Here are the 4 best ways to do this

Shrimp can cook in minutes but prepare them? Here things get slower and become chaotic.
Mussels for peeling, cleaning veins, slippery bodies for struggle – especially when they work through a whole stack. But with the right technique, DEVEINE entrance does not have to be a drag. It can even be a little satisfactory.

In the video that we share here, the chef and food stylist Julian Hensarling demonstrates his four contact points to disguise shrimp with techniques that range from fast and scratchy to precise and flawless. These are the methods that stylists and chefs use, regardless of whether they are preserved or prepare for a dinner party.

If you are not familiar with DEVEINEINER, you need to remove the dark “vein” that runs down the back of the shrimp. This vein is the digestive tract of the shrimp, and although it is not harmful to eat, some people are equipped. The shrimp can also taste a little muddy, especially if it is prominent because it can be on larger shrimp.

Before you start, make sure that your shrimps are worth the effort: Search for fixed, sweet smelling shrimp and skip somewhat muddy. With high -quality shrimp in your hand you can clean them like a professional.

Method No. 1: The kitchen scissors method

If you cook in large quantities and a beautiful, flawless presentation for the shrimp – e.g. Tacos Or a large batch stirring in which the shrimps are thrown and folded with other ingredients – this is their movement. Just grab yours Kitchen scissors And cut the back of the shrimp, starting from above and work to the end of the rear while removing the cover. The vein suddenly stands out. This method works regardless of whether the shrimp is peeled or unusual, frontal or headless.

• When to use it: Garnelen -TacosPresent Currys on weekdaysPresent fried rice– You cook a lot of shrimp every time and the presentation is not the point.
• Why it works: They peel and devine at the same time, which saves a serious preparation time.

Head up: The most beautiful shrimp will not result, but as soon as they are sour or hidden in Tortillas, nobody will take care of.

Method No. 2: Knife along the spine

Do you want more control And Cleaning agent when devising? This is the classic approach that most chefs use in appearance and precision. This method works regardless of whether the shrimp is peeled or not, but is a particularly good choice if you want to switch on the mussels. Place the shrimp on a cutting board and use a sharp knife – Julian uses the knife of a cook, but also works a shoe knife – to cut on the back, focus on the center and move upwards. Cut into the meat about a quarter of the way – just enough to vacate the vein – and lift the vein out with the tip of your knife or your fingers.

• When to use it: This method is ideal for dishes such as New Orleans BBQ ShrimpsWhere you want to devise the shrimp before you want to cook with the bowls.
• Why it works: A clean slot offers you access to the vein without breaking or breaking the shape of the shrimp.

Head up: You need a sharp knife for a clean, smooth cut.

Method No. 3: The tweezer train

This is for the perfectionists. This method is intended for head-off shrimp, but it is suitable for shell-on and peeled shrimp.

Find the veins in the middle of the top of the shrimp (where the head was once) and gently pull them out with kitchen tweezers.

• When to use it: ShrimpCrudo or a dish in which flawless presentation is the key.
• Why it works: You get a completely intact shrimp – no slots, no tear – only clean lines and a smooth surface.

Head up: It’s a little fiddly, but it’s worth it if it looks.

Method No. 4: The toothpick trick

It looks like a party trick, but this method is surprisingly effective, especially if you have to keep the shell intact. Count three formwork segments from the tail and lightly bend the shrimp. Use a toothpick about a quarter of the way in the back of the shrimp. Hook the streak and pull them up and out in a clean movement.

• When to use it: Every dish in which the bowl must stay and look good, including Grilled whole frontal shrimp.
• Why it works: This method eliminates the vein with a minimal disorder of the shell or meat and keeps the shrimp beautiful and intact.

Head up: To do the vein just right can take a few attempts.

Take away

A few minutes of preparation go far. Devineed Shrimp taste cleaner and look better on the plate – especially in dishes in which you are the star. The best method depends on what you cook and how much time you have and how beautiful you have to look.

Regardless of the method you choose, carefully clean your shrimp and you will be rewarded with sweet, biting bites and a better dish as a whole.