Brining is a surefire way to get tasty shrimp. Under-salted shrimp always has an off flavor, and it can't be covered by salting after cooking. I find that shrimp either has to be brined or have significant salt while boiling or cooking. I made these babies tonight.
Brine:
3 C water
1 C white wine
1/3 C (yes, cup) kosher salt (use a little less if using table salt)
1 lemon, chopped
4 bay leaves
spices--I used a tsp of cajun spice. Old bay, garlic,
Add 1 lb of de-veined (peeled or unpeeled) shrimp to brine so that every shrimp is covered. Pop the bowl in the fridge for 30-40 minutes. Don't brine for too long, or they'll get too salty. Also note that brine is a very inexact science. Substitutions and experimentation are encouraged.
Skewer shrimp and grill on medium, medium low heat for about 4 minutes. Shells will be pink and meat will no longer be gelatinous.
Serve with lemon and garlic butter and LiT Chick's amazing clam chowder.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment