How to clean mantis shrimp
- Gluten Free
- Lactose Free
- Energy Kcal 286
- Carbohydrates g 6.8
- of which sugars g 6.8
- Protein g 57.6
- Fats g 3.2
- of which saturated fat g 0.6
- Cholesterol mg 580
- Sodium mg 880
- Difficulty: Average
- Prep time: 30 min
- Cook time: 3 min
- Serving: 4
- Cost: High
PRESENTATION
Mantis shrimp, often called canocchie in Southern Italy, are a special catch. Really special. And known for being both tender and sweet when handled right. You’ll find these slender crustaceans in local markets across Sicily, Campania and Puglia—stacked neatly, waiting for someone to do them justice. And every region has its own name and favorite way to make them shine—which is great.
Before you toss them into dishes like tortino di canocchie or a classic pasta, you need to know how to clean mantis shrimp. It’s a must. The thing that sets canocchie apart is their delicate shell and soft flesh—freshness is key, and a gentle touch is really, really important. And you want all that moist flavor without any grit. Folks in Veneto or along the Adriatic have a few tricks up their sleeves. You know, checking for a shiny glow on the shells and clear, not cloudy, eyes.
Most people diving into Southern Italian seafood start with the best mantis shrimp cleaning guide. Honestly, it’s not too hard. But you gotta do it right. The shells can be prickly, and the meat is fragile. In an Italian kitchen, the steps usually follow the same rhythm—get the freshest canocchie, make a careful slit down the belly, and gently pull apart the shell. Pretty simple. Keeps all that juicy meat in one piece.
And listen, knowing a few tips about cleaning mantis shrimp gives you the perfect base for a tender appetizer or a golden seafood pasta. Local cooks often toss cleaned mantis shrimp into simple tomato sauces or light broths. Really lets their flavor shine. Whether you’re planning a big Sunday lunch or just want a taste of something different, knowing the mantis shrimp cleaning steps straight from Southern Italy’s kitchens brings a bit of the coast to your table. It’s a technique that connects you with the heart of Italian coastal cooking, making every bite a true delight.
So, if you’re thinking about trying this, dive in. For real. You won’t regret it.
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- INGREDIENTS
- Squills (Mantis shrimps) 2.2 lbs (1 kg)
How to clean mantis shrimp
There are several methods to clean mantis shrimp. Depending on the use, the method varies. First of all, in any case, you must wash the live shrimp under running water 1, being careful not to injure yourself with their spiny tails. To prepare pasta sauces or flavorful soups, it will be sufficient to cut them into pieces with a sharp knife. To cook them whole 2, you will need to make a cut along the dorsal shell so that the meat absorbs flavors more easily during cooking. If you wish, you can completely free the mantis shrimp from the dorsal shell, keeping only the meat, to make it easier for your guests or for particular preparations. In this case, to simplify the operations, dip them for just 2 minutes in a pot full of boiling water 3.
Drain the shrimp 4 and let them cool slightly, then use sharp scissors to trim the ventral fins, starting from the bottom 5, and work your way up until they are all removed 6.
With the scissors, also remove the tips of the claws 7 to avoid being pricked while handling them. Remove the portion of the dorsal shell that slightly protrudes along the side of the crustacean (8-9).
Also cut the tail 10, which has some spiny protrusions. With your right hand, hold the shrimp firmly on the work surface, and with your left, gently lift the dorsal shell, from the tail towards the head 11. This way, all the meat will be exposed 12.