Best Stines Smoked Shellfish Brine Recipes
HOW TO TURN OUT TENDER SHRIMP
You might not know this, but 30 minutes of brining ensures tender, succulent shrimp every time, regardless of the cooking method. I discovered this technique on my own after successfully brining other types of meat - mostly pork, chicken and turkey. After experimenting with shrimp one day, I was blown away by how sweet and tender they were. Brining may take a little extra time, but it's absolutely worth it.
Provided by Food Network
Number Of Ingredients 0
Steps:
- STEP ONE: Make the brining solution. For each pound of shrimp, combine 2 quarts water, 1/4 cup salt and 1/4 cup sugar in a large mixing bowl. Whisk together until the salt and sugar dissolve.
- STEP TWO: Soak the shrimp. Place the peeled and deveined shrimp in the brine solution, and allow them to sit untouched for 30 minutes at room temperature.
- STEP THREE: Drain, dry and cook. Drain the shrimp in a colander and gently pat them dry with paper towels. Proceed with your favorite recipe: pan-fry, grill or saute. The shrimp always turn out moist and delicious.
FISH BRINE
Fish deserve some salty foreplay just as much as pork and poultry. Every type of seafood is different in terms of density of the flesh, so different brine times are needed for different fish.
Provided by Barton Seaver
Categories Seafood
Yield Makes enough to brine fillets for 4 people; for whole fish, double the recipe
Number Of Ingredients 3
Steps:
- Mix all the ingredients and stir until the salt and sugar are dissolved. Submerge the fish in the brine, weighting it down with a plate if need be, and brine according to these guidelines: • Trout, shrimp, sardines, and other delicate seafood: 15 minutes • Bass, barramundi, sablefish, and other flaky fillets: 20 minutes • Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes • Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes • Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes
STINES' SMOKED SHELLFISH BRINE
Number Of Ingredients 6
Steps:
- Heat one quart of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Cool the brine to below 40 degrees F. Pour the cooled brine over the oysters and soak, refrigerated, for 30 minutes. After brining, rinse the oysters under cold water and drain in a colander. Prepare the smoker for a 225 degrees F. cook using your favorite smoking wood (avoid using heavy wood such as mesquite). I usually use alder, apple or oak, but I've also used dried seaweed. Place the oysters on a porcelain grill rack or Frogmat smoking mat. (Or return the oysters to the cupped (bottom) portion of the shell and arrange them on a tray with rock salt.) Smoke the oysters for 30 to 40 minutes or until the edges begin to curl. Remove from the grill and serve warm or cool. You can also serve them cold with a drizzle of olive oil, some crushed red pepper and crusty bread.
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