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remove the dark dorsal vein of (a shrimp)

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The shrimp are tail-on and available in peeled and deveined cooked or E-Z Peel and deveined uncooked varieties.
Serves 2 2 tablespoons vegetable oil1 clove garlic, thinly sliced1⁄2 teaspoon grated ginger1⁄2 red onion, thinly sliced1⁄4 red bell pepper, thinly sliced1 tablespoon curry powder21⁄2 cups chicken broth1⁄2 cup coconut milk1 tablespoon Thai curry paste2 tablespoons nam pla (fish sauce)1 teaspoon rice wine vinegar2 kaffir lime leavesPinch each of salt and pepper8 (1⁄2-inch-thick) Thai eggplant slices 5 ounces dried rice noodles8 large shrimp, peeled and deveined, with tails offPut the oil in a large sauté pan and set over medium heat.
Frozen and processed foods like Tail-on Black Tiger Shrimp, Cooked Salad Shrimp, Cooked Peeled and Deveined Tail-on Tiger Shrimp, Headless White Individually Quick frozen Shrimp are some favourites products that are sold and promoted through Retail Chain in the US.
Large and juicy (70-90 count), completely deveined Vanami warm water prawns have been coated in a range of flavours before being breaded or battered and individually quick frozen.
1 1/2 cups leftover cooked salmon, broken into pieces OR 1 1/2 cups peeled and deveined small OR medium cooked shrimp, fresh or frozen (no need to thaw first)
Offered under the Steam Gourmet brand, the company's "Seafood Feast" contains eight ounces each of split king crab legs, cap-off cocktail claws and 31/40 peeled and deveined white shrimp.
Ocean Garden is offering retailers shell-on Mexican white shrimp in 21/25 sizes, as well as the peeled and deveined tail-on variety in a 26/30 finished count.
One of the most popular holiday seafood items is the 16/25-, 41/50-, or 61/70-count cooked, peeled, and deveined cocktail shrimp.
30 raw Mediterranean or other large prawns, peeled and deveined
1-2 Anaheim or ancho chiles, deveined and seeded 3 tablespoons olive oil 1/2 teaspoon each dried savory, marjoram and thyme 2 bay leaves 4 whole cloves 4 cloves garlic, minced 2 medium onions, sliced 4 medium red bell peppers, deveined and seeded, sliced 1 pound tomatoes, peeled, seeded and chopped; juice reserved 6 cups water 1 cup shredded red or green cabbage Salt and freshly ground black pepper to taste Fresh parsley for garnish
Spicy Shrimp and Rice 2 pounds large Florida shrimp, peeled and deveined (tails on or off) 2 cups Ro-Tel Original Diced Tomatoes and Green Chilies 1 cup chicken stock 1 1/2 cups basmati or jasmine rice Cajun seasoning Italian parsley, finely chopped In a medium saucepan, bring the Ro-Tel and chicken stock to a boil, and then stir in the rice.
Serves 2 Time 40 mins 12 peeled and deveined king prawns (three on each skewer) Butter dressing ingredients 1 chilli pepper, de-seeded and finely chopped 1tsp crushed garlic Zest and juice from one lemon 75g butter Chopped parsley/ coriander & chives Salt and pepper Cous cous salad ingredients 200g cous cous 250ml veg stock 1 red pepper (diced) 1/2 onion (diced) 1/2 courgette (diced) 8 cherry tomatoes, halved Olive oil Seasoning Vinaigrette David is head chef at The Grill Room at The Square, Glasgow.
shelled and deveined medium shrimp (26 to 30 per lb.
Make sure the prawns have been deveined and the shell removed but you can normally buy them like this.
Ingredients: 700gm frozen, shelled and deveined large shrimps, thawed; 350gm bottle Mexican chile and lime marinade; cooking oil, for grill; 220gm container sour cream; 1 chipotle pepper in adobo sauce, finely chopped; 1tbsp adobo sauce; 12 corn tortillas; 170gm bag shredded red cabbage; 1/2 cup chopped onion; 1 cup preparedguacamole; 1 lime, for garnish