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Asked by:

Photo by Luisa

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA
Luisa is asking: (1 answer)
I am making lemony garlic shrimp with pasta from this site tonight. The recipe suggests brining the shrimp. What is the pupose for doing this? Thanks.

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Last updated: Jul. 1, 2013 7:47 pm
Posted: Jul. 1, 2013 5:02 pm
 
Answered by: crunchy
Jul. 1, 2013 5:09 pm
Flavor and keeping nice and moist :)
Comments:
bd.weld
Jul. 1, 2013 5:10 pm
Nothing more bland than a shrimp with no brine.
 
Luisa
Jul. 1, 2013 5:16 pm
Thank you Crunchy and bd.weld. It is to late to brine for this evening but I will certainly do so next time.
 
chairlifter
Jul. 1, 2013 5:18 pm
Note sure. Its not like shrimp don't spike your blood pressure with their sodium all on their own, without adding extra! On the other hand, sodium makes them (and you!) more "water retentive and so they will puff up bigger (making them look like you are offering more expensive product than in fact you are.
 
KingSparta
Jul. 1, 2013 5:21 pm
Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. For the brine: 1/4 cup kosher salt, 1/4 cup sugar, 1 cup water, 2 cups ice
 
Luisa
Jul. 1, 2013 5:50 pm
Thank you chairlifter. I do season my shrimp but need to be careful with my sodium intake.
 
Luisa
Jul. 1, 2013 5:54 pm
Kingsparta, you recipe for the brine looks healthier. I will use it next time. Thanks!
 
KingSparta
Jul. 1, 2013 7:47 pm
It's from Alton Brown, he does a lot of research for his recipes.
 
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