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DEVEINING AND BUTTER FLYING SHRIMP

Deveining and butter flying shrimp can be quick and easy when you follow these simple steps:

1. Remove the legs and peel off the shell
2. Run a sharp paring knife along the back of the shrimp to expose the black vein (the intestine)
3. Use the tip of the knife to remove the vein, quickly rinse the shrimp under cold water.

To butterfly:

1. Leave the tail on during peeling.
2. Make a deeper cut along the same groove where the vein was, slicing along the entire length of the shrimp, almost all the way through from the back to the other side.
3. Open the shrimp along the cut and flatten.

Adapted from Martin Yan's Feast (Bay Books).
Copyright © 2005 Yan Can Cook Group.