What Makes Them Easy to Peel?

We bought these frozen shrimp the other day. They’ve still got the shells on, and I noticed that the packaging advertised them as ‘easy-to-peel’:

What Do You Suppose Makes Them Easy to Peal?

In what way are these easier to peel than the average shrimp?

On a related note, I’m becoming a bit of a Roland with my iPhone. That is, snapping and automagically uploading photos of random, mildly interesting stuff. You know, stuff like old card catalogs or strange signs or discarded roses or vaguely-yonic yoga posters. If that stuff interests you, you might want to subscribe to my Flickr feed. Or just pay slightly more attention to the thumbnails on the right side of my home page.


  1. This means that the veins have been cut out of them already, pretty much halving most of the shell. The shell will still be attached near the tail. So, all you need to do now is peel the shell from the meat and voila. These shrimp are also known as zipperbacks. Before they were readily available, deveining shrimp was an ordeal; zipperbacks are the greatest thing since sliced bread!

  2. Wandering Coyote has the solution, it seems. I thought it was maybe something some pre-processing like what they can do with lobsters:


    As for snapping pictures, I find the iPhone too limited (no focus, no sutter control). I have a $90 Kodak camera that takes great pictures for the price and I’ve just kept using that, even after buying my iPhone. Sure, it’s one more thing to carry, but it stays in my backpack and I have that most of the time I’m commuting or out and about.

  3. Wandering Coyote is right about the zipperbacks. They are just amazing. I’m trying to find out how it is done. It must be a machine, but that seems almost impossible. Of course, doing that many by hand also seems impossible.

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