AuthorsDen.com   Join (Free!) | Login  

     Popular! Books, Stories, Articles, Poetry
   Services MarketPlace (Free to post!)
Where Authors and Readers come together!

SIGNED BOOKS    AUTHORS    eBOOKS new!     BOOKS    STORIES    ARTICLES    POETRY    BLOGS    NEWS    EVENTS    VIDEOS    GOLD    SUCCESS    TESTIMONIALS

Featured Authors:  Stanley Ely, iTygo Lee, iWill Clark, iFrank Stephenson, iAnn Marquette, iRichard Harris, iLloydene Hill, i

  Home > Blogs Popular: Books, Stories, Articles, Poetry     

Auntie Val

· Become a Fan
  Notify me of new titles
  added by this author.

· 2 titles
· 9 Reviews
· Share with Friends!
·
Member Since: Sep, 2006

   Sitemap
   My Blog
   Contact Author
   Read Reviews

Books
· Seasoned With Love: From My Family To Yours


Short Stories
· Beefed up beef liver


News
· Tropic Wave Radio Interview by Sue Vogan

Auntie Val, click here to update your web pages on AuthorsDen.

Books by
Auntie Val



Seasoned With Love: From My Family To Yours

Buy Options
Amazon, Barnes & Noble, more..










Blogs by Auntie Val

Deveining Shrimp
10/5/2006 12:38:09 PM
A tip on how and why shrimp should be deveined.
Hi!

The black line that runs down the back of a shrimp (or lobster) is the intestinal tract. I for one, do not care to eat the intestinal tract of any creature. The taste of a shrimp that has not been deveined is a taste you will not soon forget. It is gritty and the taste is just AWFUL!

I bet a lot of people, if not the majority of people who do not like shrimp is because they've eaten a shrimp that was not deveined. Once that taste hits your mouth, it could make you hate shrimp forever unless someone fixes you shrimp that are deveined, and then have you decide.

In my cookbook, for every shrimp recipe I include what you need, and how to devein a shrimp, but I will tell you here too.

After removing the shell, turn the shrimp so the back side of the shrimp faces you. Using a paring knife, slit down the back of the shrimp, but do not go all the way through unless you are preparing butterfly shrimp. Place the knife between your thumb and forefinger and gently peel back the back side of the slit shrimp and remove the black vein (intestinal tract). Sometimes the vein is not in one piece and has to be rinsed out. Rinse all of your shrimp under cold water. Pat the shrimp dry with paper towels and place in a dish.

There are also three types of shrimp deveiners that can be found in any in kitchen store, grocery store or any store that sells kitchen utensils.


Post a Comment

More Blogs by Auntie Val
• Seafood with Love: From Me To You - Thursday, January 24, 2008
• SEASON'S GREETINGS! - Monday, December 18, 2006
• Meal Time is Family Time - Sunday, November 12, 2006
•  Deveining Shrimp - Thursday, October 05, 2006  
• Cooking tip - Friday, September 29, 2006


Authors alphabetically: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Featured Authors | New to AuthorsDen? | Add AuthorsDen to your Site
Share AD with your friends | Need Help? | About us


Problem with this page?   Report it to AuthorsDen
AuthorsDen, Inc. All rights reserved.