THE VIRGINIAN-PILOT 
              Copyright (c) 1994, Landmark Communications, Inc.

DATE: Thursday, July 7, 1994                 TAG: 9407020031
SECTION: FLAVOR                   PAGE: F1   EDITION: FINAL 
COLUMN: Morsels 
SOURCE: Ruth Fantasia 
                                             LENGTH: Short :   36 lines

A SOAK IN BRINE MAKES SHRIMP TAST FINE

SHRIMP thrive in the briny deep, so it's no wonder that brining them makes shrimp firmer and tastier.

Brining, or soaking foods in water and salt, often is used to preserve hams and pickles. But Mark Bittman, in the latest issue of Cook's Illustrated magazine, says it's even better for preparing shrimp.

``At its most successful, the brining changed a rather mushy shrimp into one that had the chewy texture of a lobster tail,'' Bittman writes.

Bittman's brining technique is easy:

Pour 2 cups boiling water over 2 cups kosher salt in a large bowl, and stir.

Add 3 1/2 quarts cold water and some ice if the room temperature is over 70 degrees. Stir until the salt dissolves.

Add 2 pounds shrimp and soak it for 45 minutes. Drain the shrimp and rinse thoroughly under cold running water. Then, cook the shrimp as desired.

If you're in a hurry, Bittman says, you can use 3 cups salt to 2 cups water and soak the shrimp for 20 to 25 minutes. MEMO: MORE MORSELS/F4

ILLUSTRATION: L.A. TIMES SYNDICATE

Brining shrimp before cooking adds firmness and flavor.

by CNB