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Boundary Waters Quetico Forum BWCA Food and Recipes Dehydrating Shrimp |
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12/20/2014 06:47AM
Has anyone tried it? I've purchased the little dried shrimp at asian grocers before for making stock. Wondering how well it might work with small to medium size cooked shrimp. Would be great for some soups or pasta or even shrimp n grits.
"Wilderness is not a luxury but a necessity of the human spirit."
12/20/2014 09:07AM
I have not. For one thing, the house would smell awful. The other thing would be the texture of rehydrated shrimp. If you were truly wanting to eat them as reconstituted shrimp I think that the texture would be unpleasant. I assume you are thinking of dehydrating shelled shrimp.
If you want to use dehydrated shrimp for stock, then you should leave the shells on. Not sure if that would pose any infection control issues.
If you want to use dehydrated shrimp for stock, then you should leave the shells on. Not sure if that would pose any infection control issues.
12/20/2014 10:10AM
I agree the smell in the house would be horrible when dehydrating. Plus I would worry about contamination/getting sick from them. This is one of those things where I would feel more comfortable buying it already dehydrated.
"Rivers know this: there is no hurry. We shall get there someday.” ~A.A. Milne
12/20/2014 11:24AM
I dehydrate shrimp in the jambalaya that is the most fought over meal on any trip we take. The only issue is that it tends to stay a bit chewy if we don't leave it soaking long enough.
As an aside- any food including shrimp is safe if properly dehydrated. This means no moisture is left and the shrimp is then sealed to prevent moisture from accumulating. I keep anything that has meat in it in the freezer- even after it is vacuum sealed- just to be extra safe.
As an aside- any food including shrimp is safe if properly dehydrated. This means no moisture is left and the shrimp is then sealed to prevent moisture from accumulating. I keep anything that has meat in it in the freezer- even after it is vacuum sealed- just to be extra safe.
Ripple in still water....
01/14/2015 09:45PM
I have. Many times for jambalaya and a seafood rice wrap I make. My recommendation is to not use the small salad shrimp. Use a decent sized med or lg shrimp and cut into small pieces. I agree with Ripple, if not properly rehydrated they can be chewy...sometimes chewy is good. In this way it is good as an accent, but might not be as appetizing as the main protein. I have dehydrated canned crab as well, no problems.
It does not matter how slowly you go, as long as you do not stop. -Confucius
01/27/2015 07:30PM
quote ripple: "I dehydrate shrimp in the jambalaya that is the most fought over meal on any trip we take. The only issue is that it tends to stay a bit chewy if we don't leave it soaking long enough.
As an aside- any food including shrimp is safe if properly dehydrated. This means no moisture is left and the shrimp is then sealed to prevent moisture from accumulating. I keep anything that has meat in it in the freezer- even after it is vacuum sealed- just to be extra safe.
"
We tried Jambalaya (w/dehydrated shrimp) for the first time this past fall. It was EXCELLENT!!
Agree with the slightly chewy factor. Learning curve on re-hydration. :)
02/14/2015 06:31PM
Those of you who dehydrate the little critters, do you do them whole, or sliced or cut into chunks? I used to be able to find shrimp n a foil pouch (not dried), and dehydrated my shrimp creole sauce, and added them to the mix. Haven't seen shrimp packaged like that in quite a while.
02/14/2015 08:15PM
I buy pre-cooked, frozen shrimp; medium-sized (51/60 count an 71/90 count/LBS). Just take the tails off and cut them in to 2 or 3 pieces about 3/4 inch or less. They "do" smell-up the basement while I am dehydrating - not a funky stench to my nose... but you may not want to have guests over while you are dehydrating them...
02/19/2015 09:41PM
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I have been experimenting w/ dehydrating "imitation crab meat" (made from polluck i think). Have decided i prefer it to DH shrimp. ... DOesnt have the same chewyness that DH shrimp can have And superior flavor retention over shrimp. . IMitation crab also much less costly.
Curious if others have tried imitation crab ?
I have been experimenting w/ dehydrating "imitation crab meat" (made from polluck i think). Have decided i prefer it to DH shrimp. ... DOesnt have the same chewyness that DH shrimp can have And superior flavor retention over shrimp. . IMitation crab also much less costly.
Curious if others have tried imitation crab ?
TangoCharlie
02/20/2015 08:42PM
quote TangoCharlie: "Curious if others have tried imitation crab ? "
IMHO, imitation crab is sort of like passing up a beautiful woman in favor of a blow-up doll.
"I go because it irons out the wrinkles in my soul" -- Sigurd Olson
02/21/2015 06:29AM
quote OBX2Kayak: "quote TangoCharlie: "Curious if others have tried imitation crab ? "
IMHO, imitation crab is sort of like passing up a beautiful woman in favor of a blow-up doll."
There are things to be said for low maintenance options... :)
I think I might actually try the imitation crab thing as well, goes well in some soups, and might pair with the shrimp for some things too.
"Wilderness is not a luxury but a necessity of the human spirit."
02/22/2015 08:46PM
Is suppose u could try "real" crab w/ equal success.
ps on the lighter side: i tried your blow-up doll suggestion but that was epip fail that first evening by the campfire: one hot ember and "whoosh!" thats all she wrote!
ps on the lighter side: i tried your blow-up doll suggestion but that was epip fail that first evening by the campfire: one hot ember and "whoosh!" thats all she wrote!
TangoCharlie
02/23/2015 03:57PM
quote keth0601: "quote OBX2Kayak: "quote TangoCharlie: "Curious if others have tried imitation crab ? "
IMHO, imitation crab is sort of like passing up a beautiful woman in favor of a blow-up doll."
There are things to be said for low maintenance options... :)"
LOL! Good one!
"I go because it irons out the wrinkles in my soul" -- Sigurd Olson
02/26/2015 07:36PM
I have posted this site before. Went looking for it as I want to try to make a couple of the "barks" and give them a trial run here at home.
They do have a section on meats including shrimp and imitation crab.
Back Packing Chef
Thinking that I will try the adding bread crumbs to my hamburger like they talk about as well.
They do have a section on meats including shrimp and imitation crab.
Back Packing Chef
Thinking that I will try the adding bread crumbs to my hamburger like they talk about as well.
KevinL
02/26/2015 09:24PM
quote KevinL: "I have posted this site before. Went looking for it as I want to try to make a couple of the "barks" and give them a trial run here at home.
They do have a section on meats including shrimp and imitation crab.
Back Packing Chef
Thinking that I will try the adding bread crumbs to my hamburger like they talk about as well. "
That's a great site. The bread crumbs in the meat works really well too.
Jv
08/29/2019 09:58PM
All depends on how fresh your shrimp are. I’ve had chefs boil my shrimp for only 10 seconds and they are cooked. I like my shrimp cooked a little more than that but have never cooked for over a minute.
Do a search for simplyshrimpmn
Never frozen, fresh shrimp grown right here in Minnesota.
Do a search for simplyshrimpmn
Never frozen, fresh shrimp grown right here in Minnesota.
01/16/2022 11:24AM
Shrimp with Knorr Creamy Garlic Shells is one of our standard trip dinners. A bag of the shells and half a pound of shrimp (pre-dehydrating weight) makes a great meal for the two of us. It took us a few tries to get the shrimp dehydration down; here's our method:
Lightly season peeled/deveined shrimp (we use salt, pepper, & a roasted garlic & herb seasoning), then grill the shrimp. (We originally tried pan frying the shrimp, but that adds lots of oil to an already oily meat.) When cool, slice the shrimp into 1/4" thick coins; dehydrate on parchment paper. DO NOT OVER-DEHYDRATE; we stop when the coins still flex a bit, like jerky. Bag or vacuum pack the dehydrated shrimp. If not using the shrimp for a couple weeks, freeze it to avoid spoiling. On the day you plan to have this meal for dinner, start rehydrating the shrimp at lunch. We add water to the zipper bag of dehydrated shrimp, but put the bag into a 1.3 oz Rubbermaid container we found at Target (Note: we use one of these for ALL our meat rehydration while paddling).
In camp, cook the Knorr shells per package instructions, adding the shrimp (and some crumbled dehydrated spinach).
TZ
Lightly season peeled/deveined shrimp (we use salt, pepper, & a roasted garlic & herb seasoning), then grill the shrimp. (We originally tried pan frying the shrimp, but that adds lots of oil to an already oily meat.) When cool, slice the shrimp into 1/4" thick coins; dehydrate on parchment paper. DO NOT OVER-DEHYDRATE; we stop when the coins still flex a bit, like jerky. Bag or vacuum pack the dehydrated shrimp. If not using the shrimp for a couple weeks, freeze it to avoid spoiling. On the day you plan to have this meal for dinner, start rehydrating the shrimp at lunch. We add water to the zipper bag of dehydrated shrimp, but put the bag into a 1.3 oz Rubbermaid container we found at Target (Note: we use one of these for ALL our meat rehydration while paddling).
In camp, cook the Knorr shells per package instructions, adding the shrimp (and some crumbled dehydrated spinach).
TZ
If you want to go quickly, go alone. If you want to go far, go together. African Proverb
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