0
Directions In the days when there were no refrigerators, people used to cure their meats and fish with salt. It has been soaked in a salty solution and then dried until it is very hard, much like people used to do over a hundred years ago. Remember, salt has chlorine atoms which kill germs. Therefore, salt is considered antibacterial because it restricts bacterial growth in many foods. It preserves foods by lowering the amount of "free" water molecules in foods. Bacteria need moisture in order to thrive, so without enough "free" water, they cannot grow well in foods that contain salt. However, there are a few problems with using salt to preserve food. One is that the food tastes very salty--even harsh--because you need to use lots of salt to preserve the food. Therefore when using dried shrimp in your favorite recipes the salt needs to be modified or reduced. In fact my old Cajun pharmacist told me there are two things that bacteria do not attack or grow in - those two things being salt and sugar. E lei smat' - He is such a smart man.
First consult the weatherman and make sure that you will have at least 3 days of sunshine as the shrimp need that time to "cure".
Next, heat up a pot (size will depend on quantity being cooked) with water to boiling. Add to the water double the amount of salt you would normally use when boiling shrimp for eating. Boil the shrimp about 10 minutes or until they turn pink and start to float. Remove the shrimp and drain keeping the liquid. Strain the liquid and keep as "shrimp stock" and use for gravies, gumbos and stews.
Have a surface of wood or screen ready and big enough where you can lay the shrimp singly with none of them overlapping or atop of each other. My Cajun friend uses two saw horses with an old wooden door laid across. He also would have it close by where he could monitor birds, flies and neighbors. The smell of drying shrimp has a tendency to bring in the varmints or your friends. I have also seen old screen doors used that that way. The screen would allow air to circulate in and around the drying shrimp.
Every three to four hours turn the shrimp rotating their position so that the shrimp dry on both sides. In the evening when the sun is going down, cover the shrimp with cloth or burlap and bring inside a shed or building. Generally night air has a tendency to bring in the moisture and moisture is the enemy of drying/dried shrimp and the friend of bacteria. Repeat for three days. You will see from day to day the head and shell start to pull away from the body of the shrimp
At the end of the third day or the next, empty the shrimp into an onion or crawfish sack. The sack must have holes in it. Take the sack and shake it up even going as far as gently batting the sack on the side of a building or the ground. The shells and head at this point have turned to a fine gritty powder. By moving the sack around, downwind from you, all of the "grit" blows away into the wind leaving only your dried shrimp. Voila
What else can I help you with?
What is Shutki?
It's dry fish or shrimp.
When dehydrating shrimp how many pounds of fresh shimp do it take to make one pound of dry shrimp?
ten pound
What temperature do Brine shrimp like?
They like cool dry climates
What technique do you use dry wet dry for?
the technique is used for breading a choice of food like a chicken breast or shrimp
How can I achieve the perfect sear when cooking shrimp in a pan?
To achieve the perfect sear when cooking shrimp in a pan, make sure the shrimp is dry before cooking, use a hot pan with oil, and cook the shrimp in a single layer without overcrowding the pan. Flip the shrimp halfway through cooking and avoid overcooking to maintain a crispy sear.
In what movie do you learn the culinary glories of pineapple shrimp lemon shrimp coconut shrimp pepper shrimp shrimp soup shrimp stew shrimp salad shrimp and potatoes shrimp burger shrimp san?
Forrest Gump
What are some popular recipes that call for dry sherry wine as an ingredient?
Some popular recipes that call for dry sherry wine as an ingredient include shrimp scampi, chicken marsala, and mushroom risotto.
Where can I find fried shrimp recipes?
Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first
What are emperor shrimp?
an emperor shrimp is a shrimp
Shrimp Or Scallops Provencal?
Ingredients1 lb Large shrimp or scallops1/2 Lactantia provencal garlic b1 Red pepper, sweet, deribbed2 Green onions, green only jul1 ts Lemon juicePeel and devein shrimp. Rinse and pat dry with paper towl. Melt garlic in large fry pan. Add shrimp and red pepper strips: and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice. Serve with steamed rice. Scallops can be substitued for shrimp.
What are some popular recipes that use dry cooking sherry as an ingredient?
Some popular recipes that use dry cooking sherry as an ingredient include shrimp scampi, chicken marsala, and beef stir-fry.
How to fry shrimp in a pan - can you provide a step-by-step guide on the best way to achieve a perfectly cooked and delicious shrimp dish using this method?
Here is a step-by-step guide on how to fry shrimp in a pan: Start by cleaning and deveining the shrimp, if necessary. Pat the shrimp dry with paper towels to remove excess moisture. Heat a pan over medium-high heat and add a small amount of oil or butter. Season the shrimp with salt, pepper, and any other desired seasonings. Place the shrimp in the hot pan in a single layer, making sure not to overcrowd the pan. Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the pan and serve hot with your favorite side dishes or dipping sauces. Enjoy your perfectly cooked and delicious fried shrimp!
