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On top of this confusion, the use of the terms shrimp and prawn is not consistent throughout the world. They are usually sorted and named by their size but the system is different in Britain, Europe and the United States. The only point common to all of them is that extremely large prawns are sold as giant, king or tiger prawns.
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Some supermarkets will devein the raw shrimp for you, but if not, you can make your work easy with a simple shrimp deveiner like the one shown here. This is a relatively inexpensive tool and comes in handy for many seafood preparation jobs.
To use the deveiner on raw shrimp, first run a sharp knife down its back, exposing the vein, then push the shrimp deveiner along the back, removing the vein, then rinse under cold water. This leaves the shell still in tact with the vein removed ready to add to your lobster boil, or paella recipe.
If using on cooked shrimp, first cook the shrimp. Then, if their heads are still attached, remove them. Hold the shrimp under running water and peel off the shell working toward the tail. Push the shrimp deveiner along the back, and they are ready to use in your favorite shrimp cocktail. Shrimp deveiners like the one shown here can be found in the Gourmet Fusion store, along with many other useful seafood tools.
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