Devein

Devein
information
Refers to the removal of the large vein that runs down the length of a shrimp. A fork can be inserted in the back of the shrimp to pull out the vein or a knife can be used to cut a slit down the length of the shrimp.

Deveining is the removal of the gastrointestinal tract of a shrimp, a common part of preparing them for eating. The digestive track is a dark band running from the head to the tail of the animal, where the spine would be if they were vertebrates.

DEVEIN
To remove the blackish-gray vein from the back of a shrimp. The vein can be removed with a special utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp need deveining for aesthetic purposes only.

The devein knife, sometimes called a devein tool, is a small sharp knife with a narrow tip. In fact the widest part of the knife is right at the handle. The blade then gets progressively narrower until it merely forms a small sharp tip.

How to Peel & Devein Shrimp
Is there a better way to peel and devein shrimp?
Here is one way taught to me by a professional chef that I Can recommend to you.

As you go, deposit the freshly peeled and deveined shrimp in a bowl. Once finished, store them in the fridge until you are ready to cook them.
See? Easy peasy.
You might also like ...

Devein - to remove the gritty, grey-black vein running down the curved top of the shelled shrimp by slitting the top of the shrimp open and pulling it out.
Devil, to - to prepare with spicy seasoning or sauce, for instance mustard and cayenne.

devein
dill
An annual, pungent herb, used in a variety of dishes and cuisines.

Devein - To remove the dark intestinal vein of a shrimp by using the tip of a sharp knife, then rinsing the shrimp in cold water.
Develop - Allow food to sit for a time before serving so the flavours have a chance to blend or brighten.

Devein - To remove the vein from the back of shrimp or to remove the interior ribs from peppers.
Dice - To cut food into cubes about 1/8- to 3/4-inch in size.

Devein - To remove the intestinal vein from the back of a shrimp either using a sharp knife or a utensil called a deveiner.

Devein
The intestinal tract in shrimp should be removed. A small knife works just as well as a special utensil. The shrimp should then be rinsed.
Diced ...

Devein:
To remove the grainy, blackish vein under the rounded top of a shrimp by slitting the shrimp and pulling it out.
Devil: ...

Devein prawns, chop 8 prawns; reserve. Chop remaining prawns finely.
Combine chopped prawns, pork, cabbage, onion, egg, cornflour, soy sauce and sesame oil in bowl; mix well.
Place a tsp of mixture onto centre of each wrapper.

Devein shrimp. Using a paring knife, cut a shallow slit along back of shrimp. Lift out vein. (You may find this easier to do under cold running water.) ...

Peel and devein shrimp. In a large skillet over high heat, melt butter in olive oil. Add garlic and shallots and saute for 2 minutes without browning.

8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
2 tablespoons fresh lime juice
1/4 cup chopped cilantro ...

8 raw shrimp (deveined and shelled)
1/3 lb. salmon fillet
1 lb. sea bass fillets, (cut into 1/2 x 2 inch slices)
1 lb. yellowtail or mackerel fillets (cut into 1/2 x 2 inch slices)
1 block tofu (cut into 8 equal sized cubes) ...

They are very small in comparison with warm water species and do not have to be deveined before eating. Most come to the U.S. market cooked and peeled and range in size from 150 to 500 shrimp per pound.

Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Trim root ends and tough tops of lemongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.

1 lb shrimp (raw, peeled deveined)
1 cup peas (frozen sweet)
chicken stock (extra chicken stock the origninal recipe didn t state the amount so i had to adjust as i) ...

Fettuccine, butter or margarine, carrots julienned, zucchini julienned, shrimp peeled and deveined, smoked sausage 1/4 inch slices, half and half, shredded parmesan cheese divided, ...

8 ounces fresh raw medium shrimp, deveined and tails removed
8 large round rice paper wrappers
8 ounce package rice vermicelli noodles, cooked according to package instructions ...

1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size ...

Ingredients: flour, sifted, sugar, Salt, egg, beaten, ice water, oil, shrimp, peeled and deveined (or 2 large onions, sliced into rings), Vegetable oil
Tip of the Week:
Whipping Cream with More Volume ...

Occasionally, deveining can be useful to get more colour per 'unit of heat'.

-Open up the prawn fully. If you like, you can remove the black intestinal tract from the prawn by scraping it out with the tip of a sharp knife. This is called 'deveining'.
-Grill on the butterflied side.
See recipe in full ...

devein: to remove the black vein running along a shrimp's back with a knife.
dice: to cut into very small even cubes.
dilute: to add liquid to another substance to thin or weaken it.

See also: Shrimp, Sauce, Cooking, Vegetables, Vegetable