_Shrimp: To buy, store, devein or shell


Serves: 5

Ingredients

Directions:

TO BUY:
Choose those shrimp which are a translucent gray, tinged with blue (an opaque whitish color, tinged with pink, indicates that the shrimp aren't as fresh). Size in itself is no indication of superiority: while large or jumbo shrimp are generally required for "butterflying," the small and medium varieties are appropriate for most dishes and often have a finer texture and flavor.

TO STORE:
Place fresh unshelled shrimp, covered, in the meat section of the refrigerator. They will keep several days.

TO SHELL AND DEVEIN:
With shears or a sharp knife, cut shrimp along the back, cutting to-but not through-the last tail segment. Hold cut portion under cold running water to wash gritty vein away. (Or lift up vein with a toothpick and discard.) Strip off shell and legs, leaving the tail intact.

TO DEVEIN SHRIMP IN ITS SHELL:
Rinse shrimp first in lightly salted water then strip off and discard legs. Using a toothpick or tweezers, draw out the vein (the dark, gritty strip along the back) in one piece if possible. If this is too difficult, slit the shell along the back with a sharp knife or shears, and, using the knife point or a toothpick, remove the vein without loosening the shell. Rinse and dry shrimp.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

This _Shrimp: To buy, store, devein or shell recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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_Almonds: To toast
_Barbecue Rack: To make your own
_Bean Curd: To press
_Bean Sprouts, Canned: To restore crispness
_Bean Sprouts: To grow your own
_Bean Sprouts: To husk
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_Chicken, Cooked: To cut up
_Chicken: To bone
_Clams: To buy or shell
_Cornstarch Paste: To thicken with
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_Cream: To whip
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_Duck: To bone
_Egg Cubes: To prepare
_Egg Threads: To prepare
_Eggs, Preserved: To shell
_Eggs: To poach
_Flavor: To improve
_Ginkgo Nuts: To blanch
_Glutinous Rice: To cook
_Lard, Leaf: To render
_Lobster: To buy or cut up
_Lotus Seeds: To blanch
_Mung Peas
_Mushrooms: To dry
_Noodles, Egg: To deep-fry
_Noodles, Rice Flour: To prepare as a garnish
_Oil, Peanut: To enhance
_Onion Brushes: To make
_Paper Wrapping
_Peanuts: To toast
_Poultry: To suspend and dry
_Poultry: To truss
_Rice: To wash
_Shrimp: To butterfly
_Shrimp: To buy, store, devein or shell
_Shrimp: To remove tail shell segment
_Smoking
_Squab: To cut up
_Squid: To clean
_Steamers: To make your own
_Steaming
_Tomatoes: To peel
_Vegetables: To blanch
_Vegetables: To parboil
_Walnuts: To blanch
_Walnuts: To toast
_Wok: To clean
_Wok: To treat a new one




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