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About Greg Klema
Expertise
Grilling, Charcoal, fish, wild game, birds and red meats, Seafood, Vegtables, gormet, Marinates Pork, Ribs, Olives, Onions.

Experience
Experience: Born `52, Grilled since age 12. Take 1st or 2nd pl in competitions in Chicago-Milwaukee corridor. Specialty is Fish, over charcoal. Do exotic stuff like skewered tenderloin with olives. Marinates, rubs, Have extensive library of Grill Cookbooks. TRY THIS: Appeteezer: Green pepper stuffed with cheese & scallops! It will blind them with your Grilliance. (Copywright 2000-2001, GSKlema)

You are here: Experts > Food/Drink > Southern U.S. Cuisine > Fish & Seafood > Grilling Shrimp w/ Shells Intact

Topic: Fish & Seafood

Expert: Greg Klema
Date: 10/10/2001
Subject: Grilling Shrimp w/ Shells Intact

Question
Is there a health reason why you should shell and devein before grilling Shrimp. I found a nice sale on some shrimp today but don't really have the time to peel and devein unless is't a health issue. I know more recepies call for peeling than don't.

Thanks

Mike

Answer
NO. There is no reason. The vein is edible as long as it is cooked. DON'T OVERCOOK! This is the most comon problem. People tend to overcook seafood. When the shell is salmon colored, it is done. The shell actually helps cook the meat because it is somewhat sealed inside a cooking vessle. The pealing is usually called fore more frequently due to the amount of labor involved shift to the chef rather than consumer.

Greg

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