The moisture within unrefrigerated food provides bacteria with the ideal environment in which to replicate. Dehydration is an option for preserving food when refrigeration isn't possible. Dehydration inhibits bacterial growth within food products by robbing them of the moisture they need to survive, but it serves as a convenient way of preserving edible items without reducing their flavor. Through dehydration, you can preserve fresh shrimp for up to two months -- much longer than shrimp will last through refrigeration alone.
Step 1
Defrost frozen shrimp by placing them in a bowl and placing the bowl in the refrigerator overnight.
Step 2
Peel the shrimp. Cut off their tails with a sharp knife.
Step 3
Make a small incision along the back of each shrimp, exposing the intestinal vein. Rinse each shrimp under the faucet to wash away the waste product.
Step 4
Boil the shrimp for three to six minutes until they turn pink and float to the water's surface.
Step 5
Cut each shrimp into 1 inch pieces. Arrange the pieces on the dehydrator tray.
Step 6
Set the dehydrator to 145 degrees. Dehydrate the shrimp for six hours.
Step 7
Remove the shrimp from the dehydrator. Cut a piece of shrimp in half and check it for moisture. The shrimp is done when the pieces are chewy and lack any moisture.
Step 8
Store your dehydrated shrimp in the refrigerator or place them in a sealed airtight container until you are ready to use them.
Tips and Warnings
- If you're pressed for time, you can defrost your shrimp more quickly by placing them in an airtight freezer bag and submersing the bag in cold water for one hour.
- Do not allow your shrimp pieces to overlap in the dehydrator tray. This can prevent them from dehydrating properly.
Things You'll Need
- Shrimp
- Bowl
- Sharp knife
- Pot
- Dehydrator
- Airtight container
