What You'll Need
- Nothing
Directions
These delicious gems from Southeast Alaska are a responsibly-sourced, more flavorful alternative to the farmed shrimp often found in grocery stores. Spot shrimp vary in size and have a rich, sweet taste similar to lobster tail.
Preparing and peeling spot shrimp is easy. Just follow the steps below:
1. Spread the shrimp on a paper towel–lined plate and thaw in the fridge for 30 to 60 minutes, until partially thawed. This makes peeling easier.
2. Shrimp roe (eggs) can be found on some spot shrimp and has an intense briny, seafood flavor. To remove, pry the semi-frozen roe loose with your thumb in one piece, then rinse the shrimp with cold water.
3. To peel and devein shrimp, use kitchen scissors to cut along the top of the shells from end to end. Remove the digestive tract. Peel off the shells from the incision or leave the shells on for certain preparations. To peel, hold the base of the tail and gently pull the shrimp from the shell.
4. The shells and roe can be saved and used to make stock or infuse sauces.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
