Shrimping season to within 3 miles opened this week.

[7mm08]

Got 5# today and froze in brine. They will be great for about a year.

 

[Roadracer6]

So I have struggled with freezing shrimp and getting the right texture after thawing and cooking. I used to pre-freeze them in the freezer and then vacuum pack them, but was never happy with the texture (seemed mushy after cooked). Does this method help with that?

 

[shrimphead]

that should work good I clean mine all the way first and fill with tap water no salt

 

[7mm08]

So I have struggled with freezing shrimp and getting the right texture after thawing and cooking. I used to pre-freeze them in the freezer and then vacuum pack them, but was never happy with the texture (seemed mushy after cooked). Does this method help with that?

I have had them from ziplocks with water to the plastic quart containers. I thought they were great when unfrozen and couldn't tell them from fresh. My wife , the food snob and made a career out of every Bush bean recipe you guys eat was impressed with both methods. Both frozen shrimp methods were over 6 months old too. Both frozen in fresh water.

The scientist in me made me do the " brine " for the cellular exchange . Probably won't make a difference you can taste when cooked.

Simple enough , mixed it in a pitcher and topped off with the containers after I packed the shrimp . BTW.. ordered the containers off Amazon.

 

[7mm08]

Did another #15 last weekend . Was really good for " frozen " shrimp.