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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.
1
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.
Posted on 2/23/14 at 8:30 am to bossflossjr
Maybe all the shellfish poo that i eat is what keeps me healthy. Haven't been sick in a while. Ha.
Posted on 2/23/14 at 8:34 am to bossflossjr
quote:
different boo-boo protochol than home cookin.
You said it better than I.
Posted on 2/23/14 at 8:40 am to Tigertown in ATL
I don't want boo boo shrimp
Posted on 2/23/14 at 9:24 am to fatboydave
I usually do for larger shrimp (9-12 to 16-20 head on) if I am frying it or sauteing it.
Anything smaller than a 36/40 peeled and I'm not about to mess with that. Way too much work to devein smaller shrimp.
Anything smaller than a 36/40 peeled and I'm not about to mess with that. Way too much work to devein smaller shrimp.
Posted on 2/23/14 at 9:28 am to JasonL79
Sautéed shrimp I always devein first, boiled, of course not. Cooking show... C'mon maaaaaannnnn, you gotta take the vein out. 
Posted on 2/23/14 at 9:51 am to 82fumanchu
Me no like boo-boo in my bang-bang.
This post was edited on 2/23/14 at 9:56 am
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.
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
Posted on 2/23/14 at 11:35 am to Sailorjerry
wuts da vein y'all talkin' bout?
I eat em all,, he's still probly cleaner than where he's headed..
I eat em all,, he's still probly cleaner than where he's headed..
This post was edited on 2/23/14 at 11:36 am
Posted on 2/23/14 at 11:38 am to greenwave
quote:
I think I have seen this episode if it was when the guy judge basically said it was disgusting to leave the vein in.
Season 4, Episode 4 for anyone interested. Available through Amazon Prime Instant. The judges were repulsed by the vein. I think i'ts because the dishes were all pretty decent, so they had to find something to bitch about.
Posted on 2/23/14 at 11:59 am to BottomlandBrew
That show sucks so I'm not surprised they were all up in arms over it.
Posted on 2/23/14 at 11:59 am to BottomlandBrew
If it isn't cooked in the shell, they get deveined. I use a fork to peel them, so deveining is all part of the process.
Posted on 2/23/14 at 12:09 pm to Gris Gris
quote:
I sure as he'll don't devein them when I make BBQ shrimp.
Exactly. I mean.. How would you ever go about doing that?
Guy who said he will not eat shrimp with veins must not eat BBQ shrimp.
Posted on 2/23/14 at 12:10 pm to Sailorjerry
quote:
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
Interesting.
Not knockin ya.. I was just wondering how easy that would be.
Posted on 2/23/14 at 12:17 pm to 4LSU2
quote:
Unless they are boiled, I always devein my shrimp.
This is my approach. If I were to cook BBQ shrimp I don't think I'd devein either, as it seems like it would be a pain. I get pretty grossed out at fried shrimp that haven't been deveined.
Posted on 2/23/14 at 12:30 pm to LouisianaLady
quote:
Exactly. I mean.. How would you ever go about doing that?
I've seen Alton Brown take a pair of those small nose hair trimmer type scissors and use that to split the shell and get the vein out.
Posted on 2/23/14 at 1:10 pm to TigerstuckinMS
Well that's just messed up. I'll devein large and jumbos when I want the best presentation, depending on the dish.
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