How to Poach, Peel and Devein Shrimp

We’ll admit, it’s pretty damn easy to just grab a giant bag of frozen shrimp at the store, thaw those babies out and dig in. Our friend chef David Lefevre of The Arthur J in Manhattan Beach, CA has convinced us it’s worth doing a little extra work. He’s shown us that if you get raw shrimp and make your own poaching liquid, you’re going to have much much more flavorful shrimp. He starts with making a court boullion, by boiling water and adding onion, carrots, celery, parsley stems, lemon, white wine, salt, peppercorns and garlic. Drop the shrimp in the water and once they start to float, pull them off the heat and shock them in cold water to stop the cooking. From there you’ve just got to peel and devein and you’ve got delicious shrimp in no time.
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[@FullThrottleGarage69]

what was with the playboy thing at the end lol

[@franciscoleyva4413]

You could also put your court bouillon veg/peppercorns in a sachet (cheese cloth) and just dump your shrimpies in the water.

[@gab.lab.martins]

"Vein", a.k.a. "bug's guts full of shit".

[@kazblue06]

Can you devein it before you cook it??

[@franciscoleyva4413]

Yes.

[@lilguava70]

Yep, I do it all the time.
It's just easier to do it after if you're already going to be shocking it in ice water. It cools down enough to handle with your hands and it is firmer after cooking so it's easier to get it out.

[@accidentism]

Liddibitoff

[@noYouthinkaboutit]

"Cooking shrimp at home is super easy"
Ok, maybe I should give that a shot!
"Start by making a Court Bouillon"
...uh...
"heres 5 ingredients to flavor the water for your 6 shrimp including parsley stems"
I knew I liked cooked frozen shrimp

[@kylesenior]

We call them prawn in Australia. Shrimp are those tiny prawns that aren't worth eating.

[@Walter-Anderson]

Aren't those prawns?

[@squidgyquijabo2422]

Yeah be sure & cook the vein into it so you don't miss out on that nice shit flavor

[@oopopp]

LOL!!!!... when you dip it in the cold water... you just WASHED whatever flavor you put on it away... the shrimp was in the broth way too short to absorb anything...
there is a way to do this but this guy is doing it all wrong...