How to Devein Shrimp

Peel the shell starting from the head end, leaving the tail on if desired. The shell should crack and separate easily when you pinch it between your thumb and forefinger. Fresh shrimp shells pop off cleanly. Old ones stick.

Hold the shrimp belly-up in your non-dominant hand. Look for the dark vein running along the curved back. It shows through the translucent flesh as a thin black or brown line about 1/16 inch wide.

Make a shallow cut along the shrimp's back using your paring knife. Cut only 1/8 inch deep. You'll feel the knife hit the vein. The flesh splits open to reveal the dark tract inside.

Lift out the vein with the knife tip or a toothpick. It pulls free in one piece when fresh. Rinse the shrimp under cold water for 2-3 seconds to wash away any remaining bits.

Pat each shrimp dry with paper towels. Wet shrimp won't sear properly. They splatter oil and steam instead of browning. Store deveined shrimp on ice until cooking time.

Check your work by holding each shrimp up to the light. Properly deveined shrimp show clean, pink flesh with no dark lines. Process 1 pound of medium shrimp in about 8-10 minutes once you get the rhythm.