BY MARGARET MAPLES
- Grasp the shrimp's legs securely, and peel away the shell. Shrimp are often eaten by hand, so leave the tail and the last section of shell as a handle for diners.
- With a sharp paring knife, slice down the center of the shrimp's back to reach the intestinal vein.
- Lift out the vein with the tip of your knife. Now rinse the shrimp and pat it dry, and you're ready to cook.
- Pile cream cheese and spinach souffle onto crackers, and top with shrimp. Open the wine, and you're ready to party.
- Most of the shrimp sold in our market have been frozen and some are thawed for sale. Other shrimp are sold IQF -- individually quick frozen.