devein

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de·vein

 (dē-vān′)
tr.v. de·veined, de·vein·ing, de·veins
To remove the dark veinlike hindgut from (a shrimp, crayfish, or lobster).

devein

(diːˈveɪn)
vb (tr)
1. (Anatomy) anatomy (generally) to remove a vein or veins from
2. (Cookery) (in cookery) to remove the intestinal tract, which resembles a vein, from (a shrimp or prawn)

de•vein

(diˈveɪn)

v.t.
to remove the dark dorsal vein of (a shrimp).
ThesaurusAntonymsRelated WordsSynonymsLegend:
Verb1.devein - remove the dark dorsal vein of (a shrimp)
get rid of, remove - dispose of; "Get rid of these old shoes!"; "The company got rid of all the dead wood"
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INGREDIENTS: 1tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 200g raw tiger prawns, shelled and deveined 1tbsp Shaohsing rice wine or dry sherry 1 x 225g can of water chestnuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an angle into 1cm slices, to garnish METHOD: 1.
INGREDIENTS (serves 4) 24 king prawns, peeled, deveined and butterflied; 100g Seasoned The Groovy Food Company Organic Coconut Flour; 250g desiccated coconut; 2 eggs, whisked Salsa: 1/2 ripe but firm mango, finely diced; 1/2 bunch of coriander finely chopped; juice of 3 limes; 4 tbsp fish sauce; 1 large tbsp the Groovy Food Company Organic Coconut Sugar; 1 red Thai chilli, finely chopped (de-seeding optional) METHOD 1.
HAWAIIAN COCONUT SHRIMP & MANGO SALSA INGREDIENTS (serves 4) 24 king prawns, peeled, deveined and butterflied; 100g Seasoned The Groovy Food Company Organic Coconut Flour; 250g desiccated coconut; 2 eggs, whisked Salsa: 1/2 ripe but firm mango, finely diced; 1/2 bunch of coriander finely chopped; juice of 3 limes; 4 tbsp fish sauce; 1 large tbsp the Groovy Food Company Organic Coconut Sugar; 1 red Thai chilli, finely chopped (de-seeding optional) METHOD 1.
I'm using raw king or tiger prawns that have been deveined and shelled and raw chicken breast with the skin removed.
For the rice: 100g butter 1 fine diced onion 200g long grain rice (washed and drained) 400ml vegetable or chicken stock (hot) Salt and pepper Optional others - peas, sweet corn, sauteed mushrooms, peppers Prawns: 12 peeled and deveined king prawns (three on each skewer) Marinade: 1 chilli pepper, deseeded and finely chopped 1tsp crushed garlic Zest and juice from 1 lemon 75g butter Chopped parsley/coriander and chives Salt and pepper
11/2 pounds 26/30 count raw shrimp, peeled and deveined, tails removed
1 grade-A fresh foie gras (about 1 1/2 pounds), rinsed and deveined // 1 tablespoon of kosher salt 1/2 teaspoon of freshly ground white pepper // 1 1/2 tablespoons of Armagnac or sauterne wine
Up for grabs are traditional breaded products like fish nuggets, fish burgers, fish fingers, jumbo shrimp crispies, breaded prawns, breaded fish fillets, apart from innovative items such as fish biscuits, pop-corn shrimps, breaded squids rings and peeled and deveined cooking shrimps apart from Butterfly shrimps, breaded Cuttlefish cubes and fish balls that were launched recently.
Up for grabs are traditional breaded products like fish nuggets, fish burgers, fish fingers, jumbo shrimp crispies, breaded prawns, breaded fish fillets, apart from innovative items such as fish biscuits, pop-corn shrimps, breaded squids rings and peeled & deveined cooking shrimps apart from butterfly shrimps, breaded cuttlefish cubes and fish balls that were launched recently.
1 pound 31/35 white shrimp, peeled, deveined, tails
SPICE up tea time with this recipe for chilli prawn tacos with sour cream You need: 600g raw prawns peeled and deveined, 2 tsp chopped fresh parsley, 12 taco shells, 2 spring onions chopped to garnish, 2 tsp olive oil, 1 onion finely chopped, 1 green pepper finely chopped, 2 fresh chillies finely chopped, 3 garlic cloves crushed, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp light brown sugar, 450g ripe tomatoes, juice of half a lemon, salt and pepper, sour cream to serve Method 1.
ingredients 900g medium gulf shrimp, peeled and deveined, shells reserved, extra virgin olive oil, 450g andouille sausage, cut into rounds, 2 green peppers, seeded and cut into 1/4in dice, 3 ribs celery, cut into 1/4in dice, 1 Spanish onion, cut into 1/4in dice, sea salt, pinch crushed red pepper, 3 cloves garlic, smashed and finely chopped, 800g tinned diced tomatoes, 1tsp cayenne pepper, 250g long-grain rice, 2 fresh bay leaves, 1 bundle Anne Burrell fresh thyme, 5 spring onions thin-sliced, for garnish Jambalaya method.