In some cases, it is particularly recommended to remove it:
- when the shrimp are large or very large
- when the line is thick and clearly visible
- when you are looking for a more pronounced flavor
- when preparing a dish where shrimp are highlighted
For very small shrimp, some people choose to leave the shell on because it is very thin. But removing it is generally the best practice in cooking.
How to properly prepare shrimp at home?
The good news is that this step only takes a few minutes and becomes very easy with a little practice.
-
Defrost the shrimp gently
If your shrimp are frozen, ideally you should let them thaw in the refrigerator overnight. To speed things up, you can also rinse them under cold running water.
On the other hand, avoid letting them defrost at room temperature, as this promotes the growth of bacteria.
-
Remove the shell
According to the recipe, you can remove the shell and the small legs entirely. Some people prefer to keep the tail for a more elegant presentation on the plate.
-
Remove the black line
Place the shrimp flat and make a light incision along the back with the tip of a knife.
You will see the dark line appear: then simply lift it gently with the tip of the knife or a toothpick and remove it.
A quick rinse with cold water then helps to remove any small residues.
-
Dry before cooking
Pat the shrimp dry with paper towels to remove excess water. This step is important: well-dried shrimp brown better when cooked and develop a more pleasant texture .
And what about the small line on the side of the stomach?
Continued on next page
Continue reading by clicking the ( NEXT 》 ) button below !
