To de-tail or not to de-tail? Well, leave it to the "Barefoot Contessa," Ina Garten, to come up with the perfect shellfish ...

Devein the shrimp: Use a small, sharp knife to make an incision along the back of each shrimp, cutting through the shell, and remove the dark “vein.” Pat shrimp dry with a paper towel and ...

Pull out and discard the black vein. Lay each shrimp cut-side up on a chopping board. Use a sharp knife to slice across the “neck”, cutting deeply but not all the way through; the head should ...

Fill the cavity with some of the shrimp mixture, packing it in firmly. Use a serrated knife to carefully cut each yau ja gwai into eight pieces, each about 3cm (1¼in) wide, so you have 24 pieces ...

Remove the Vein: The vein is a black line that runs along the top of the shrimp. You can remove it with a small knife or a toothpick. Make a shallow incision along the top of the shrimp and remove ...

You've probably perfected the fine art of extracting every bit of meaty flesh from that pesky shrimp tail—and whether you do ...