Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: We're tackling shrimp head-on, in Mario Batali's How To Tuesdays series.
Nestled in our risotto or perched atop salad, shrimp seems perfectly approachable -- friendly, even. It has that beautiful blush, a tender bite, and a sweet, clean taste like the sea. But raw shrimp? That’s a different story. Unless you pay a premium for its pre-cleaned brethren, it will come dressed in full armor. It will try to intimidate you with spindly legs and beady, accusing eyes. But today, we refuse to be daunted. We will tackle our shrimp headfirst -- and we’ll do it all with just two hands and a paring knife.
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Andy Nusser, chef and partner at Tarry Lodge, walks us through the process. Starting with the head and working our way down, here’s how to coax shrimp out of its shell, de-vein it -- and then discover its softer side.
Got anything you want to learn from the Batali chefs? Let us know in the comments!