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Whether or not to devein shrimp is primarily a matter of aesthetics and not sanitation. South Beach Grill chef James Rivenbark cooks through 60-70 pounds of them a day, and is well versed in matters of food sanitation, a standard part of any formal culinary education.
“They definitely didn’t pull us aside at Johnson and Wales and say be sure to devein your shrimp,” the 2007 graduate from the noted cookery school’s Charlotte campus said
The black line sometimes visible is part of the animal’s digestive system, but the color comes from dirt and sediment, hence the gritty sensation experienced when biting into one that hasn’t had it removed.
In an article titled “Shrimp 101,” the respected Coastal Living magazine boils it down like this: “If the veins don’t show, don’t bother.”
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Date posted: August 25, 2014
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