Re: BAKED SHRIMP -These are great!
08/12/06 10:05 PM
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Sommer
Reged: 02/09/04
Posts: 283
Loc: Phoenix, Arizona USA
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If I understand correctly about shrimp anatomy, that dark line you speak of is a vein, that's why shrimp are "shelled and de-veined" which is the process you described. Btw, I remember my mother had a little gadget that could shell and/or de-vein shrimp easier than having to use a knife and your fingernail. I grew up spoiled on kitchen gadgets - everything from crockpots to a strawberry huller, a rice cooker, a melon baller, an orange peeler... you get the point. And of course, as other things hit the market, I usually ended up with those kitchen items too. We had a knfie, spoon, or spatula, or whatever utensil for practically anything you could think of. The shrimp gadget was a simply a long, hard plastic thing that you held onto at one end, and it had two prongs on the other end, one longer than the other. You slid the longer prong along the backside of the shrimp to shell it, and the shorter prong did the de-veining - my memory is a bit foggy on that though. I have yet to replace my kitchen gadgets that were lost/destroyed and there's a long list of others that I want... but I'm rambling now, sorry. :P Btw that was a very helpful guide on how to shell and de-vein shrimp by hand  , but it's easier for me, and I prefer to buy my shrimp already shelled and de-veined. I also need my fish to be already be filleted and de-boned. I prefer seafood over fish, but I like most whitefish. And now I'm rambling again.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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