SHELL-ON RAW SHRIMP

Yield: For 3 servings; 2 to 2½ lbs. green shrimp yield about 1 lb. cooked or 2 cups.

Ingredients

• 1 lb. of shrimp in the shell- “green” shrimp, or ½ lb. of cooked shrimp without the shells

Directions

1. For 3 servings, allow about 1 lb. of shrimp in the shell- “green” shrimp, or ½ lb. of cooked shrimp without the shells. 2 to 2½ lbs. “green” shrimp yield about 1 lb. cooked or 2 cups. Cooking shrimp in their shells adds flavor. To prevent curling and toughening, drain at once after cooking. Shucking is easy, either before or after cooking. A slight tug releases the body shell from the tail. Devein before or after cooking, using a small pointed knife, the end of a pick or scissors. This is essential. To butterfly before cooking, peel the shrimp down to the tail, leaving the tail on. Devein. Holding so the underside is up, slice down it’s length, almost to the vein. Spread and flatten to form the butterfly shape.

Equipment

• small pointed knife, the end of a pick or scissors

Notes

• Cooking shrimp in their shells adds flavor; This is essential.

Arwilda’s edits

Arwilda’s note: Visible annotation or emphasis. Hand-drawn underlining emphasizes cooking and draining guidance, This is essential, and Devein.