simple, home-cooked shrimp dish from my mother-in-law quickly turned into a dilemma when I noticed the shrimp were
neither peeled nor deveined. While some might see this as a minor detail, the dark vein running along the shrimp’s back—the
digestive tract—can be off-putting for those who prioritize cleanliness and presentation.
Although eating undeveined shrimp isn’t harmful, the presence of sand or grit inside can ruin the texture and taste, especially
for children. So, I made the decision to skip the dish entirely and keep my kids from it too. But as I sat at the table, politely
dodging questions about why we weren’t eating, I couldn’t help but wonder:
Is skipping the deveining step simply a cultural difference—or a culinary oversight waiting to be addressed?
