Brine and dine! WITH JOHN ASH IN THE KITCHEN
Brining is a terrific way to add flavor and succulence to not only shrimp but poultry, pork and finned fish. Note that kosher salt is called for in this recipe. If using ordinary table salt, reduce the amount of salt to 1/4 cup. Also, note that I’m asking you to save the shrimp shells. They can be used to make delicious shellfish stock for use in other recipes. Store them frozen until you are ready to make stock. You’ll have more pickled corn than you’ll need for this recipe but that’s a good thing. It’s great served as part of an antipasto offering.
Grilled Brined Shrimp with Pickled Corn
rinse thoroughly. Toss with the marinade to coat the shrimp and marinate for up to one hour, refrigerated. Grill shrimp on both sides over medium-hot coals (or alternately under a hot broiler) until they are just cooked through, about three minutes total, turning halfway through. Place shrimp on plates and top with the salsa and cilantro sprigs. Serve warm or at room temperature.
Serves 4–6 For the brine 1/3 cup each kosher salt and brown sugar 1-quart cold water For the marinade 1/4 cup olive oil 2 teaspoons finely chopped garlic 1 tablespoon chopped parsley 1/4 teaspoon red pepper flakes (or to taste) 2 tablespoons dry white wine 1-pound large shrimp (16 – 20 per pound) peeled and deveined (save the shells!)
seeded and diced (1 cup or so) 3/4 cup diced red onion
Pickled Corn Makes about 4 cups 1 cup white wine vinegar
Add vinegar, water, sugar, fennel, salt, garlic and curry to a small saucepan and bring to a boil. Add corn, red pepper and red onion and bring back to a simmer, about two minutes. Place mixture into clean glass jars then cover and refrigerate for up to three months.
3/4 cup water 1/3 cup sugar 1/4 teaspoon fennel seed, crushed 1 tablespoon kosher salt 3 large cloves garlic, thinly sliced 2 teaspoons curry powder 3-1/2 cups corn kernels (from 4 ears of corn) 1 small red bell pepper, stemmed,
Pickled corn (recipe follows) Garnish: Sprigs of cilantro
Prepare brine by stirring salt, sugar and water together until dissolved. Add shrimp and refrigerate for 20 minutes or so. Mix the marinade ingredients together in a small bowl and set aside. Remove shrimp from the brine and
50 NorthBaybiz
July 2025
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