A freshwater shrimp product is provided by cutting the tail portion of the
shrimp along the dorsal region thereof to expose the vein for removal.
The cut is made to a depth of at least about one-half the thickness of
the tail portion. This not only permits easy removal of the vein, but
permits the flesh of the tail portion to be spread apart and exposed
prior to being individually quick frozen. This facilitates cooking the
shrimp by means other than boiling, and makes them particularly
well-suited for cooking by means of dry heat, such as grilling or
broiling.