When it comes to favorite foods, Chefette Alissa’s heart belongs to shrimp. Grilled, baked, fried, or steamed—she’ll take it any way it comes. As a child, her mother’s fried shrimp was a household hit. The best part? Alissa was more than happy to clean the kitchen afterward, especially since it gave her an excuse to snack on the leftover shrimp while doing the dishes… talk about multitasking with joy!
The Art of Cleaning Shrimp
Most people know to remove the top vein—the dark line running down the shrimp’s back. But did you know there’s another detail that often gets overlooked?
Top (Back) Vein
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This is the digestive tract, often dark and gritty.
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Removing it improves both hygiene and flavor.
Bottom (Underside) Vein
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A thinner, paler line running along the underside.
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It’s part of the shrimp’s circulatory system.
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While not always visible, it can carry residual grit or sand, especially in wild-caught shrimp.
By removing both veins, you get:
✅ A smoother texture with no unpleasant surprises
✅ A cleaner, more refined presentation
✅ Peace of mind when serving discerning guests
Why We Do It at Sabor Chefs
At Sabor Chefs, we believe shrimp deserves the royal treatment. We clean both top and bottom veins with precision and care—because every small detail adds up to big flavor. When you’re cooking for family, friends, or clients, these little touches are what transform shrimp from a simple dish into a luxury experience.
So next time you’re prepping shrimp at home, channel your inner Chefette Alissa—take the extra moment to clean both sides, and savor the difference.
Pro Tip from Chefette Alissa:
Shrimp is a versatile star. Once cleaned properly, marinate it with garlic, lime, and a touch of olive oil, then grill it for a smoky finish that’ll win over any crowd.