Your shrimp arrives at the table. You’re salivating, ready to dive in. But then your gaze narrows in on the thin black line along the backs of each shellfish. As you’re about to rip into some prawns, the thought of “is that…shrimp poop?” and, perhaps more importantly, “is it okay for you to eat it?” passes you by.
The thought of eating poopy seafood makes me sick, but I didn’t want to give up shrimp just yet. I wanted to talk to food safety experts to find out what was really going on. Is that dark line really what it looks like? If so, should you be worried about eating it? Read on to find out what experts say.
To Devein or Not to Devein: The Great Shrimp Debate in Restaurants
As a seafood lover, nothing excites me more than a perfectly cooked shrimp cocktail or some succulent garlic shrimp scampi. But when dining out, I’ve often wondered – do restaurants actually devein their shrimp before cooking them?
This question has sparked heated debate in culinary circles. While some chefs insist on removing the vein for presentation, others argue it’s unnecessary and even impacts flavor.
In this article we’ll uncover the art of deveining including its purpose, why some restaurants skip it, and how to tell if your shrimp cocktail has had its vein removed or not. Time to solve this crustacean mystery once and for all!
What Does “Deveining” Shrimp Actually Mean?
Let’s start with the basics – what does it mean to “devein” shrimp?
Deveining refers to removing the digestive tract that runs along the back of the shrimp. This vein isn’t an actual vein, but rather the intestinal contents.
It appears as a thin, dark line that some find unappealing visually. The vein is entirely edible though and does not impact flavor or pose any health risks.
Removing it is purely for presentation purposes. This can be done by carefully slicing along the back of the shrimp with a paring knife and pulling out the vein.
Why Do Some Restaurants Devein Their Shrimp?
For restaurants that do devein shrimp before serving, here are some of the main reasons why:
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Improved presentation – Removing the dark vein makes the shrimp look more visually appealing. This is especially true for larger shrimp where the vein is more visible.
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Customer expectations – Many customers expect deveined shrimp at higher end restaurants or find the vein unappealing. Deveining meets these preferences.
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Perception of cleanliness – Though not a real health issue, some associate the vein with dirtiness. Deveining creates a perception of enhanced cleanliness and purity.
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Preparation for other dishes – If shrimp will be stuffed, butterflied or served as shrimp cocktail, deveining facilitates easier preparation and presentation.
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Tradition – Deveining is considered proper technique at some establishments, especially classically trained French kitchens. Not doing so bucks tradition.
So for many chefs, it’s about meeting diner expectations and elevating the visual appeal of the dish. When shrimp is the star like in shrimp cocktail, appearance matters.
Why Some Restaurants Choose Not to Devein
On the flip side, here are reasons why some restaurants intentionally keep the vein intact:
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Unnecessary step – As the vein is edible and not a health risk, some view removing it as a waste of time and labor. The extra effort doesn’t add value.
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Maintains texture – Removing the vein can slightly change the shape and texture of the shrimp, impacting the mouthfeel. The vein helps preserve structural integrity.
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Boosts flavor – Some chefs insist the vein enhances natural shrimp flavor and removing it takes away depth.
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Authenticity – Keeping the vein mirrors how shrimp are traditionally served in certain cuisines. Deveining alters the authentic experience.
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Efficiency – Leaving veins in speeds up prep time in busy restaurant kitchens. It allows cooking more orders at once.
For these chefs, deveining disrupts natural shrimp texture and flavor. Time is better spent on other aspects of the dish.
How Can You Tell If Your Shrimp Have Been Deveined?
If you want to deduce whether the shrimp on your plate have had their veins removed, here are a few clues to look for:
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Visible vein – Obvious, but if you clearly see a blackish vein running along the back, then no deveining happened. It will be more noticeable in larger shrimp.
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Uniform shape/texture – Deveined shrimp will have a smoother, more uniform appearance from top to bottom. The vein creates a slightly uneven shape.
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Cut along the back – Careful deveining creates a subtle slit along the top of the shrimp. You may see a faint incision line if you look closely.
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Price point – More expensive or elegant establishments are more likely to devein their shrimp as it’s considered proper technique.
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Cuisine – French, Italian and contemporary American restaurants frequently devein. Asian and Latin cuisines may be less likely to.
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Menu item – Deveined shrimp are more common in upscale appetizers like cocktail shrimp versus incorporated into other dishes.
Deveining isn’t always obvious, but keeping an eye out for these hints can detect veins even the most discerning gourmand might miss!
How Restaurants Typically Prepare Deveined Shrimp
For restaurants that do devein their shrimp, the exact process varies, but here is an overview:
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Use fresh, quality shrimp – Restaurants start with fresh shrimp rated U/15 or larger to make veins more obvious. Smaller shrimp veins are harder to see and remove.
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Devein before other prep – Shrimp are deveined soon after receiving them and before any other prep like peeling, butterflying etc. This prevents marring the exterior.
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Remove entire vein – All of the dark vein is removed, rather than just a portion, for a fully deveined appearance. Any remnants are unacceptable.
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Use a paring knife – The small, precise tip allows chefs to swiftly remove the vein with surgical precision while preserving the shrimp shape.
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Chill before final prep – Once deveined, shrimp may be chilled or iced again to preserve freshness for final cooking stages.
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Tail-on for cocktails – Deveined shrimp served as cocktail appetizers usually have the tail segment left intact for decorative flair.
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Check for completeness – Chefs inspect pre-service to confirm no stray veins remain that could diminish presentation.
It’s impressive attention to detail, but for 5-star cuisine, every element including properly deveining shrimp matters.
How to Tell When Your Shrimp are Under-Deveined
While restaurants aim for perfection when deveining, things can slip through the cracks. Here are signs your supposedly deveined shrimp still have remnants of vein:
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Visible segments – Parts of the dark vein are still evident running along the back. The entire digestive tract wasn’t fully removed.
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Inconsistent deveining – Some shrimp have no veins, while others in the same dish still have partial vein segments visible.
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Rushed texture – The deveining seems hastily done, leaving the shrimp texture uneven or disjointed.
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Choppy incision line – You can see messy, irregular cuts along the back instead of one straight, clean slice mark from precise knife work.
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Uneven curvature – The natural curvature of the shrimp has flat spots or indentations where the vein was gouged out forcefully rather than gently.
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Size inconsistencies – Much smaller shrimp are mixed with larger ones, making their veins harder to fully remove.
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Discoloring – Rough handling during sloppy deveining left blackish bruising on the shrimp flesh and membrane.
If you notice any of these red flags, your restaurant may need to step up their shrimp game! Politely point it out so they can improve.
Should You Ask for Deveined Shrimp at a Restaurant?
Whether you request your shrimp be deveined or not is a matter of personal preference. Some tips if you wish to inquire:
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Higher end spots are likely already deveining – But ask ahead if it’s important to you.
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For cooked dishes, it’s harder to tell – Deveining matters more for cocktails and presentations where you clearly see the whole shrimp.
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It may not be possible in some cuisines – Asian and Latin restaurants are less accustomed to deveining shrimp.
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Understand if they decline – Some chefs will refuse on principle to over-handle the shrimp.
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Make sure to ask before ordering – Giving the kitchen advance notice is respectful.
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Politely accept if they say no – You can’t always modify established menus.
I suggest trying the shrimp first without changes – you may find you don’t even notice the veins! But with prior notice, many kitchens will appease requests.
The Case for Deveining Your Own Shrimp
As we’ve seen, restaurants are torn on deveining shrimp themselves. But when cooking at home, should you bother removing those pesky veins?
Doing it yourself has some advantages:
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Complete control – No guessing if a restaurant properly deveined them. You can ensure it’s done right.
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Ideal for cocktails – Hosting a party? Deveining your own shrimp makes them cocktail ready.
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Improves appearance – Remove the blemish of dark veins for stunning presentations.
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Satisfies preferences – If you find the veins unappetizing, take care of it yourself beforehand.
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Teaches technique – Deveining shrimp is a fundamental skill good home cooks should learn.
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Relaxing activity – The repetitive motion of removing shrimp veins can actually be rather zen and relaxing!
But if you’re short on time or don’t mind the veins, by all means skip the step. It’s not a prerequisite for delicious shrimp recipes by any means.
The Great
Can eating shrimp’s poop make you sick?
Having established that the dark line is the shrimp’s intestines (okay, its poop), should you be afraid to eat it? It might look gross, but most people agree that it’s safe to eat as long as you cook it properly.
“Eating the shrimp’s digestive tract doesn’t make you sick—as long as you cook it thoroughly,” says Dr. Love. That means steaming, baking, frying, or whichever way you’re craving it, until it reaches 145°F. At this internal temperature, the shrimp will take on a firm texture.
That’s not to say you can’t get sick from eating shrimp in general. You can, but Dr. Paul says that eating shellfish raw or not cooked enough is usually what makes people sick. Love. For instance, just like ground beef, raw shrimp can contain bacteria like E. coli. But if you cook it all the way through, the heat will kill the bacteria and any other pathogens that could be harmful before they can mess up your digestive tract. So if you want to eat shrimp with the vein still in it, you might want to avoid raw shrimp sashimi and instead try them in a curry, stir-fry, garlicky pasta, or zesty taco.
What’s that black line in shrimp?
The dark line running through the backs of shrimp goes by many names—the dorsal tract, back vein, or sand vein, Tori Stivers, MS, a seafood specialist at the University of Georgia Marine Extension and Georgia Sea Grant, tells SELF. The marking is made up of the shellfish’s stomach, midgut, and intestine. Those structures support the crustacean’s digestive process, so yes, that black stuff is the shrimp’s waste, she says.
As for what you’re actually seeing there? Shrimp are called bottom feeders for a reason: They munch on foods found in the muddy depths of the ocean, like plankton, worms, microscopic animals, and various types of organic debris like sand. So that black line is likely a combination of all those things in various stages of digestion, Dave Love, PhD, a senior scientist at the Johns Hopkins Center for a Livable Future, tells SELF.
How To Peel And Devein Prawns By Gordon Ramsay
Is it necessary to devein shrimp?
The decision to devein shrimp is based on personal preference and aesthetics. The vein, or digestive tract, is not harmful to the human body if eaten. If the vein is visible through the shell and meat and you find it unappealing or unattractive, then it makes sense to remove it.
What happens if you don’t devein shrimp?
There are no negative consequences to not deveining shrimp. The only effect is that your seafood will not taste as it normally does. Instead, it will have an unappealing, slightly bitter flavor that may not satisfy your taste buds. As a result, deveining the shrimp is not required because the chance of having any negative effects is low.
Which portion of shrimp to devein?
So, if you’re wondering which portion of your shrimp to devein, it’s the bottom, which contains the digestive tract. A small knife or a skewer can be used to devein the shrimp. The alimentary canal, on the other hand, is a primary vein that runs over its upper body. In essence, it is the shrimp’s digestive tract or intestine.
How do you devein shrimp?
Deveining shrimp first starts with deshelling it. Simply Recipes explains that the vein is located on the outer crevice of the shrimp’s back, underneath the shell. To access the vein, you’ll need to fully remove the shell, then make a shallow incision with the tip of a paring knife.