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
  • 1 Comment
Flamin' Cajun Shrimp
Recipe question for: Flamin' Cajun Shrimp

1 Comment

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.
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