Do you need to devein both veins on shrimp?

Do You Have to Devein All Shrimp? Removing the vein is a matter of personal preference and taste, not hygiene. It's not harmful to eat. If the vein is really pronounced—dark or thick—you may want to devein the shrimp for a tidier look.

simplyrecipes.com - How to Peel and Devein Shrimp - Simply Recipes

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How To Thaw Frozen Shrimp in the Refrigerator

Transfer the shrimp from the freezer to the fridge at least a day or two before using. Put them in a bowl to catch any melting liquid.

How To Quick Thaw Frozen Shrimp

If you're like us and didn't plan ahead, put the shrimp in a bowl and fully cover with cold (not warm) water. Place a small lid or plate in the bowl to keep the shrimp completely submerged. Let sit for 15 to 20 minutes until thawed. Change out the water if the shrimp still isn't thawed after that.

How Long Does Shrimp Last in the Refrigerator?

After you have defrosted your shrimp, store them in the fridge for 1 to 2 days.

Do You Have to Devein All Shrimp?

Removing the vein is a matter of personal preference and taste, not hygiene. It's not harmful to eat. If the vein is really pronounced—dark or thick—you may want to devein the shrimp for a tidier look. Larger shrimp can also have grittier veins, which can have an unappealing texture. So it's best to devein those guys. But if the veins are not very apparent, or if the shrimp are tiny, there's no need to spend the time tediously removing each vein.

Shrimp Deveining Tools—Worth It?

Depends on how much you love shrimp! If you find yourself having to shell and devein copious amounts of shrimp, by all means, get yourself a shrimp cleaner to make your life easier. However, a paring knife works just as well for deveining and shelling shrimp.

What to Do with the Leftover Shells?

Shrimp shells make great seafood stock, since they hold much of the flavor of the shrimp. Save the shells in the freezer until you need them. Then, boil them for about 20 minutes to make a quick seafood stock to use in place of water when making a seafood chowder, like this Clam Chowder recipe.

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