Post by cajunlady87 on Sept 17, 2013 16:37:55 GMT -7
The process of drying shrimp as I knew it while growing up no longer exists. Now it's done in hours in a heating oven. When I was growing up the good old sun did the job. That is the process I will share with you. Shrimp prepared this way can be eaten as a snack and usually chased down with a cold one or two or used as an ingredient for cooking. Frozen dried shrimp will probably last quite a few years, kept in a jar on a shelf, about six months. Either way dried shrimp adds some extra flavoring kick to foods and to me they are the bomband make the best shrimp okra gumbos.
What you will need:
Check the weather report for three consecutive days of sunshine as the shrimp need that amount of time to cure
A wooden framed screen or I use a piece of plywood covered with cheesecloth
boiled shrimp
Take a pot and fill it halfway with water, add your usual seafood boiling seasonings or just add salt. The salt amount is important, it's what kills the bacteria along with the sun so add a little more than you normally use. Once the water is boiling to a good roll, add your shrimp and let them boil for 10 minutes. This is important because you don't want to overcook them. Drain the shrimp from the water and keep the water it was boiled in for stock to use in other seafood dishes such as jambalayas, gumbos and stews.
Place the shrimp on your framed screen or piece of plywood. Which ever you use you need to cover it with cheesecloth to keep flies and birds away. If you have cats, keep them inside or you're doomed, they'll have a feast and you won't. Another important thing to remember is to spread the shrimp evenly so they don't overlap each other. Every three or four hours stir the shrimp so they dry on both sides. In the evening put shrimp in a container and bring them inside as moisture is their enemy. Repeat this process for the next two days.
The next day place the shrimp in an onion or potato sack that has mesh holes to it. If you have a tarp place it on the ground of the area you'll be using to gently beat the sack to separate the head and peelings from the shrimp, such as the side of a building or even the ground. By doing this the head and peels turn to a gritty powder. Empty the sack and store your shrimp as stated above.
Uses for the gritty powder. Many chefs pulverize it to add to classic seafood dishes. Years ago hunters bought it by the sack and brought it to their duck blinds built on the lakes. They'd spread it on top the water near their blinds to bait ducks into landing. This technique is now illegal to do. Small amounts can be placed in minnow traps for bait and work well.
What you will need:
Check the weather report for three consecutive days of sunshine as the shrimp need that amount of time to cure
A wooden framed screen or I use a piece of plywood covered with cheesecloth
boiled shrimp
Take a pot and fill it halfway with water, add your usual seafood boiling seasonings or just add salt. The salt amount is important, it's what kills the bacteria along with the sun so add a little more than you normally use. Once the water is boiling to a good roll, add your shrimp and let them boil for 10 minutes. This is important because you don't want to overcook them. Drain the shrimp from the water and keep the water it was boiled in for stock to use in other seafood dishes such as jambalayas, gumbos and stews.
Place the shrimp on your framed screen or piece of plywood. Which ever you use you need to cover it with cheesecloth to keep flies and birds away. If you have cats, keep them inside or you're doomed, they'll have a feast and you won't. Another important thing to remember is to spread the shrimp evenly so they don't overlap each other. Every three or four hours stir the shrimp so they dry on both sides. In the evening put shrimp in a container and bring them inside as moisture is their enemy. Repeat this process for the next two days.
The next day place the shrimp in an onion or potato sack that has mesh holes to it. If you have a tarp place it on the ground of the area you'll be using to gently beat the sack to separate the head and peelings from the shrimp, such as the side of a building or even the ground. By doing this the head and peels turn to a gritty powder. Empty the sack and store your shrimp as stated above.
Uses for the gritty powder. Many chefs pulverize it to add to classic seafood dishes. Years ago hunters bought it by the sack and brought it to their duck blinds built on the lakes. They'd spread it on top the water near their blinds to bait ducks into landing. This technique is now illegal to do. Small amounts can be placed in minnow traps for bait and work well.