Cleaning shrimp is quite simple. To remove the heads, twist them off.
Pull off the legs, then remove the shell on the thick end and work your way down to the tail.
If you want to remove the tails, pinch the end of the tail and pull it away from the meat.
Using a paring knife, cut along the shrimp back just deep enough to expose the vein.
Remove this vein by lifting one end and zipping it off.
Rinse the shrimps and keep them iced or cook them off.
Butterflying shrimp helps large shrimp to cook faster and also gives a nice look. To butterfly: Starting at the thick end of the shrimp, cut along the back almost all the way through the meat.
Now it can open for a butterfly effect. Remember to save the shells for a good stock.

Instructor: Bianca Henry