Use a paring knife or small scissors to open the shell along the back of the shrimp, slicing into the flesh at the same time to expose the vein.
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For theshrimp cocktail, the shrimp get poached with their shells on, which makes them more flavorful. you’ll want to remove the vein before poaching, though. Here’s how:
Use a paring knife or small scissors to open the shell along the back of the shrimp, slicing into the flesh at the same time to expose the vein.
Lift the vein out with the tip of a paring knife, and wipe it off on a paper towel.
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