To find out more about dry-brining shrimp, Food Republic spoke to chef Simpson Wong, of Kancil, a Malaysian restaurant in New York. "I dry brine the shrimps to achieve a bouncy texture," he said.

since brine shrimp are the food that table shrimp — that you and I would eat — that’s what those table shrimp consume that are grown in aquaculture industry.” Luft said that over half of ...