Is it that hard to do with a paring knife? And if you miss some, is it that
bad?

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"alan" > wrote in message
...
> Hey All -
>
> 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.
>
>

"alan" > wrote in message
news
> Nope....got that clarified.
>
> I thought the correct method was to remove the vein without
> breaking/slicing the shrimp as much as possible. I've been doing this
> for years....just slicing by the head and pulling it out.
>
> After looking into deveiners....I now know it's okay to slice and that
> makes my job a whole lot easier !
>
> On Sat, 13 Nov 2004 15:33:21 -0800, "Louis Cohen"
> > wrote:
>
>>Is it that hard to do with a paring knife? And if you miss some, is it
>>that
>>bad?
>

I use a small (3" blades) sharp pair of scissors sold for needlework. With
fresh shrimp, I pull off all the heads before attacking the vein. A quick
snip through the back, a quick rinse to wash out the sand vein, and you're
good to go. And, if you need shelled shrimp, the cut along the back makes it
easy to strip the shells in one piece.

Regards,

Susan

"alan" > wrote in message
news
> Nope....got that clarified.
>
> I thought the correct method was to remove the vein without
> breaking/slicing the shrimp as much as possible. I've been doing this
> for years....just slicing by the head and pulling it out.
>
> After looking into deveiners....I now know it's okay to slice and that
> makes my job a whole lot easier !
>
> On Sat, 13 Nov 2004 15:33:21 -0800, "Louis Cohen"
> > wrote:
>
>>Is it that hard to do with a paring knife? And if you miss some, is it
>>that
>>bad?
>

I use a small (3" blades) sharp pair of scissors sold for needlework. With
fresh shrimp, I pull off all the heads before attacking the vein. A quick
snip through the back, a quick rinse to wash out the sand vein, and you're
good to go. And, if you need shelled shrimp, the cut along the back makes it
easy to strip the shells in one piece.

Regards,

Susan

"alan" > wrote in message
news
> Nope....got that clarified.
>
> I thought the correct method was to remove the vein without
> breaking/slicing the shrimp as much as possible. I've been doing this
> for years....just slicing by the head and pulling it out.
>
> After looking into deveiners....I now know it's okay to slice and that
> makes my job a whole lot easier !
>
> On Sat, 13 Nov 2004 15:33:21 -0800, "Louis Cohen"
> > wrote:
>
>>Is it that hard to do with a paring knife? And if you miss some, is it
>>that
>>bad?
>

I use a small (3" blades) sharp pair of scissors sold for needlework. With
fresh shrimp, I pull off all the heads before attacking the vein. A quick
snip through the back, a quick rinse to wash out the sand vein, and you're
good to go. And, if you need shelled shrimp, the cut along the back makes it
easy to strip the shells in one piece.

Regards,

Susan