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Brined and Grilled Shrimp

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Comments

  • JeffMJeffM Posts: 96
    Did you de-vein the shrimp with the shell on (which I have heard of recently)?  or did you peel  after cooking?
  • Ragtop99Ragtop99 Posts: 1,271
    Griffin said:
    Bring the water to a boil and then add the seasonings and the ice. Once it has cooled, add shrimp and allow to brine for 20-25 mintues. Sorry, no pics of that. Shrimp swimming around in a brine isn't that exciting.
    When I was in Hong Kong, I ordered drunken shrimp; shrimp with wine as described on the translation.  The waiter brought a casserole dish to the table and a bottle of wine.  When he lift the lid to pour the wine, the shrimp tried to climb out! 15 - 20 minutes later he came back with a mobile wok and cooked them table side.  The shrimp drink the wine and die from alcohol poisoning.  Talk about a brine, they were amazing as the wine flavor was infused throughout them.  Lot of action in that pot, but sorry, no pictures as I wasn't expecting my diner to try to escape from the main dining room.  @-)
    Cooking on an XL and Medium in Bethesda, MD.
  • demodemo Posts: 141
    I make that exact recipe a couple of weeks ago, it was the bestest shrimp I've ever had.
  • GriffinGriffin Posts: 6,632
    JeffM said:
    Did you de-vein the shrimp with the shell on (which I have heard of recently)?  or did you peel  after cooking?

    The shrimp happened to already be deveined with the shell on. That is what I was planning on doing, though. Just take small scissors or a small knife, find the vein and slice upwards through the shell. Then remove the vein.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

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  • jlsmjlsm Posts: 799
    If the shrimp have not been frozen or a very large, you can make just a small slit in the back shell, work a toothpick under the vein, and pull carefully. The vein should come out cleanly. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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