A question about a recipe: Flamin' Cajun Shrimp

I have a question about the recipe "Flamin' Cajun Shrimp" from fiveandspice. How do you feel about me using the little scissors-style shrimp de-veining tool I bought at Williams-Sonoma to cut down the back of each shrimp? I'm thinking that besides de-veining, it will make them easier to peel after cooking, and will allow more sauce to penetrate. This sounds really good. I am definitely going to try this with a friend, along with the scallops with the scallion/tarragon/creme fraiche sauce. Both recipes sound right up my alley.

  • Posted by: JohnL
  • December 15, 2013
  • 1154 views
  • 2 Comments
Cc6bf5b3 6c6f 4874 84aa f298a4e03501  2016 1215 flamin cajun shrimp james ransom 114
Recipe question for: Flamin' Cajun Shrimp

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Trena Heinrich
Trena Heinrich December 15, 2013

While I use a sharp paring knife to de-vein shrimp, your tool sounds very good also. I always think you should use whatever tool you're most comfortable with that gets the job done. Enjoy!

Review our Code of Conduct
Don't send me emails about new comments
CHeeb
CHeeb December 16, 2013

I also use scissors to remove the heads on "head-on " shrimp and save a little per pound on their cost. I couldn't cook without a pair in the kitchen.You'll see how quick the chore of deveining goes JohnL.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52