A Step-by-Step Guide to Purging Shrimp for Optimal Freshness and Flavor

Shrimp is a delicious and versatile seafood, but it does require some special handling to ensure quality. One important step is “purging” or desanding shrimp to remove any grit and impurities. Here is a complete guide to purging shrimp properly so you get the freshest, cleanest flavor every time.

What Does Purging Shrimp Mean?

Purging refers to the process of soaking shrimp in water to draw out any sand, shell bits, or impurities from inside the body. Shrimp are bottom feeders that ingest sand and sediment as they scavenge, so purging helps flush their systems.

The term “desanding” is also used and means removing sand specifically Desanding and purging refer to the same technique Both improve taste by getting rid of gritty contents from the digestive tract.

Why Should You Purge Shrimp Before Cooking Them?

Purging shrimp prior to cooking serves several purposes:

• Removes sand and grit from inside the bodies for better mouthfeel.

• Makes the flavor cleaner, sweeter, and purer.

• Allows seasonings and marinades to better penetrate the meat.

• Results in a more attractive presentation with no black guts or veins.

• Can extend shelf life by a day or two.

So while optional, purging is highly recommended for the best textural and eating experience. It takes just minutes but makes a big difference!

What Type of Shrimp Work Best for Purging?

All shrimp can benefit from purging, but ideally:

• Choose raw, shell-on shrimp. Shells protect meat during process.

• Use fresh or thoroughly thawed frozen shrimp. Frozen will not purge as well.

• Select larger shrimp sizes like 16-20 or 21-25 count per pound. Easier to handle.

• Get headless shell-on shrimp to easily access bodies.

• Avoid pre-cooked shrimp. Purging works best on raw.

With extra-large, raw, shell-on, headless shrimp, you’ll have the easiest time removing innards while keeping the texture intact. But any raw, unfrozen shrimp can be successfully purged with proper technique.

Step-by-Step Instructions for Purging Shrimp

Follow these simple steps for purging shrimp:

1. Rinse Shrimp

Give shrimp a quick rinse under cold running water. This washes away any surface debris.

2. Soak in Salt Water

Make a saltwater solution of 1 tablespoon salt per 1 quart cool water. Soak shrimp for 5 minutes to draw out impurities.

3. Drain and Repeat

Drain shrimp and repeat the saltwater soak one more time for 10 minutes total purging time.

4. Rinse Again

Give shrimp a final rinse under cold water to wash away salt.

5. Dry Thoroughly

Dry shrimp very well with paper towels, inside and out, so they won’t be soggy.

6. Refrigerate

Store purged shrimp in an airtight container in the fridge and use within 1-2 days.

And that’s it! With this simple 15-minute process, your shrimp will be cleaner, sweeter, and grit-free.

Purging Tips and Tricks

• Chill the salt water before using for best results.

• Move shrimp around occasionally while soaking to circulate water.

• For convenience, use a brine shrimp pump to rapidly purge.

• Add lemon juice or vinegar to the soak water to help deodorize.

• Avoid soaking too long or shrimp may become waterlogged.

• Pat shrimp very dry so they don’t diluted flavor when cooking.

With these tips, you’ll get shrimp that are optimally desanded yet retain their texture and flavor.

Should You Purge Store-Bought Shrimp?

If buying raw shell-on shrimp from a trusted source, purging them is still a good idea. Shrimp from grocery stores, fish markets, etc. will have some sand and vein contents. Quickly purging them removes any off flavors.

However, if using already-cooked shrimp or pre-peeled, you can skip purging since the veins are usually removed beforehand. Just rinse off cooked shrimp and they’re ready to eat or reheat.

Can You Freeze Purged Shrimp?

Yes, it’s fine to freeze purged raw shrimp if you won’t be using them right away. Drain thoroughly, spread out on a tray to quick-freeze individually, then transfer to an airtight bag. They’ll keep for up to 3 months frozen.

Thaw under cold running water before desanding and cooking. Frozen shrimp won’t purge as effectively.

How Does Purging Differ From Deveining Shrimp?

Deveining means removing the digestive tract or intestinal vein that runs along the back. This is usually done after cooking.

Purging refers to soaking live shrimp in salt water to flush out sand and grit from inside prior to cooking. So purging and deveining are two separate steps.

That said, you can remove the vein after purging if desired before cooking. Just use a paring knife to make a shallow cut along the back and remove the tract.

Ready to Cook Perfected Shrimp?

Once purged and patted dry, shrimp are ready for cooking. Try sautéing in garlic butter, grilling with Cajun seasoning, baking in foil, simmering in broth, or enjoying chilled in shrimp cocktail.

The desanding process ensures plump, tender texture and pure, sweet shrimp flavor in any dish you make. Just 5 minutes of purging makes a huge difference you can taste.

Next time you buy fresh shrimp, take a few minutes to purge them first. Your seafood dishes will be cleaner, crisper, and grit-free. Just follow the simple instructions in this guide for tender, delicious shrimp every time.