Photo: Laura Tancredi

Should you take the poop line out of shrimp?

myrecipes.com - Do You Really Need to Devein Your Shrimp? - MyRecipes

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Whenever I stop by the seafood counter during a lap around the grocery store, I always grab a pound of shrimp. This crustacean is my go-to weeknight dinner because it defrosts fairly quickly and cooks even quicker. However, the one process that prolongs my time in the kitchen longer than I ever intend to stay is peeling and deveining shrimp. This task tows a thin line between being mindless/therapeutic and being an annoying, time-consuming chore. Most nights, I find myself standing over the sink with a paring knife, cutting a slit down the back of the shrimp, and wondering if this is even a necessary task. The black, slimy “vein” below the flesh of the shrimp is actually the shrimp’s digestive tract. Sometimes it is easy to see and other times it is barely visible. It is not harmful to the human body if consumed, and the rationale for removing the tract is based largely on aesthetics. Ultimately, deciding to devein shrimp or not boils down to personal preference. You have to take into account the amount of time you are willing to devote to removing the tract and the method of cooking in which you prepare the shrimp.

When You Might Wanna

If the thought of eating shrimp “poo” completely grosses you out, go ahead and commit to removing veins. The tract in extra-large (26/30 per pound) shrimp is typically more visible and can contain more sand particles than smaller shrimp. Therefore, it’s a good idea to devein large shrimp. Also, if you are pan-searing or sauteing the shrimp, most would agree that it’s more visually pleasing if you remove it. The shrimp to opens into a butterfly shape when it’s cooked at a high heat due to the slit down its back. The best way to avoid having to devein shrimp altogether is to purchase fresh or frozen peeled and deveined shrimp; however, since the work is already done for you, you do pay more for the pre-cleaned shrimp.

When You Shouldn’t Bother

For extra-small (61/70 per pound) to small shrimp (51/60 per pound), the time, labor, and possible hand cramping that deveining would require is not worth it because they’re so tiny. And when you steam, poach, or boil shrimp, it’s better to leave them whole, rather than slicing them down the back. Keeping the shape in tact allows for more even cooking.

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Why is my shrimp not cooking in lime juice?

It's something you can "cook" without ever even turning on the stove! The citric acid in lime or lemon juice denatures the proteins in seafood, which make it look as though it's cooked.

cityweekly.net - Easy Weekend No-Cook Shrimp - Salt Lake City Weekly

click to enlarge Ted Scheffler

I love the ease and simplicity of making ceviche, which is essentially raw seafood or fish that gets "cooked" in an acidic marinade such as lime juice, lemon juice, or vinegar. It's something you can "cook" without ever even turning on the stove! The citric acid in lime or lemon juice denatures the proteins in seafood, which make it look as though it's cooked. However, the seafood is not, technically, "cooked." The acidic marinade won't kill bacteria, unlike cooking with heat. So, it might be safer to use seafood or fish that was previously frozen or blast-frozen to minimize the risk of food poisoning.

Here is a very easy recipe for making shrimp ceviche.

Ingredients:

1 lb. medium shrimp, peeled, deveined and patted dry

1 c. fresh lime juice (9-10 limes)

1/2 tsp. crumbled oregano, preferably Mexican

1 1/4 tsp. chile powder

1 tsp. salt

1 jalapeno pepper, stemmed, seeded, and minced

1-2 Tbs. minced red onion

sliced avocado for garnish (optional)

Method:

Place the shrimp in a glass or ceramic bowl. Be sure the shrimp are dry. Pour in the lime juice.

Make sure that the shrimp are all submerged in the juice.

Refrigerate the shrimp for 12 to 15 minutes until they've turned pinkish and are no longer translucent. Any longer than 15 minutes and the shrimp will begin to toughen. In a colander or strainer, strain the shrimp and discard the lime juice. Place the shrimp in a clean glass or ceramic bowl and toss with the oregano, chile powder, jalapeno, salt and onion.

Chill before serving.

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