|
|
The Art of Drying Shrimp (Cajun Dried Shrimp)Other
Add to Recipe Box
|
|
|
Submitted by Maw Maw for Dale Begnaud
on Tuesday, August 31, 2004
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | Varies servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
|
Dried Shrimp – The recipe for the next best thing to having fresh shrimp......Ok, you now have 50 pounds of those little bitsy shrimp that you know you do not want to head and peel. What do you do with them? At once you get a flashback of all the delicious meals your Mom, Grandma and Pa had prepared with dried shrimp and try to remember how to do it. You think a while and then you remember all the steps that were done to prepare this delicacy.
|
| |
| Ingredients |
| 50 pounds shrimp or whatever amount you have on hand, Salt |
| |
| | | Directions | In the days when there were no refrigerators, people used to cure their meats and fish with salt. It has been soaked in a salty solution and then dried until it is very hard, much like people used to do over a hundred years ago. Remember, salt has chlorine atoms which kill germs. Therefore, salt is considered antibacterial because it restricts bacterial growth in many foods. It preserves foods by lowering the amount of "free" water molecules in foods. Bacteria need moisture in order to thrive, so without enough "free" water, they cannot grow well in foods that contain salt. However, there are a few problems with using salt to preserve food. One is that the food tastes very salty--even harsh--because you need to use lots of salt to preserve the food. Therefore when using dried shrimp in your favorite recipes the salt needs to be modified or reduced. In fact my old Cajun pharmacist told me there are two things that bacteria do not attack or grow in – those two things being salt and sugar. E lei smat’ - He is such a smart man.
First consult the weatherman and make sure that you will have at least 3 days of sunshine as the shrimp need that time to “cure”.
Next, heat up a pot (size will depend on quantity being cooked) with water to boiling. Add to the water double the amount of salt you would normally use when boiling shrimp for eating. Boil the shrimp about 10 minutes or until they turn pink and start to float. Remove the shrimp and drain keeping the liquid. Strain the liquid and keep as "shrimp stock" and use for gravies, gumbos and stews.
Have a surface of wood or screen ready and big enough where you can lay the shrimp singly with none of them overlapping or atop of each other. My Cajun friend uses two saw horses with an old wooden door laid across. He also would have it close by where he could monitor birds, flies and neighbors. The smell of drying shrimp has a tendency to bring in the varmints or your friends. I have also seen old screen doors used that that way. The screen would allow air to circulate in and around the drying shrimp.
Every three to four hours turn the shrimp rotating their position so that the shrimp dry on both sides. In the evening when the sun is going down, cover the shrimp with cloth or burlap and bring inside a shed or building. Generally night air has a tendency to bring in the moisture and moisture is the enemy of drying/dried shrimp and the friend of bacteria. Repeat for three days. You will see from day to day the head and shell start to pull away from the body of the shrimp
At the end of the third day or the next, empty the shrimp into an onion or crawfish sack. The sack must have holes in it. Take the sack and shake it up even going as far as gently batting the sack on the side of a building or the ground. The shells and head at this point have turned to a fine gritty powder. By moving the sack around, downwind from you, all of the “grit” blows away into the wind leaving only your dried shrimp. Voila
Store your shrimp in an air-tight sealed plastic jar in a dry area. If you have abundance, place them in the freezer remembering that moisture can destroy all your hard work.
These shrimps can be used in making stews, gravies, piquant sauces and gumbos. It is hard to beat a shrimp, egg and okra gumbo (see our recipe on site). They can be used as a flavoring agent in potato salad. Dale, my source on this article, tells me that he will open his freezer grab a handful and eat as a snack.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
