Content

• Steps
• Method 1 of 2: Butterfly sewing on the back
• Method 2 of 2: Butterfly Cutting from the Inside
• Warnings
• What do you need

Cutting the shrimp into a butterfly shape before grilling or roasting will help cook it more evenly and give the dish a beautiful appearance. The shrimp is usually cut by cutting the flesh along the back. It is also possible to cut the shrimp along the belly - this process is more laborious, but the result is incredible. See Step 1 for both methods of cutting shrimp.

Steps

Method 1 of 2: Butterfly sewing on the back

1. 1 Wash the shrimp. Wash all your shrimp, sand or other debris before starting the cutting process. Place the shrimp, which has not yet been cut, in a bowl of ice to keep it fresh.
2. 2 Peel the shrimp. While unpeeled shrimp can be simply cooked, butterfly-shaped shrimp are usually pre-peeled before being cooked. Peeling the shrimp opens up the flesh, which makes cutting easier and creates a butterfly shape. The tail can be left in place or removed, depending on how you want your shrimp to look. To peel the shrimp:
   • Tear off the head (if your shrimp were sold with heads).
   • Pull out the legs.
   • Pull the sliding shell with your fingers near the head itself, then separate it from the body.
   • Leave the tail or tear it off.
3. 3 Remove the digestive tract. These are black, gray or brown streaks that run along the inside of the shrimp. Before you cut the butterfly-shaped shrimp, this inner part must be removed. Place a knife at the head of the shrimp and make a neat cut along the length of the shrimp to stretch out the digestive tract. Pull it out of the shrimp and pat it dry on a paper towel.
   • If the insides fall apart, place the shrimp under running water and hold for a few seconds to wash them.
   • You can also use a shrimp peeler to pull the guts out of small shrimp.
4. 4 Use a knife to cut the back along the curve. To cut the butterfly-shaped shrimp, you just need to make the cut that is already there even deeper. Place the tip of the knife in the cut near the shrimp's head, then cut along the back to the tail. Don't cut the shrimp all the way through - just cut deep enough so that the body splits into two joined butterfly-shaped halves.
5. 5 Remove the nerve filament. Flip the shrimp upside down to check if it has a visible nerve vein that runs along the inside of the bend. If you see a dark line, you might want to pull it out. The nerve vein is edible, but it can affect the appearance of the finished meal. To remove it, gently run the knife along the filament of the nerve, cut open the flesh and pull it out. Pull the nerve out of the shrimp and discard it.
   • You can skip this step if you are battering and frying shrimp, or if you are not embarrassed by this visible thread.
   • Removing a filament of nerve is a little more difficult than cleaning out the inner veins. Be careful not to cut right through the shrimp.
6. 6 Rinse the shrimp and keep it cold. Rinse quickly under cool tap water, then place them on ice to keep the temperature cool while you butcher the rest of the shrimp.

Method 2 of 2: Butterfly Cutting from the Inside

1. 1 Rinse the shrimp. Wash all the shrimp and place them on ice to keep them fresh while you cut them one at a time.
2. 2 Peel the shrimp. Butterfly shrimp must be peeled to butcher, but you can leave the tail in place to make it easier to hold the shrimp while eating and add visual impact to the dish. little visual flair for the dish. For peeling shrimp,
   • Tear off the head (if your shrimp were sold with heads).
   • Grab the legs and tear them off.
   • Stick your fingers under the skin near the head, then separate it from the body.
   • Leave the tail or tear it off.
3. 3 Remove the digestive tract. Even though you are now cutting the shrimp along its inner curve, you still have to remove the digestive tract to make the shrimp look fresh and tasty when cooked. Place the knife along the digestive tract near the shrimp's head, then lightly press down on it and peel off a piece of flesh to reveal the insides. Pull them out and set them aside. Rinse the shrimp to rinse off any small unwanted residue.
   • You can also use a shrimp peeler to pull the guts out of small shrimp.
   • Don't cut too deep - cut just enough to draw out the insides.
4. 4 Remove the nerve filament. Place the knife at the bottom of the shrimp, near the head, just at the beginning of the nerve. Cut the flesh along the bottom of the shrimp and pull the string. Pull the thread out of the shrimp and discard it.
5. 5 Make an incision along the inner bend. Take a knife and make a deep cut along the inner curve so that the body is divided into two halves that are fastened together. Be careful not to cut through the shrimp.
6. 6 Rinse shrimp and keep cold. Rinse them under running water and then place them in a bowl of ice to keep them fresh by the time you finish cutting all the shrimp.
7. 7 Ready.

Warnings

• Be careful when using a cleaning knife.

What do you need

• Strainer to rinse and drain the shrimp
• Cleaning knife
• Cutting board