NARRATOR: Peeled
and deveined shrimp
are easy to find at the store.
But they can be a good bit
cheaper with the peels on.
It's easy to save money by
doing the work yourself.
There are different
ways to peel shrimp.
Your recipe will tell you
what form of peeled shrimp
you'll need.
Completely peeled
and deveined shrimp,
if the head is still attached,
gently twist to remove it.
Then, go underneath where
the legs are attached
and dig your thumb under
the shell to release.
Next, remove the tail
with a gentle tug.
To devein, lay the shrimp
down and run your paring knife
along the back.
Try not to cut too deep and
pull out the thin gray vein.
Peeled and deveined
tail-on shrimp.
This time, remove the
shell as you did before.
But now, leave the last
segment of the shell attached,
the part with the tail.
As with the last batch, devein.
Peeled and deveined
tail-on, head-on shrimp.
When recipes ask to keep both
the head and the tail on,
just remove the shell
from the middle.
Make a shallow cut in
the back of the shrimp
and pull out the vein.
The heads are a delicacy
and add great flavor.
Now, you're ready for
shrimp appetizers, shrimp
stir-fries, shrimp skewers.
And you've saved some cash.
