We cooked some shrimps last Holy Week, and the recipe called for de-veining these succulent things.
Emily was around to help out with the de-veining and was glad to do a demonstration!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEa-xZ3nM4-MwZ9gnrEpWj3LbvYyMlr1tw3Z-_j79n7q4Oa6C_qubsw1echkO0Ur6ed9mYdsPEC8cwJYK4OpZkOjKAT7fhWFaFLQ-QwwceYgk9su5QoIrUDILykSZ2i1yuG0krhL5C0g/s400/IMG_6920.jpg)
Remove the shrimp's shell to get to the meat.
Slice through the spine, creating a shallow cut from end to end.
You will see a sort of black string exposed by the cut. Pull this out, also from end to end.
Voila! You get a de-veined shrimp. This makes the shrimp cleaner for consumption. An added bonus: the cut makes the shrimp puff out when fried, making it look even yummier.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVY2eekFRHyAkyqWZc28HiEzzF_JDSMoLGl_riosdklyQC2iPq9cxNikAsoawRPiZRlbwnQlTvvE8OG-iMjTdN4aEhcPh51mBf9vvk8_5uHhYfAzWnhtWbn85ZUQ4eivTi21ycCQi7cc/s400/IMG_6927.jpg)
While browsing through my photos, I chanced upon these shots which my wife took while I was helping out with the guinataan. Thought I'd just post it here for posterity :-).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnkdrSwIovSYU5LNuQgUjbeRehv-iA4dtQJfz3K9evOZuqU6Ag7df0N4bkoVg6dTcbuBHsAkgJUF9OB31U0ra6xfeDjvQmzVUEcvFiHlYbNESOM1XVfHSENLwLc5pGdgZiIFAdgohTtc/s400/Image007.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmbb1SsSODNFDgzXiY-wC5R_6GhYlxzI4GTfLnIGCBAuzA6BuvqccswwWZu7eaSkC4_zjC2AppZBRMaLCiiG25hFRN9z1UMAGAh9ME2C2u-8KXMVaNop4ALT3S_l75TksElQ0KOzIKLk/s400/Image008.jpg)
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