My ideal diet is balance and moderation but I sometimes get carried away with the moment—the company—the food—the wine—and then, the next day, I start thinking about what I can eat that is low in calories but doesn’t make me feel deprived. My thoughts usually turn to shrimp—Brined and Boiled.
Since in my part of the country/world, it is close to impossible to find shrimp that have not been frozen before coming to market, I love to brine them which restores the lovely firm pre-frozen texture. It’s easy to do and takes little time. I’ve also worked out a method of “boiling” them that is very similar to hard cooking an egg, i.e. they don’t get boiled at all—just heated. This results in the most tender texture.
To brine the 1 pound of unshelled large shrimp: In a small bowl stir until dissolved: 1/4 cup of salt (preferably sea salt), 1/4 cup of sugar, and 1 cup of boiling water. Pour this mixture into a larger bowl and add 3 cups of cold water, a few handfuls of ice cubes, and the shrimp. Refrigerate for 2 hours. Drain and rinse well under cold running water.
To cook the shrimp: In a medium saucepan, place shrimp and cold water. Bring to a boil, cover, and allow to sit off the heat for 5 minutes. Drain and once and rinse under cold water. (If using jumbo shrimp you will need to let them sit for longer.)