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re: Deveining shrimp - Is it an insult to keep it?
Posted on 2/23/14 at 10:02 am to Degas
Posted on 2/23/14 at 10:02 am to Degas
I buy 50 lbs of 21-25s, 36-40s and 50-60s to 70-80s a year. The only time I ever de vein shrimp is if I'm frying the 21-25s. If they not deveined in a restaurant its no big deal.
Restaurants can buy de veined shrimp from the processor.
Restaurants can buy de veined shrimp from the processor.
1
Posted on 2/23/14 at 11:28 am to CHEDBALLZ
no veins in shrimp or crawfish. Even if I'm making BBQ shrimp, I split the back a little and pull the vein out. Its sandy
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