If you’re a seafood lover, you know that nothing beats the taste of fresh shrimp.
But before you dive into your favorite shrimp recipe, it’s important to properly clean and purge them.
Removing the shell and deveining can be a daunting task, but it’s essential to ensure that your shrimp are free of any grit or dirt.
In this article, we’ll explore different techniques for purging shrimp and share some tips and tricks to make the process easier.
So grab your kitchen shears and let’s get started!
How To Purge Shrimp?
The first step in purging shrimp is to remove the shell. You can either use brute force to rip off the legs and pry apart the shell, or use a small pair of kitchen shears to snip along the outer curve of the shell towards the tail.
Once the shell is removed, you’ll need to devein the shrimp. Look for the dark vein running along the back of the shrimp and use a sharp pairing knife to run along it. Pull out the string-like vein and scrape out any remaining particles with the knife blade.
But what about purging? One technique is to clean shrimp with potato starch by rubbing them together. The potato starch absorbs any smell and dirty particles from the shrimp very well, leaving them squeaky clean. Simply rinse off the potato starch after cleaning.
Another technique is to soak the shrimp in saltwater for 15-30 minutes before cleaning. This helps to draw out any impurities and ensures that your shrimp are thoroughly cleaned.
It’s important to note that for extra-small to small shrimp, deveining may not be necessary as it can be time-consuming and difficult due to their size. However, if you can see the vein, it’s best to remove it.
Why Purging Shrimp Is Important
Purging shrimp is an important step in cleaning and preparing them for consumption. During purging, shrimp are held in clean recirculating water without feed, allowing them to empty their gut of any food particles and other impurities. This results in improved eating quality, texture, and appearance of the shrimp.
In addition to removing food particles from the gut, purging also helps to remove any silt or other materials that may have attached to the gills during harvesting. This is important because these materials can affect the overall quality and taste of the shrimp.
Studies have shown that shrimp purged for up to 18 hours exhibit no difference in physical properties compared to the control group. However, both control and purged shrimp experience a reduction in physical properties on storage. This highlights the importance of purging before cooking or storing shrimp for later use.
Purging also helps to remove excrement from the shrimp, which can be unappetizing and potentially harmful if consumed. By purging the shrimp, you can ensure that you are consuming a clean and healthy product.
How To Devein Shrimp
Deveining shrimp can be a little tricky, but it’s an essential step in preparing them for cooking. There are a few different methods you can use depending on whether you’re using shelled or unshelled shrimp.
For shelled shrimp, you’ll need to use kitchen shears to cut along the outer edge of the shrimp’s back to allow access to the vein. Then, use the tip of a sharp paring knife (or your fingers if the vein is very large) to carefully slide the vein out and discard it.
If you’re using unshelled shrimp, start by twisting off the head, legs, and tail if they’re still attached. Next, use a sharp paring knife to carefully make a small slit along the back of the shrimp and remove the vein with the tip of the knife or your fingers.
Another method for removing the vein is to use a toothpick. Insert the toothpick closer to the tail section to make a small slit and pull out the vein.
It’s important to keep your shrimp on ice when peeling and deveining to keep them fresh. You can also make them extra clean by placing them in a bowl, sprinkling on potato starch, rubbing it in, and then rinsing it off.
Remember that for smaller shrimp, deveining may not be necessary as it can be difficult due to their size. However, if you can see the vein, it’s best to remove it. By following these steps, you’ll have perfectly cleaned and deveined shrimp ready for your favorite recipes.
How To Shell Shrimp
To shell shrimp, start by pulling off the legs if desired. Then, break open the shell along the underside by working your thumbs underneath and cracking it open. As the shell cracks, you can peel it away from the shrimp. Pinch off the tail where it meets the body of the shrimp and gently pull to remove it.
If your recipe calls for shelled shrimp, you can use kitchen shears to cut along the outer edge of the shrimp’s back to allow access to the vein. Then, use the tip of a paring knife or your fingers to carefully slide out and discard the vein.
If your recipe calls for unshelled shrimp, twist off the head, legs, and tail if they’re still attached. Next, use a paring knife to carefully make a small slit along the back of the shrimp and remove the vein with the tip of the knife or your fingers.
If you clean a lot of shrimp, consider using a deveiner tool. This inexpensive tool usually consists of a handle and curved, beak-like piece of metal or plastic. You insert the tip of the beak into the back of the shrimp, thread it down to the tail, and lift it up to break through the back. Ideally, this removes both shell and vein in one easy motion.
Techniques For Purging Shrimp
One of the most effective techniques for purging shrimp is to hold them overnight in clean recirculating water without any feed. This process allows the shrimp to “purge” or empty their gut of any food, resulting in improved eating quality. Additionally, any silt or other materials that attach to the gills during harvesting are also removed.
Another technique for purging shrimp is to use a saline solution. This method is particularly effective for crawfish. The saline solution causes the crustaceans to regurgitate any pond water from which they were harvested, and the thrashing around in the saltwater solution helps to clean the underpart of the mudbug and crab shells and tails which will sometimes collect tiny bits of muddy or sandy residue. It’s recommended to stir them around a bit with a broom handle or long spoon to help speed up the cleaning process.
For those who prefer not to use saline solution, soaking shrimp in saltwater for 15-30 minutes before cleaning is also an effective technique for purging shrimp. This helps to draw out any impurities and ensures that your shrimp are thoroughly cleaned.
Lastly, some people prefer to use potato starch to clean their shrimp. Rubbing shrimp together with potato starch absorbs any smell and dirty particles from the shrimp very well, leaving them squeaky clean. Simply rinse off the potato starch after cleaning.
It’s important to remember that whichever technique you choose, it’s best to cook raw shrimp right after cleaning or purging. However, if you need to store them, loosely store them in the refrigerator for up to 24 hours until you’re ready to cook them.
Tips And Tricks For Easier Shrimp Purging
Purging shrimp can be a time-consuming process, but there are some tips and tricks that can make it easier. Here are some suggestions to help you streamline the process:
1. Use a saltwater solution: Soaking shrimp in a saltwater solution can help to draw out any impurities and make them easier to clean. To make the solution, dissolve 1/4 cup of salt in 4 cups of water and soak the shrimp for 15-30 minutes before cleaning.
2. Use a colander: Place the shrimp in a colander and rinse them thoroughly under running water. This will help to remove any dirt or debris that may be stuck to the shrimp.
3. Use a toothbrush: A soft-bristled toothbrush can be used to gently scrub the shrimp, especially around the legs and other hard-to-reach areas. This will help to remove any remaining dirt or debris.
4. Freeze the shrimp: If you’re not planning on using the shrimp right away, you can freeze them for later use. Freezing the shrimp can also help to kill any bacteria or parasites that may be present.
5. Don’t overcook: Shrimp cook very quickly, so it’s important not to overcook them. Depending on their size, they may only need 2-3 minutes per side in a hot skillet or on the grill.
By following these tips and tricks, you can make the process of purging shrimp easier and more efficient. With clean, fresh shrimp, you’ll be able to create delicious seafood dishes that are sure to impress!
Common Mistakes To Avoid When Purging Shrimp
When purging shrimp, there are a few common mistakes to avoid. Firstly, do not skip the deveining process. While it may seem tedious, leaving the vein in can lead to a gritty texture and an unpleasant taste.
Secondly, do not rush the purging process. Soaking the shrimp for less than 15 minutes may not effectively draw out all of the impurities, while soaking for too long can lead to a mushy texture.
Another mistake to avoid is using tap water to soak the shrimp. Tap water contains chlorine and other chemicals that can negatively affect the taste of the shrimp. Instead, use filtered or bottled water for soaking.
Lastly, do not overcrowd the shrimp in the purging solution. This can cause uneven soaking and may leave some parts of the shrimp still dirty. It’s best to work in small batches and ensure that each shrimp is fully submerged in the solution.
By avoiding these common mistakes, you can ensure that your purged shrimp are clean, flavorful, and ready to be cooked to perfection.
