MMMMM----- Recipe via Meal-Master (tm) v8.05
  
      Title: Brining Shrimp
 Categories: Bbq, Shrimp, Brine
      Yield: 1 Servings

MMMMM---------------------FOR THAWED SHRIMP--------------------------
      2 c  Kosher Salt
      2 c  Boiling water
  3 1/2 qt Ice Cold Water

MMMMM---------------------FOR FROZEN SHRIMP--------------------------

                This is the "Brined Shrimp Directions"

  Thanks first to Cooks Illustrated magazine for this method...See the
  July/August 1994 issue

   This method works best on shrimp that are to be dry cooked (sauted),
  or grilled.

   This method works best on shrimp in the shell; brined, marinated, and
  cooked IN the shell.

   This method works on flash frozen shrimp The salt denatures the
  protein strands so that they trap more water. This method works as
  well on scallops, or poultry as shrimp.

   Since 98 percent of the shrimp sold in this country are frozen to
  begin with, This method encourages you to buy shrimp frozen into a
  block and defrosting them in this brine. Achieving two goals quickly
  and with positive benefits; Quick thaw, and fresh taste This method
  works with peeled shrimp. If you are going to cook the shrimp in
  water, stock, or a sauce, brine the shrimp first, and then peel them
  before proceeding. Shrimp do not dry out cooked in a liquid but they
  do cook as quickly.

   Shrimp gain as much as 10 percent in weight by using this method This
  method changes mushy shrimp into firm, delectable, lobster textured
  food.

    I love shrimp, and fix them many ways, this method of brining the
  shrimp first, before you use them in your recipe changes the texture
  and taste and seems to revive flash frozen or block frozen shrimp.
  The shrimp turn out plump and fresh tasting.

    If Bubba only knew...

    For two pounds of flash frozen or block frozen shrimp take 2 cups of
  Kosher salt and disolve it into 2 cups of boiling water.... when
  partially dissolved, add 3 1/2 quarts of cold water stir until salt
  is completely dissolved. Add ice (if hot weather), Add shrimp, stir
  well. Drain shrimp and rinse thoroughly under cold running water.
  Proceed with whatever recipe you usually use....

   The easy/easy recipe is crush two cloves of garlic with two or three
  tablespoons of Olive Oil squeeze in a Tablespoon of lemon.... Place
  drained shrimp in a bowl and pour the marinade over the brined/drained
  shrimp. Mix well and let marinate for 45 minutes to an hour. Grill
  skewered or loose shrimp for just a minute or two per side, serve with
  your choice of dipping sauce or seafood sauce.

    The brining plumps the shrimp very well, and if the brine and
  timing are right the shrimp do not taste salty.....

    This typed by Mike Stock 5/20/95 redone on 1/4/97 From: Burton Ford

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