Salt-Cured Sweet Shrimp

Name: Salt-Cured Sweet Shrimp
Yield: 30 servings
Cuisine: American
Ingredients: 30 shrimp Amaebi (sweet shrimp); 1/2 tsp Salt; 1 tsp Shochu; 1/2 Red chili

cookpad.japan @cookpad_jp

Rich and delicious shio kara of sweet shrimp. It's an elegant flavor.

The shrimp must be absolutely fresh!
Great as a side dish with dinner too!
If you use shrimp or crab shells to make a soup stock before throwing them out, your trash won't be smelly, so you can kill two birds with one stone!
You can make delicious shrimp-miso with the "miso" (the brown parts) in the shrimp heads too. Recipe by Cooking S Papa

Rich and delicious shio kara of sweet shrimp. It's an elegant flavor.

cookpad.japan @cookpad_jp

Rich and delicious shio kara of sweet shrimp. It's an elegant flavor.

Saved

Ingredients

30 servings

30shrimp Amaebi (sweet shrimp)
1/2 tspSalt
1 tspShochu
1/2Red chili

Saved

Steps

1

Obtain fresh amaebi (called sweet shrimp). All this was 300 yen.
2

Pull the heads off the shrimp.
3

Peel the shells off too, and separate the shrimp, shells and heads. The shells and heads can be used to make soup stock so don't throw them out.
4

Rinse the peeled shrimp quickly in shochu (an appropriate amount-not the 1 tsp listed with the ingredients), and pat dry with paper towels.
5

Mix the peeled shrimp with 1 teaspoon of shoshu, 1/2 teaspoon salt, and sliced red chili pepper.
6

Put the shrimp in a jar that has been sterilized in boiling water, and leave to mature for 2 days. Stir it gently with chopsticks occasionally.
7

Done! They are rich and plump with a refined saltiness that is delicious. They don't keep well, so finish them within 2 to 3 days.
8

The shrimp shells yield great stock so don't throw them out. If you make miso soup using this stock, it's sublime! You can put the heads in the miso soup, or deep fry them dusted with flour.