De-veining Shrimp For Fried Coconut Shrimp

Video Transcript

Hi! This is Rich Buccola of New York City and today on behalf of Expert Village, I'm going to show you how to make coconut shrimp with orange marmalade dipping sauce. Alright, so we're back. We're going to devein our shrimp. I know in a couple of clips instead or orange marmalade, I might have said apricot marmalade. Just reiterating, it is orange marmalade today. Like I said, you can use apricot. You can use different things. I was used to always using apricots. Today, I'm going with orange because that's what my aunt said to do, and I'm going to listen to her because she knows better. Deveining our shrimp and descaling it. Here's our beautiful shrimp. We're going to take our small pairing knife, and what we're going to do is just hold our shrimp open and we're going to get in between the legs. Here's the legs. I'm going to try and do this real easy. Just cut nice thin cuts straight through the legs. Once you do that, these come off very easy. You see it comes off very easy. What I do is I save the last part of the shell on the tail. I leave that. Also, you want to get the vein out. See that blue vein? Some people leave it. I don't like it. I get rid of it. A nice small easy cut, and you see it comes right out. Just with the point of your knife. You can just pull it right out with your finger and you see it comes right out. Again, we put it right here. This is where it all goes. Your shrimp goes here and that's it. You want me to do another one real quick? Again, I'll show you. Just open it up, cut through the center. The shell comes right off then real easy. I leave the last part of the tail on. I come back, I look for that. I already cut a slice, so it pretty much comes off just nice and even. You don't want to cut it so hard. You'll see that vein comes right out. Pull it right out and that's it. That's deveining and deshelling your shrimp here on Expert Village. Come back. We're going to keep making this great appetizer. Coconut shrimp.

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