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    You are in: Home / Community Forums / Fish & Seafood / deveined shrimp
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    deveined shrimp

    OldWino
    Wed Feb 04, 2009 12:04 pm
    Food.com Groupie
    We've noticed that shrimp in the store sold as "de-veined" almost always still has a dark vein on the opposite side. Should this also be removed? And why did the processor not remove it as well?

    Thanks.
    Chocolatl
    Wed Feb 04, 2009 2:29 pm
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    The shrimp was probably deveined by machine and that part was just missed.

    It isn't necessary to devein shrimp unless you prefer it that way. It's done primarily for aesthetic reasons. The "vein" is perfectly edible.
    John DOH
    Thu Feb 05, 2009 12:06 am
    Food.com Groupie
    The "vein" is not, in fact, a "vein", but rather the "back end" of the digestive tract (yes, the "black stuff" is "shrimp poop"!)

    It probably (based on a thousand years of people who never considered it an issue) is not going to hurt you (consider all the other things that are harmful, and you eat anyways)

    Consider that the "shrimp processor" is concerned with dealing with a maximum number of shrimp in any given shift, that there aren't any consumer class action suits about eating shrimp poop, and anyone with a big concern can wash it out in seconds under running tap water, though this may require (in restaurants) "semi-skilled labour" and quality control that adds to costs, and therefor "balloons" the cost of shrimp at some point.

    Consider that "restaurants" will prepare an present their "smaller" shrimp (therefore cheaper ones) to puff up to look like the bigger more expensive prawns

    That pricey swordfish, bluefin , yellowfin "steak" you just grilled and served was probably 10X more "deadly" to your health than those dinky little shrimps could ever be.though mind that I am in my '50's and so "exempt" from most "health warnings"...

    John
    OldWino
    Thu Feb 05, 2009 11:52 am
    Food.com Groupie
    Yes, we've noticed this second vein in restaurants as well, found getting out with a butter knife could be problematic. I was just curious why deveined shrimp only took out the "top" vein and not the bottom one. In fact the second vein is never even mentioned.

    Having seen how time consuming it is removing it at home, I had guessed it was a cost v need decision. I also had never seen any of the TV chefs/cooks removing it, so figured it was not essential. Thanks for answering.
    Zurie
    Thu Feb 05, 2009 12:33 pm
    Forum Host
    The only problem with that vein (read: digestive tract) is that, if full and dark in colour, is usually gritty in taste when cooked ...

    I'm not sure I know what this 2nd vein is ...

    I notice, however, that with farmed shrimp (no taste, by the way) the poor things have been starved for a few days, and their digestive tracts are usually quite empty ... icon_biggrin.gif
    OldWino
    Thu Feb 05, 2009 1:12 pm
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    If one thinks of the shape of a question mark (?), de-veined shrimp have the outer (right side) vein removed and the shell split there. But there is still what appears to be a black vein in the middle of the left side. or inside curl of the shrimp.
    realbirdlady
    Thu Feb 05, 2009 9:39 pm
    Food.com Groupie
    My understanding is that the "inside" one actually is a blood vessel. (Mostly shrimp don't have a circulatory system, the blood just sorta seeps around, but they do have one sort of tube to direct some flow towards the back part of the body.)
    OldWino
    Fri Feb 06, 2009 11:57 am
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    Well that would explain why its never removed. Thanks.
    Mama's Kitchen (Hope)
    Wed Feb 25, 2009 5:11 pm
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    Yes. The one that is by the legs is the blood wein. The one they remove is on the back of the shrimp- or where we would call 'back' on our bodies.

    The large black one is the intestine. The other is not and is safe.


    from wiki:

    Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein".

    To deshell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.

    Removing the "vein" (a euphemism for the digestive tract) can be referred to as "deveining", though in fact shrimp do not have any real veins; they have an open circulatory system. The "vein" can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. The shrimp is then rinsed under cold running water.

    Here is a video on how to devein a shrimp:

    http://video.aol.com/video-detail/video-recipe-how-to-devein-shrimp/1539677859
    OldWino
    Wed Feb 25, 2009 10:42 pm
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    Thanks. Never thought of checking WIKI for this question!
    ala-kat
    Sun Mar 01, 2009 3:22 am
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    Having bought many pounds of shrimp right off the boat, and done nothing but remove their heads (really not any fun unless you're with friends and drinking icon_biggrin.gif ), there is nothing there to hurt you. Does it look better, yes. I don't bother with more than the head, and I don't expect others to either. icon_biggrin.gif There are some that don't bother with the heads, but if I'm out and paying for it, I want someone to have already done that nasty little job.
    OldWino
    Sun Mar 01, 2009 4:59 pm
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    Now thats fresh!
    Chocolatl
    Sun Mar 01, 2009 11:58 pm
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    ala-kat wrote:
    Having bought many pounds of shrimp right off the boat, and done nothing but remove their heads (really not any fun unless you're with friends and drinking icon_biggrin.gif ), there is nothing there to hurt you. Does it look better, yes. I don't bother with more than the head, and I don't expect others to either. icon_biggrin.gif There are some that don't bother with the heads, but if I'm out and paying for it, I want someone to have already done that nasty little job.


    I hope you save the heads for shrimp stock. icon_biggrin.gif
    SpearmintRhino
    Sat Dec 08, 2012 9:00 pm
    Newbie "Fry Cook" Poster
    I cook large prawns every other week for my kids, deviening the top section, until one of my daughter asked "dad, why are you removing the top line and not the bottom where the intestines would be !"
    Sure enough the top line is actually the main blood vessel connected to the heart.
    So the bottom smaller line is the actual intestines with all the yucki stuff are pass through and under the tail ( bottom) is where its all released !

    Gosh many so called "cooks" have got this one so wrong !!
    SarasotaCook
    Tue Dec 25, 2012 11:09 am
    Food.com Groupie
    I have eaten shrimp for years. When cooking (catering); yes, I take the time to clean; but for just me. NO. Sometimes I buy them cleaned, sometimes NOT. If it looks really bad, I may remove it.

    But yes, entertaining, it looks much better; but, either way doesn't bother me.
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