We soak shrimp in a 5% salt brine for 10 minutes. It removes surface impurities and rinses off residual ocean muck. It's like washing the shrimp with interest. Though I have to admit that sometimes it's a little appalling to see how much dirt and debris washes out into the liquid. The brine provides a light uniform seasoning to the outside of the shrimp. At this point we can take the shrimp in a number of directions, first up deciding whether to cook them in their shells or peel and de-vein (this is usually my first choice).
March 15, 2011