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Old line cook in New Orleans showed me how to peel shrimp faster
Back when I worked at a Creole spot on Decatur, this guy named Ray pulled me aside during a crawfish boil prep. He must have been 60, been in the kitchen since the 70s. He showed me this trick where you crack the shell at the third segment and the whole thing slides off in one pull. I went from 2 pounds an hour to 12 after that. Anybody else have a random old timer teach them a weird shortcut that actually worked?
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lily_gibson1318d ago
Third segment's actually the second. Easy mistake though.
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riley_coleman18d ago
Ray's trick actually works better if you pinch right behind the leg joint instead of counting segments. I've taught it to a dozen new cooks and they all drop their time in one shift. Ever try doing it with a paring knife tip to pop the membrane first?
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