Shrimp are delicious hot, warm or cold, full of health benefits and perfect for summer grilling and beach side picnics. I start to feel like Bubba from "Forrest Gump" when I'm listing all the ways I cook them -- shrimp salad, shrimp skewers, shrimp dipped in coconut, shrimp with chipotle and orange -- but I think the guy was on to something.

In addition to their versatility, shrimp, also called "fruit of the sea," are high in tryptophane. That's one of the 10 essential amino acids, serving to soothe the nervous system and aid relaxation. They also contain high amounts of vitamin D, the new super antioxidant being touted for cancer prevention.

Read on for Jennifer's four-step method for devining shrimp and the reason she gets funny looks at the grocery store.


I like shrimp because they are in fat and calories, but what about cholesterol? Recent studies show that the dietary cholesterol in shrimp does not substantially raise blood cholesterol, so they can be part of a scrumptious, healthy diet.

How do you devein shrimp?

Prepping shrimp is easy. I've cleaned a few thousand working in restaurants and in fact, I looked forward to it almost as much as cleaning squid. Here's my tried and true guide to all you need to know about cleaning shrimp. You don't even have to be a professional.


Step one: Pull off the tail. This makes it easier to remove the rest of the shell.

Step two: Remove the rest of the shell; it will easily pull away from the body.

Step three: Take a small paring knife and cut the back of the shrimp.

Step four: Remove the vein, which is the digestive tract, with the back of a knife.


How do you know if shrimp are fresh?

Most shrimp that you buy in the super market have been flash frozen for their voyage to their little ice beds where they look perfectly fresh. I always give them a sniff. I know people stare when I stick my nose over the Plexiglas, but if the shrimp are slimy, their shells are soft and starting to fall apart, or smell at all fishy or like ammonia, you know they've been around for a while.


Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.