Excellent video, sir. I just got back from the coast, where I visited a seafood shop and bought some large and jumbo shrimp. I've never prepped shrimp before, so this was the perfect video for learning how to do so. Btw, NO, you didn't waste water. I do the same thing when prepping poultry or washing produce. It's best to leave the water running while you're cleaning. Thanks for a great job.
Thank you for this info. I love shrimp but never prepared some myself and now I'll try my hand at it. I'll subscribe too and try to learn more about cooking.
I really enjoyed watching your video! I'm going to attempt to make fresh shrimp tonight (myself)...I definitely couldn't have done it without some instruction! This video was perfect! You make it look so easy!! Thanks for taking the time to publish this video!
Love the addendum about using the refuae for stock. I'm a HUGE fan of making my own stock and after my paella is done I will make soup/chowder with the leftovers.
Thanks so much for this video! I always thought shrimp had 2 veins (not just the one on the outer-side, but on the smaller inner-side)...but I'll soon be finding out as my hubby just brought home about 30 of the little buggers! The heads (thankfully) are NOT attached, or else I might never have made or eaten another shrimp in my life - ughh that head gunk was awful! And thanks for the tip about lower prices at the Asian food marts, I'll be sure to check that out too!
The test was all about seafood. It was in the 'Meats, Poultry, and Seafood' part of the course. Tofu was basically forbidden in that class, lol. I was assigned to handle the shrimp, so yeah...
@@krizellegriarte8906 I don't have a red seal, but I did complete the part of the course I set out to complete (I wanted to do the first half and then switch to the baking course, but something fell through and I wasn't able to get into the baking course in time). Sorry for the late response, you commented while I was sleeping. Time zones are weird like that. What sort of advice do you need?
The vein at the top is connected to the digestive system however the bottom vein is it’s nerve which you find in all meats that’s in chicken, pork, beef etc. you can take it out however there’s no need to.
I was t making shrimp but I always wanted to know the deveining process. On a side note, last night I made carribean style curry chicken and in the instructions it said to wash the chicken with lime Glad I know I'm really cooking authentic food! Great video! Glad I found it in my recommended!
Very nice video. I have relevant shrimp prep experience and find that in the larger shrimp, which starts with the size you have here, there is a ventral vein as well. I make sure to get both veins out because I'm grossed out by both. Fresh shrimp are yummy...I live on the coast.
This Is One Very Tiny Aspect As Old As The Hills That's Given The Go-By ! Any Tom, Dick, And Harry, Along With Potter & J.K.Rowling Would Vouch For That ! Adi !
The vein at the top is connected to the digestive system however the bottom vein is it’s nerve which you find in all meats that’s in chicken, pork, beef etc. you can take it out however there’s no need to.
Thank you soooo much...this is my first time cleaning shrimp and your tutorial was easy to follow..and thanks for the tip on how to use shells and heads for seafood stock...Merry Christmas
I like the video but you can peel shrimp faster by taking the head off flexing it the the apposite direction till bottom where legs are starts to crack and squeeze the tail and it pops out. I have to do this daily at Disneyland. Makes for faster prep haha cant wait to see the next video
Doesn't adding lime juice start to cook the shrimp, like in ceviche recipes? (Possibly making them tough and chewy when you further cook them?) Also, if you are using fresh seafood it should NOT smell fishy (or at least not a bad fish smell). I peeled 2 pounds of shrimp last night and it smelled perfectly fine, no need for lime. Anyway, thanks for the video, I used your paring knife technique.
It's not actually cooking it. Cooking takes heat. This is a chemical reaction that changes it from the raw state. It's also not long enough to do much.
The only thing bothered me was the water waste. If you are doing a lot of shrimp, that is gallons of water lost. Better to use a large bowl of water to rinse, and then strain water over them at the end. Do u ever use the fork method that removes it in one move? Thanks for the video!!!
Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That's about it.
I thought you would have shown how to devein a shrimp with the shell on. You did the pepper shrimp video and the shrimp had the shell & heads on....so did you devein those?
I brought some shrimp from the store the other day and they were raw and supposedly deveined but there was a vein on the underside of the shrimp. Does that need pulled out also?
Yes, I'm having the same question here! Wish the chef would have answered! I've checked some other vid channels, but they are only cleaning the shrimps on one side [top]. None of them are deveining the belly or bottom.
foodfaq guy, I love your enthusiasm!!! BUT, You Completely fogot the sandtrap on the underside of the shrimp, which can be gritty of course and taste bad too!!! Why???
++Tony Skulitz The "Vein" is the digestive tract of the shrimp. Its full of partially digested food and sand. If you cook it, it will turn gritty and sour the flavor and the prawn.
+Tony Skulitz yes if you don't you are eating the poop, that's why i don't like eating it from out side because they never clean it like we do at home!
+Bill Thompson Not sure, but don't they sort of leave the shell on for paella in traditional recipes? I've seen it served with the top of the shell opened with the vein cut out, but the shell left on other than that to help flavor the paella. The downside of this is that the person eating has to take off the shell themselves.
