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Shrimp 3 Ways

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    Shrimp 3 Ways

    Shrimp 3-ways. Kenji technique for the win!

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    #2
    Kenji technique?

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    • Reds Fan 5
      Reds Fan 5 commented
      Editing a comment
      Kenji Lopez’s technique for grilling shrimp. Toss them in sugar and baking soda, skewer them, put them in the fridge for an hour to dry. Helps the shrimp to brown evenly without overcooking inside. Obviously you can grill great shrimp without doing this but it does help.

    #3
    "...there's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour...."

    Source: https://www.seriouseats.com/2015/10/...fry-saute.html

    And here's Kenji's article about the tests they did and more ways to make your grilled shrimp even more flavorful and properly (not over) cooked: https://www.seriouseats.com/2015/07/...ll-shrimp.html

    And here's the recipe that summarizes the results from the link just above: https://www.seriouseats.com/recipes/...ab-recipe.html
    Last edited by IowaGirl; May 5, 2019, 07:39 AM.

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    • Old Glory
      Old Glory commented
      Editing a comment
      Thanks!

    • Ricorocks
      Ricorocks commented
      Editing a comment
      Doesn't mention how much water per teasoon kosher & 1/4 teaspoon baking soda

    • IowaGirl
      IowaGirl commented
      Editing a comment
      Ricorocks -- You don't use any water. It's a dry brine. Just toss the shrimp with the dry salt and baking soda.

    #4
    Been combining the Kenji technique with the Meathead New Orleans shrimp on the free site for years. Much loved here.

    Shrimp as also amazing with a sous vide by kenji’s process plus a high sear.

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