I saw something recently about brining shrimp, for a few minutes, before cooking, properly rinsing first, of course, but I can’t find the method. Or maybe it’s simpl and I’m looking for more than what’s necessary….Does anyone have some experience with this?
Brining is a fantastic thing to do if you’re going to dry cook the shrimp. It’s a very commomly used technique for shrimp.
Brine it just like you’d brine poultry, only do it for much less time.
1/2 cup kosher salt dissolved in 4 cups of cold water. Maybe add a little sugar to heighten the savory flavor. Soak the shrimp for 20 minutes.
Rinse if you want to but IMO that’s not really necessary.
Actually I do brine shrimp, but only as a remedy when I get a batch that turns out to be mushy (I don’t know why, but sometimes it happens).
To restore the firm texture or at least to help with it, I brine the shrimp for some 15 minutes, in water that is roughly as salty as seawater. Then rinse, marinate/cook as usual, and the “bite” in the flesh magically comes back.
Brine them (briefly) with the shells on and then toss them with melted butter, worchestershire, cayenne, garlic and smoked paprika and roast them hot and fast! Wear an old shirt and sit outside with someone you’re very comfortable looking foolish in front of and enjoy!
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