Sgt. Pepper
Assistant Cook
- Joined
- Jan 6, 2005
- Messages
- 13
Ive read many sources now that tell me larger shrimp should definitely be deveined as well as shrimp that are cooked out of shell, as in gumbo or jambalaya. I'm hoping a New Orleans native or someone knowledgable on this subject can give me some help. I'm planning a shrimp boil, with a medium sized gulf shrimp. All the information I've read on the subject of shrimp boils, makes no mention of deveining the shrimp, presumably because there are so many of them. Is it acceptable to eat the vein in peel-and-eat/shrimp boil fashion. I know many are grossed out at the thought of eating the vein, but I wondered how they do it in New Orleans? Someone please help me out.
Thanks
Thanks