Although shrimp live in salt water, brining still makes them firmer and juicier. That’s the advice from scientist-turned-chef Bruce Aidells, who finds salt helps to make a variety of other lean meats tender and juicy, too.
“Here’s a promise,” he writes in the June issue of Cooking Light magazine. “The first time you try brining, you’ll master the technique, and it will change the whole way you work with lean pork, poultry and seafood.” It’s simply a matter of soaking your meat or seafood in a salt water solution, although he says sometimes he adds other flavors.
With the following recipe he warns: Don’t overcook the shrimp or they will be tough.
Shrimp sauteed with fresh tomatoes, wine and basil
31/2 cups water
1/2cup kosher salt
1cup ice cubes
11/4 pounds large shrimp
1 1/2 tablespoons olive oil
1/4cup thinly sliced green onions
3garlic cloves, thinly sliced
1/2cup dry white wine
1cup coarsely chopped seeded peeled tomato
1/4teaspoon kosher salt
1/4teaspoon freshly ground black pepper
3cups hot cooked vermicelli (about 6 ounces uncooked pasta)
1/4cup chopped basil
Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-lock plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saute 15 seconds. Add shrimp, and saute 1 minute. Add wine; cook 1 minutes, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.
Makes 4 servings (each serving 2/3 cup shrimp mixture, 3/4 cup pasta).
Nutrition information per serving: 380 cal., 8.4 g fat (1.3 g saturated), 34.5 g pro., 35 g carbo., 2.7 g fiber, 216 mg chol., 1,137 mg sodium.
Recipe from Cooking Light magazine, June issue
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
