On Aug 23, 9:28 am, ChattyCathy > wrote:
> Cindy Hamilton wrote:
>
> > I had to vote MCINL for shellfish. I defrost shrimp right in a brine,
> > per Cook's
> > Illustrated. It goes really quickly because of the salt, and the
> > shrimp
> > come out season, plump and juicy. I don't really cook any other
> > shellfish
> > at home.
>
> Hmmm. Never thought of that. Doesn't that make them a little *too* salty
> tho'? I like to marinate mine in a ginger/garlic/olive oil mixture for an
> hour or two (once defrosted) if we are grilling them - which we are going
> to do today, BTW - yay!

No, it doesn't make them too salty (at least, not too salty for me).
They're
in the brine for about 20-30 minutes, and then they're defrosted and I
remove
them.

Cindy Hamilton