local housewares shop and I guess
>when people devein shrimp, the knife just literrally cuts down the
>back down the entire shrimp to reveal the vein.
>
>I've always stuck to how I was doing it , which was just slit a bit by
>the shrimp head so I could reach the vein and then pull it out !
>Hell.....a paring knife should do the same then......

Works for me. I've been doing it this way for years. Tedious? Yes, but
pull up a counter stool, put on some Springsteen and snag a glass of
chard, and the three pounds is done in no time.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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