For The Best Shrimp Ever...

I got a little nuts. Last week, I threw a Christmas Day dinner party for eight, Italian-style. Then on Wednesday, I threw yet another dinner party, this time for six and a Vietnamese fare-theme.

Both meals were delicious. The standout on Christmas was most definitely a Seafood Salad with Fennel and Celery.

At the Wednesday dinner, a deconstructed Summer Roll salad -- which, if I'm honest, was really a Bun -- was the dish everyone ooh-ed and aah-ed about. (Coconut Ice Cream with Mango Compote almost came in as a tie on that one, but the salad surprisingly edged it out.)

A special trick that connects the two wins?

Dry-brining the raw shrimp in a mix of a 1/4 teaspoon baking soda and 1 teaspoon Kosher salt per pound. Stir and let sit in the fridge for 15 - 30 minutes before cooking. It improves the texture of the shrimp tremendously. Have to tip my hat to Serious Eats for this intel.

So, go forth into 2024 and make delicious shrimp.

Comments

[Peter]

Looking good!