Learn Emeril Lagasse's easy technique that every home cook should know.
[MUSIC] Butterflying shrimp is an essential technique that every chef knows, and every home cook should know. Let me show you how it's done. You wanna take the shrimp. And first we're gonna eliminate the head of the shrimp. Then, we just slightly come down. Well, what we call the feet of the shrimp are. Leaving one shell, and put it on ice. So now they're peeled. Now to devein the shrimp. It's just another form of cleaning them. So from that shell that we have on in the middle of the shrimp, we just make a little incision Not going all the way through the shrimp, and now we're deveining the shrimp which is just cleaning them of those little veins. There you have it; peeled, deveined and butterflied shrimp. That is Essentially Emeril.