Butterfly Shrimp

Rescue Chef Danny Boome gives tips on how to butterfly shrimp.

Hi, I am Danny Boome and we are talking about fresh seafood and especially shrimp. There is very beautiful shrimp there. Nice, big, juicy and meaty seafood, okay. How this is as a natural shell that comes off like a wrapper? Okay, and a lot of food has a natural blueprint to it and this is the easiest thing in the world. You just run your thumb through it and open it up. It is a lot easier than an onion. Once you get underneath that shell, you find this wonderful flesh, but in there, there is some little bit of some bobs we need to get out. Black lines, it could be found at the top of the shrimp and the belly. What they are, it’s the filtration area of said animal. So, what we are going to do is we are going to show you how to take them out. The first thing we do, keep your knife handy, just run the knife down back of the shrimp and what you find is basically this black vein and that vein as I said is the filtration system. So, what we are going to do is we are just going to scrape it out very, very quickly. If it is sometimes red, that is actually the row of the fish’s eggs. Then we take the vein at the bottom and what you will find is—once you’ve done this – your shrimp, when you eat it will be a lot more succulent. You will not have a gritty aftertaste, let us put it like that. Now, when you are storing it? Where are you going to put? Naturally, in the fridge, aren’t you? You are not going to leave it out on the side, where you let the bacteria grow and you have a bit of food poisoning. We want to get it into a dry bowl with a bit of clean film over the top, in the fridge it goes and then when you are ready for it, pull it back out and if there is any juices, rinse that that shrimp. You preps, you stored and then what are you going to do? You are going to put it all into a very, very quick dish, a bit of linguine, bit of tomato, garlic and bit of shrimp—happy days.