Decoding the Mystery: What is the Black Thing on Shrimp Back?

Unraveling the Shrimp’s Secret: What is the Black Thing on Shrimp Back?

Ever peeled and deveined a shrimp, only to wonder about that dark line running along its back? Many home cooks and seafood lovers have pondered this very question. Is it dirt? A special part of the shrimp? Or something else entirely? Let’s dive into the fascinating world of shrimp anatomy and clear up this common culinary mystery.

It’s a Digestive Tract! (AKA the “Vein”)

The “black thing” you see on a shrimp’s back is actually its digestive tract, often referred to as the sand vein. It’s essentially the shrimp’s intestine, which can sometimes contain grit, sand, or other undigested food particles the shrimp consumed before being caught. While it might sound unappetizing, it’s a completely natural part of the shrimp’s biology.

Is it Safe to Eat?

Good news! If you accidentally consume the “vein,” there’s generally no need to worry. It’s completely safe to eat. In many cultures, shrimp are cooked and served without being deveined at all. Eating the digestive tract won’t harm you, as any bacteria present would be killed during the cooking process, just like with the rest of the shrimp meat.

Why Do People Remove It?

So, if it’s safe to eat, why bother removing it? There are a few key reasons why many chefs and home cooks choose to devein shrimp:

• Taste: While not always noticeable, the digestive tract can sometimes impart a slightly gritty or bitter flavor, especially in larger shrimp. Removing it ensures a cleaner, sweeter taste.
• Texture: In larger shrimp, the “vein” can contribute to a slightly gritty or sandy texture, which can be off-putting.
• Aesthetics: For many, the dark line is simply not appealing to look at, especially in dishes where the shrimp is prominent. Removing it makes the dish look more refined and appetizing.

When Should You Definitely Devein Shrimp?

While optional for smaller shrimp, it’s highly recommended to devein shrimp in these situations:

• Large Shrimp: The larger the shrimp, the more prominent and potentially noticeable the digestive tract will be, both in appearance and texture.
• Raw Shrimp: If you’re preparing a dish that uses raw shrimp (like ceviche), it’s best to devein them to minimize any potential grittiness.
• Entertaining Guests: For a more elegant presentation and a better dining experience for your guests, deveining is a good idea.

For smaller shrimp, the “vein” is often so tiny that it’s barely noticeable and can be left in without affecting the dish.

How to Remove the “Vein”: Easy Methods

Deveining shrimp is a simple process that gets easier with practice. Here are a couple of popular methods:

Method 1: Using a Paring Knife or Deveiner

1. Peel (or partially peel) the shrimp: You can either peel the entire shell off, leaving just the tail, or keep the shell on and just expose the back.
2. Make an incision: Using a small, sharp paring knife or a specialized shrimp deveiner tool, make a shallow cut along the curved outer edge of the shrimp’s back, from the head end towards the tail. The cut should be just deep enough to expose the dark line.
3. Remove the vein: Gently scrape out the dark string with the tip of your knife or deveiner. You can also use your fingers or a toothpick to pull it out.
4. Rinse: Briefly rinse the shrimp under cold water to wash away any remaining bits.

Method 2: The Toothpick Trick (for raw, unpeeled shrimp)

1. Locate the vein: With the shrimp still in its shell, look for the dark line along its back, just below the surface.
2. Insert toothpick: About one or two segments from the tail, gently insert a toothpick or wooden skewer underneath the vein.
3. Lift and pull: Carefully lift the vein upwards with the toothpick. It should come out in one piece. If it breaks, simply re-insert the toothpick further down and try again.
4. Rinse (optional): If you plan to cook the shrimp with the shell on, a quick rinse might be a good idea, though often not strictly necessary.

Remember to always use fresh shrimp and handle them carefully to maintain their quality.

Beyond the Black Line: Other Shrimp “Stuff”

Sometimes you might encounter other unusual bits in or on your shrimp. Here’s a quick guide:

• The Green Gunk (Roe/Eggs): If you see a greenish or sometimes reddish-orange substance, especially in the head or near the back, it’s likely roe (eggs). These are completely edible and considered a delicacy in many cuisines, offering a rich, savory flavor.
• The White Gunk (Seminal Fluid): Less commonly, you might find a white, somewhat gelatinous substance. This is seminal fluid, indicating a male shrimp. It’s harmless and cooks away without affecting the taste.
• The Red/Pink Gunk (Partially Cooked Roe): If you buy shrimp that are already partially cooked or have been exposed to heat, any roe present might turn red or pink. Again, perfectly safe and delicious.

The Bottom Line

The “black thing on shrimp back” is simply its digestive tract. While perfectly safe to eat, removing it can lead to a more pleasant culinary experience, especially with larger shrimp or when aiming for a refined dish. With a little practice, deveining becomes a quick and easy step in preparing delicious, pristine shrimp for all your favorite recipes. So go ahead, enjoy your shrimp with confidence!