tag:blogger.com,1999:blog-6002212249736084772.post2941186942308066942..comments2024-03-12T14:05:00.948-07:00Comments on Salvation Sisters: Brining for Succulent Shrimp Every TimeSalvation Sistershttp://www.blogger.com/profile/07780358097127781961noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6002212249736084772.post-31110414957106716862010-05-05T12:08:59.077-07:002010-05-05T12:08:59.077-07:00Seems something was lost in translation about my &...Seems something was lost in translation about my "brining" process. I don't actually use a brine. Many years ago on some cooking show a Mexican woman was preparing camarones for some dish. She said the most delicious way to prepare shrimp for any kind of dish was to pack it in kosher or chunky sea salt. She said it improved not only the flavor, but the texture of the shrimp. She was right. If using frozen shrimp thaw first under cold running water. Then pack your shrimp in a bowl with the salt over, under, in between, and sideways. O.k., I added the sideways part, but you get the idea. Put the bowl in the refrigerator for a least one half hour. <br />Sometimes I crack ice and pack it in around the shrimp along with the salt.<br />Right before cooking, quickly rinse the shrimp in ice cold water.Juliettehttps://www.blogger.com/profile/02679418598356573029noreply@blogger.com