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re: Deveining shrimp - Is it an insult to keep it?
Posted on 2/23/14 at 7:51 am to geauxtigers6492
Posted on 2/23/14 at 7:51 am to geauxtigers6492
These are professional chefs looking to present restaurant quality dishes.
I don't care about the "vein" one way or another (how bad can cooked shrimp crap be?), but I can't imagine a high end restaurant not deveining.
I don't care about the "vein" one way or another (how bad can cooked shrimp crap be?), but I can't imagine a high end restaurant not deveining.
Posted on 2/23/14 at 8:19 am to Tigertown in ATL
Im with the majority here... Depending on how I plan to prepare them, will determine whether I devein or not. Like Gris said, BBQ Shrimp are prepared whole and with vein. Boiled Shrimp are deheaded and boiled with vein like 4LSU2. Smaller shrimp are usually just peeled & cooked at this house. Crawfish are never deveined, Wink. Ever. Funny story Emilio. I must eat alot of boo-boo and repulse some posters. There are some silly comments in here about shrimp veins, considering the kitchens/staff/prep most folks never see in establishments inwhich they dine.
Back to the OP: I believe the issue with the veins here was relative to the presentation for the competition. The contestant should have deveined the shrimp for presentation in a competition. That follows different boo-boo protochol than home cookin.
Back to the OP: I believe the issue with the veins here was relative to the presentation for the competition. The contestant should have deveined the shrimp for presentation in a competition. That follows different boo-boo protochol than home cookin.
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