How to Devein Shrimp - Foodie Flicks
Back away from those tiny-shrimp platters! I don't know why, but every time someone throws a party, they pick up those rings of mini shrimp as if it's gourmet and delicious. Not only are those shrimp too tiny to enjoy, but they also offer barely a fraction of the taste of the freshly prepared, larger variety.
So, to help get you off the crappy shrimp ring bandwagon, I give you: How to Devein Shrimp. It's easy. It's quick. It just requires a short amount of time to get rid of the shell and devein, and a quick saute to cook. (Talk about an easy saute -- the shrimp turn pink when they're done, so there's absolutely no guesswork.) I swear -- it's better to have less shrimp and mouth-watering flavor than those little things with crappy flavor -- save those for your shrimp salad.
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1There is an easier way: use a small scissor, and just insert the lower point of the scissor into the sand vein hole, and cut along the spine, with the shell on. You end up cutting the shell and the vein area open in one move. Removing the shell and the vein is trivially easy after that.
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