How to Peel a Cooked Prawn or a Shrimp
The Skill of Peeling Prawns or Shrimp is a Useful Culinary Technique
Nov 7, 2009
From prawn cocktails to the Australian style reef and beef where prawns are placed on top of a prime piece of beef, the prawn is a versatile food.
One of the most romantic images of the humble prawn is fishermen dragging their nets off the beach and pulling in a few bucketfuls. They then build a fire on the beach, cook their catch and then proceed to devour the little morsels.
The prawn can be part of a simple backyard barbecue. A bowl of the little red crustaceans makes a talking focus as people dive into the tub, getting their hands covered in prawn juice.
However, prawns first have to be peeled. And peeling a prawn is an art that must be learned and mastered by anyone with a passion for the crustacean. Because the quicker the individual can peel a prawn, the more they can eat!
Types of Prawns
There are two main types of prawns: cooked and uncooked.
- A cooked prawn or shrimp is a red colour.
- A cooked prawn has usually been cooked by the fish shop or on the trawler straight after the prawns were caught.
- An uncooked prawn is a grey colour.
- An uncooked prawn is termed a “green” prawn. These are usually purchased from the fish shop in the uncooked state then cooked with other foods like curries, or maybe on the barbecue hotplate.
Features of a Prawn
- There is a soft spot between the head and the main body. This is easily located by wiggling the head against the body.
- The prawn’s feet attach to the body just behind the spot where the head and body join.
- The body is covered in a soft shell that is firm when cooked.
- The tail is the small piece at the end of the body.
The following are steps for a right handed person to peel a cooked prawn.
Peeling a Prawn – Step One
Hold the prawn in the left hand between the thumb and forefinger, just behind the head.
Break the head away from the body, and discard the head. The prawn may spurt internal juices, but this is part of the delight of peeling and eating prawns.
Clean away the bits and pieces from the body.
Peeling a Prawn – Step Two
Hold the prawn along the body between the thumb and forefinger of the left hand.
Peel away the legs from the body with the right hand thumb. This action should be firm enough to take the legs right away revealing the flesh underneath.
Discard the legs.
Peeling a Prawn – Step Three
Still holding the prawn between the thumb and forefinger of the left hand, use the thumb of the right hand to break the shell away from the body in the small opening where the legs were.
Twist the shell away and ease it off the flesh of the body.
The shell will probably break a short way up from the tail. That is acceptable.
Discard the shell.
Peeling a Prawn – Step Four
Hold the prawn by the tail between the thumb and forefinger of the right hand.
Then squeeze on the joint between the tail and the body. This should force the flesh out of the remaining small piece of shell.
Finish by ensuring all pieces of shell, feelers and stuff between the head and body are all removed.
Some people remove the prawn’s vein by gripping it between the fingers and pulling it off down the back. Other people leave it in the prawn saying it adds more flavour.
The result should be a nice juicy prawn, ready to be devoured immediately or dunked into some tartar sauce. Or if the temptation can be overcome, it could be put into a bowl to be eaten later.
Disposing of Prawn or Shrimp Shells
After the prawn has been peeled, the shells and other discarded bits and pieces needs to be discarded. This needs immediate attention as prawn shells left around to ferment can lead to major problems with strong odours.
The shells should be wrapped up in a series of bags or other containers until they are well and truly sealed up. Then toss the lot in the garbage. Some people like to wrap their shells and freeze them until the garbage is removed.
The above steps in how to peel a prawn or shrimp may need a lot of practice to master. But this is one exercise that is well worth mastering. And one that is fun practicing!
Some recipes that prawns may be used in are:
- Tossed in with couscous with some tartar sauce
- Adding bulk to soup and noodles
- Mixed in with sausage and tomato casserole
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