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Angry Shrimp!

Do You Remember It?

This shrimp is addictive, sweet and spicy. With that glaze that all of you that have had this or my salmon dish know about. It is simple to prepare, but there is some frying involved.

First butterfly shrimp to make more surface area for the seasoning.

A bunch of spices and brown sugar. They get all mixed with some cornstarch and makes for the sweet and spicy crust on the shrimp.

All coated in the spices and the next important step is to allow the seasoning to set on the shrimp on a baking rack. This helps the seasoning from falling off in the fryer.

While the shrimp is resting. Make the glaze. This is so simple but tastes complex. Orange juice, brown sugar, salt and pepper. Reduce.

Shrimp is fried at 325 and drained on a paper towel and sprinkled with a bit more salt. Drizzle the sauce or dip. Look out for the recipe on the recipe tab.

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You can "brine" shrimp but it's not needed especially for a recipe like this one. Shrimp absorbs flavors easily and quickly and are already tender as long as you don't overcook them. If you were to make a ceviche from shrimp you actually "cook" in an acid like citrus juice and seasonings which is like a brine. Brine is usually used as a way to inject flavor and tenderness into a thicker cut of meat or say a whole chicken or turkey.


Can you brine shrimp?

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