Step-by-step tutorial on how to clean king prawns and brown shrimp.
Shrimp, from large prawns to small shrimp
For convenience I more often use large prawns: peeling and cleaning a few large prawns per person is much easier than peeling and cleaning whole portions of small shrimp.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cuisine: Italian
Ingredients
- king prawns (weight according to the dietary plan)
Suggested tools
- Knife
- Cutting board
Tutorial
The cleaning steps are the same for all shrimp, with small differences mainly related to size.
If you use frozen large prawns, let them thaw completely until they are soft: it will be easier to clean them without breaking them.
This procedure also applies to brown shrimp.
I usually buy 4 prawns per person.
Cleaning them takes a few minutes and the result is always appreciated.
Gently detach the head from the body.
CLEANING THE PRAWN HEADS
Rinse the heads under running water as if you were washing small containers until you remove organs and internal residues.
Let them drain in a colander.
You can use them to flavor a fish stock, prepare a broth with prawn heads or a prawn sauce.CLEANING THE PRAWNS
Shell the prawns.
Then:
– with a sharp small knife, make an incision along the back;
– with the tip of the knife or with a toothpick, remove the black vein [intestine] by gently pulling it upwards.
This applies to all shrimp, from king prawns to small shrimp, only that with small shrimp it can be difficult and sometimes skipped if it is not very visible.Rinse the shelled prawns thoroughly under running water.
Let them drain and pat them dry with kitchen paper.Your shelled prawns are ready to be used.
Shelled prawns, whole or cut into pieces, are perfect to use for preparing:
– appetizers, first and main courses.
Browse the recipes on the blog.
Storage, tips and variations
Storage
Raw cleaned prawns keep in the refrigerator for a maximum of 24 hours in an airtight container.
You can freeze them already cleaned: they keep for up to 2-3 months in an airtight container or in suitable freezer bags.
Do not refreeze prawns that have already been thawed.
Tips and variations
Always defrost slowly in the refrigerator to preserve texture and flavor.
You can leave the tail attached for a more elegant presentation.
FAQ – Questions and Answers
Crustaceans in the diet
Shrimp in the diet
Shrimp, from king prawns to small shrimp, are crustaceans low in triglycerides but high in cholesterol; they also contain a small amount of available carbohydrates.
For these reasons they are not suitable for all diets.
In our dietary plan shrimp are listed among foods to be eaten “occasionally”.What is the difference between king prawns and brown shrimp?
Without going into anatomical details, the main differences that allow us to distinguish king prawns from brown shrimp at the fish counter are:
– color: king prawns tend to be red-orange, brown shrimp are gray with pink or brown shades.
– size: typically brown shrimp are larger than king prawns.
– taste: king prawns have a stronger, more savory taste, brown shrimp are more delicate and sweet.
– nutritional values: both are low in calories, king prawns contain more fat but less cholesterol compared to brown shrimp.
Better fresh or frozen?
Both are fine, provided frozen ones are thawed correctly.
Should the black vein always be removed?
The black vein is the intestine of the prawn.
Its contents are not toxic but can spoil the dish:
– it is unpleasant to look at and to taste;
– it can contain sand or residues.
It is better to always remove it.Can I clean the prawns in advance?
Yes, up to 24 hours in advance, storing them in the refrigerator.
Can I use prawns with the shell on?
Yes.
The shell better retains juices during cooking and can add more flavor.
Wash the prawns with the shell thoroughly and remove the black vein before or after cooking, preferably before.
