To clean shrimp, remove the shell and the vein that runs along the back of the shrimp either before or after cooking. Shrimp that have been boiled or steamed in the shell are moister and plumper than shrimp that were peeled and deveined before cooking. Shrimp that will be served cold—in appetizers or salads, for example—can be cooked in the shell. Shrimp dishes that are sautéed or grilled usually call for the shrimp to be peeled and deveined before cooking. The shells can be reserved for other uses, such as making shrimp stock, bisque, or shellfish butters. In this video learn how to properly clean and prepare shrimp for use in a variety of recipes with professional results at home.
