This is probably common sense, but would you ever bother de-veining the shrimp, prior to cooking? Or would it depend on other conditions? ie. size of the shrimp, what waters they were caught in, etc.?
We've found because of the clean water up in Alaska the vein is clear - so we've just left it in. However, the same type of spot prawns but down toward the Puget Sound will have a dark colors vein. I still usually only remove it after cooking though. - Zach
hahaha.. take some agitation to get those crystals of salt to disperse evenly on the water.. MY wife will love to see the pickled shrimp recipe..Here in Juneau, they keep the shrimp personal use closed.. Its the two minute short boil that keeps the massive quantity of salt from destroying the gems..
We usually boil our spot prawns in the ocean water when cooking on our boat. I really enjoy your video .
I spent a few months in Fiji and that's what the locals did as well. I like the idea and will have to try it out! - Zach
Pickled Shrimp 🦐 !!!
I am ALL in for that !
I love pickled foods but when Mark first told me about the pickled shrimp I was slightly skeptical - the obviously turned out to be excellent! - Zach
I would love to see a pickled shrimp video!
I had so much anxiety when u were shelling them on the railing of the porch my luck I woulda hit the bowl and nocked them all in the water lol
I love this video. Thank you for sharing!
Thanks for watching! We appreciate the support! - Zach
Stir it first then add more salt
A cup of water for every gallon of salt.
This is probably common sense, but would you ever bother de-veining the shrimp, prior to cooking? Or would it depend on other conditions? ie. size of the shrimp, what waters they were caught in, etc.?
We've found because of the clean water up in Alaska the vein is clear - so we've just left it in. However, the same type of spot prawns but down toward the Puget Sound will have a dark colors vein. I still usually only remove it after cooking though. - Zach
Aloha. You simply don’t have to up there.
hahaha.. take some agitation to get those crystals of salt to disperse evenly on the water.. MY wife will love to see the pickled shrimp recipe..Here in Juneau, they keep the shrimp personal use closed.. Its the two minute short boil that keeps the massive quantity of salt from destroying the gems..
thank you once again
i need to check my cholesterol after watching this vid GD