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


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)



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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References in periodicals archive ?
Using knives for deveining can damage shrimps; use a tooth-pick instead.
Since the average American cook knows little of this beyond skinning the occasional chicken or deveining shrimp, this section is highly informative.
Particularly informative are the step-by-step black-and-white photos detailing cleaning, filleting and skinning different kinds of fish along with shelling, deveining and butterflying shrimp, cleaning soft-shell crabs, prepping scallops, cleaning squid and mussels, shucking clams and oysters, and preparing a lobster for cooking.