No matter the preparation, most recipes call for shrimp to be peeled and deveined. Here’s how to do it at home with nothing more than a paring knife. What exactly is a shrimp vein? It’s actually not a ...

This browser does not support the video element. This browser does not support the video element. Yes, you can buy shrimp that’s already peeled and deveined, but doing it yourself is simple and can ...

Most needs are actually deep wants. I don’t need Maldon salt, but my scrambled eggs aren’t the same without the crunchy flakes. I don’t need to remove every germ from every garlic clove, but doing so ...

Not deveining is a major shrimp cooking mistake — we'd argue that it could be the biggest one you might make. That doesn't ...

But to confirm when or when not to devein, I consulted three Southern chefs, each with seafood restaurants, to learn more about the process and ask if it's really necessary. All three agreed that more ...

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Let’s be honest: Shrimp are great when you don’t have to deal with them in their raw glory. All those little legs and shells and veins — who wants to mess with that slippery stuff? Fortunately, ...

Woody F. asked, “How can you tell if shrimp is undercooked or overcooked? Also, how do you extract the black intestinal substance after you peel the shrimp?” Let’s start with deveining. The dark line ...

You went to the store to procure ingredients for Shrimp and Salami Pasta and you came home with a bag of frozen shrimp only to realize that they’ve got shells, veins, legs, and everything—it’s all ...