This year, we incorporated the Italian Christmas Eve meal tradition of using seven fish into our holiday plans (upon A’s suggestion and some timely New York Times recipes). One of the dishes was roast shrimp with aioli (see the NYT recipe here) Preparing this feast meant that A. and N. had to look closely at the fish and shellfish that we were planning to use, and it turns out that they had the most questions about the shrimp.
It is almost always cheaper to buy whole shrimp (look for shrimp with firm flesh) and clean it yourself. I devein the shrimp before cooking. My mother would also do the white vein on the underside, but I have noticed that most cooks do not bother with this step.
How to clean shrimp:
- Hold the shrimp with its head between your dominant thumb and two fingers, and yank firmly away from your body. Its shell should come off cleanly.
- Next, position the tail between the dominant fingers and pull away from your body with a firm tug.
- Remove the legs and all the other shells
- Turn the body so that the curved side faces you
- Use a small, sharp knife and run it a quarter inch below the flesh
- Carefully remove the black/brown string-like vein that runs the length of the skin
- Rinse the shrimp.