Place the shells in a plastic bag and seal it shut to throw them out. {“smallUrl”:“https://www. wikihow. com/images/thumb/9/94/Prepare-Shrimp-Scampi-Step-1Bullet1. jpg/v4-460px-Prepare-Shrimp-Scampi-Step-1Bullet1. jpg”,“bigUrl”:"/images/thumb/9/94/Prepare-Shrimp-Scampi-Step-1Bullet1. jpg/aid1442661-v4-728px-Prepare-Shrimp-Scampi-Step-1Bullet1. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">
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<br />\n</p></div>"} If you want to use the shells to make shellfish stock later, just seal them in a plastic bag and place it in your freezer. {“smallUrl”:“https://www. wikihow. com/images/thumb/8/8a/Prepare-Shrimp-Scampi-Step-1Bullet2. jpg/v4-460px-Prepare-Shrimp-Scampi-Step-1Bullet2. jpg”,“bigUrl”:"/images/thumb/8/8a/Prepare-Shrimp-Scampi-Step-1Bullet2. jpg/aid1442661-v4-728px-Prepare-Shrimp-Scampi-Step-1Bullet2. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">
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<br />\n</p></div>"} You can leave the shell on to keep some of the flavor, though this will make the shrimp a bit harder to eat. If you want to do this, you should cut the outer edge of the shrimp’s back with kitchen scissors, so you can devein the shrimp easily. {“smallUrl”:“https://www. wikihow. com/images/thumb/7/7f/Prepare-Shrimp-Scampi-Step-1Bullet3. jpg/v4-460px-Prepare-Shrimp-Scampi-Step-1Bullet3. jpg”,“bigUrl”:"/images/thumb/7/7f/Prepare-Shrimp-Scampi-Step-1Bullet3. jpg/aid1442661-v4-728px-Prepare-Shrimp-Scampi-Step-1Bullet3. jpg",“smallWidth”:460,“smallHeight”:306,“bigWidth”:728,“bigHeight”:485,“licensing”:"<div class="mw-parser-output">
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<br />\n</p></div>"}
If you can see the vein, just pull it out with your fingers or with the tip of your knife. If you can’t see the vein, then move on to the next shrimp.
