When it comes to family dinners, expectations often clash. What should have been a simple shrimp dish from my mother-in-law became

a dilemma when I noticed the shrimp were unpeeled and undeveined. The dark vein along a shrimp’s back—the digestive tract—can be off-putting;

though not harmful, grit inside can ruin texture and taste, especially for kids. I chose to skip the dish and kept my children away,

and then faced the polite questions at the table about why we weren’t eating it. Was this a cultural difference or a culinary oversight?

Deveining shrimp is optional but rooted in hygiene and presentation. Some cuisines serve whole shrimp, shells and all, while others

consider deveining essential. At home, it’s a quick fix: a shallow cut along the back, remove the vein, rinse, and the shrimp is

cleaner and more refined. Bringing up food preferences with family takes tact: respect traditions while gently expressing yours to

avoid tension. You might offer to help prepare or ask if they’d mind cleaning a few next time. Offering to help cook or clean avoids

embarrassment and shows respect. Ultimately, whether you devein or not, the goal is a shared meal made with care and enjoyed together.