You'll be surprised: should you always remove the intestines of shrimp and how to peel them correctly

The convenience and availability of shrimp throughout the year makes it a favorite protein for many. The quick cooking process allows you to quickly enjoy dishes with this seafood, such as plain shrimp, shrimp roasted corn, lemon shrimp risotto or spicy shrimp with rice. And it all comes together in about an hour or less.

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However, there is one point that many shrimp recipes pay attention to that may go unnoticed: removing the dark "vein" that runs along the spine of the shrimp. Even though large shrimp and small shrimp are different animals, both have this vein and recipes often call for both to be removed before cooking. It is important to follow this step, but some may wonder if it is unnecessary to preserve the flavor and safety of the dish. Epicurious.com writes about this.

Do I need to peel shrimp before cooking?

Peeling shrimp means removing the dark membrane that runs along the outer curve of the shrimp, which is actually the intestinal tract. Many people do this to avoid a nuisance and to preserve the quality of the dish.

But is it necessary to do this for every recipe? If the shrimp is fully cooked (to an internal temperature of 63°C, according to the FDA), then removing the shrimp is not necessary from a safety standpoint. But for raw shrimp, the risk of foodborne illness increases, so it is usually advised to remove the intestines to reduce the risk.

When choosing whether to remove shrimp or not, you should pay attention to their size. Small shrimp usually do not need to be peeled, as there is nothing visible to remove. However, for larger shrimp, this step can be useful.

Chefs and cookbook authors agree that the size of the shrimp plays an important role in the decision to peel or not. Shrimp that are very small can be left without peeling, as this will not affect the flavor. Others point out that shrimp are eaten in the shell, so it is not necessary to remove the intestines for cooking.

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How to peel shrimp

Many seafood suppliers offer shrimp that have already been peeled and veined. But while this option seems convenient, you can save a few dollars and retain more control over the process by peeling the shrimp yourself. To do so, you need to follow a few simple steps, whether you have raw shrimp or shrimp that have been cooked in the shell.

If your recipe calls for shrimp with a tail, hold the shrimp in one hand and hold the tail firmly between your index finger and thumb. With your other hand, hold the body with your fingers and lightly pinch between your index finger and thumb near the tail. Then gently move the body from left to right until the shell bursts on both sides, allowing you to easily separate the tail from the body. If your recipe calls for tailless shrimp, you can skip this step and move on to the next one.

Slide your thumb between the shell and the body of the shrimp. When the shell appears under your thumb, lift it up to separate it from the body. Gradually remove the entire shell to leave only the tail of the shrimp, gently pulling out the small fins on the underside.

Now hold the peeled shrimp with one hand with the head up and the spine toward you. You will see the intestinal tract visible at the top of the head end of the shrimp. Using a sharp knife, gently slide the blade along the outer curve of the shrimp across the back. Remove the intestinal tract, cutting as deep as necessary.

Now the shrimp are ready to cook, but you can add a special touch by placing them in a little salt, rubbing, rinsing and drying. This quick process will make the shrimp taste better and strengthen their meat.

Thus, peeling shrimp yourself can make the process of cooking this seafood more controlled and economical, and add flavor to your dishes.

Earlier, we wrote about how Norwegian housewives clean herring in minutes.

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