Jim Davis: Hi! Chef Jim Davis here for Harris Teeter. I am going to show you all the different ways to cut and prepare shrimp. Usually, we have to first peel them, and we will start that by peeling off, starting with the legs, pulling off the segment, and going all the way down to the tail show. I want to leave the tail show on like that. This is a perfectly peeled shrimp.
To remove the vein, we are going to take our pairing knife and just make a small cut around the back of the shrimp, and expose this little black thing. And I use a skewer to get down in, to take that out. So then now I have got my shrimp deveined.
Butterflying is a process of making the shrimp thin, so that it will cook more quickly, usually done for frying. First of all, we have to peel our shrimp. Again, we are going to leave the little tail section on the shrimp, like that. Now we are going to cut this. First of all, we are going to devein it, just a little bit here. See if there's a vein in there. There we go. So we will pull the vein out. And we let out shrimp down, and take our knife, sharp cutting knife, our pairing knife, and we just cut along the inside of the shrimp, down to the tail show. We will not cut all the way through, we want to just leave it open. And then we open up our shrimp, just like this. And there you have a perfect butterfly shrimp.