Grilled Quick-Brined Jumbo Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Andy Ricker gives shrimp a quick brining—a technique not typically used in Thailand—to keep them firm and juicy when grilled. Ingredients:
10 cups water |
1/2 cup kosher salt |
1/4 cup sugar |
24 jumbo shrimp (2 1/2 pounds) |
spicy citrus dipping sauce, for serving |
Directions:
1. In a large bowl, combine the water, salt and sugar, stirring to dissolve the salt. Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover and refrigerate for 4 hours.
2. Light a grill. Drain the shrimp and pat dry. Grill the shrimp over moderately high heat, turning once, until the shells are lightly charred and the shrimp are just cooked through, about 5 minutes. Serve with the Spicy Citrus Dipping Sauce.
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