A step-by-step tutorial on how to clean prawns and shrimp, plus an important note on crustaceans in the diet.
Prawns, from large prawns to small shrimp
For convenience, I more often use large prawns: peeling and cleaning a few prawns per person is much simpler than peeling and cleaning entire portions of shrimp.
Prawns in the diet
Prawns, from large prawns to small shrimp, are crustaceans low in triglycerides but high in cholesterol and also contain a small amount of available carbohydrates.
For these reasons, they are not suitable for all diets.
In our dietary scheme, prawns are present but classified as foods to be consumed occasionally.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cuisine: Italian
Ingredients
I usually buy no fewer than 4 large prawns per person.
- large prawns (weight according to dietary plan)
Suggested Tools
- Knife
- Cutting board
How to Clean Prawns and Shrimp
This procedure is also valid for shrimp.
If the prawns are frozen, let them thaw completely until they are soft: it will be easier to clean them without breaking.
Gently detach the heads from the bodies of the prawns.
CLEANING THE PRAWNS’ HEADS
Rinse the heads under running water as if you were washing small containers until removing internal organs and residues.
Let them drain in a colander.And set them aside: they are perfect for making a prawn head broth or a prawn sauce.
CLEANING THE PRAWNS
Shell the prawns.Then:
– with a sharp knife, make an incision along the back of the prawn;
– with a toothpick or the tip of the knife, remove the black thread.The black thread is the prawn’s intestine.
Its contents are not toxic but can spoil the dish:
– it is unpleasant in sight and taste;
– it may contain sand or residues.
It’s better to always remove it.
Rinse the shelled prawns thoroughly under running water.
Let them drain.
Pat dry any residual water with kitchen paper. Your shelled and cleaned prawns are ready.
You can use them whole or cut into pieces.
Storage, Tips and Variations
Store cleaned prawns in the refrigerator in a closed container or a freezer bag.
Take the prawns out of the fridge at least half an hour before cooking.
Consume them within 24 hours.
You can freeze them immediately after cleaning if fresh and not thawed [never refreeze].
Prefer fresh prawns or slowly thawed in the refrigerator for better cooking results.
FAQ (Questions and Answers)
Can I cook prawns with the shell?
Yes.
The shell retains juices better during cooking and can add more flavor.
Wash the prawns with the shell thoroughly and remove the black thread before or after cooking, preferably before.Should the black thread always be removed?
The black thread is the prawn’s intestine.
Its contents are not toxic but can spoil the dish:
– it is unpleasant in sight and taste;
– it may contain sand or residues.
It’s better to always remove it.What is the difference between prawns and shrimp?
Without going into anatomical details, the main differences that allow us to distinguish prawns from shrimp at the fish counter are:
– color: prawns tend to be red-orange, shrimp are gray with pink or brown hues.
– size: shrimp are generally larger than prawns.
– flavor: prawns have a more intense and savory taste, shrimp are more delicate and sweet.
– nutritional values: both are low-calorie, prawns contain more fats but less cholesterol compared to shrimp.
