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.

Serve with the shrimp. To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water mixed with ⅓ cup kosher salt and ⅓ cup sugar. Or you can use all salt. Brine about two hours ...

To use this tip to improve your shrimp's flavor, all you have to do is add a small amount of the brine to your cocktail sauce ...

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 ...