To find out more about dry-brining shrimp, Food Republic spoke to chef Simpson Wong, of Kancil, a Malaysian restaurant in New York. "I dry brine the shrimps to achieve a bouncy texture," he said.

Australian Fisheries Minister Norman Moore embraced the aquaculture potential of Western Australia with the opening of a cutting edge-design commercial brine shrimp farm at Port Gregory ...

For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for ... Serve with the shrimp. To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water ...

In a small bowl, whisk together tomato paste, capers, caper brine ... bag closes around the food, then quickly seal it up.) Sous vide bag at 140 degrees until the shrimp are no longer opaque ...