Hi Mari, freezing in brine to delay freezer burn is a good idea, but 2 tablespoons of salt for a quart of water is too much. It likely won't freeze completely and it will make your shrimp extremely salty. I'd suggest reducing it to more like 2 teaspoons per quart of water (that's the ratio I use when I'm boiling pasta). Even that may be a little on the salty side.

How do you recommend freezing fresh raw shrimp? I live where fresh shrimp is easily available and inexpensive, Today I need to freeze some as I bought too much. I am leaving shells on, taking off heads, rinse/pat dry, packing in rigid containers - then covering with brine - this is the questionable part. Is 2 Tablespoons of salt in one quart of water too much salt? Thank you!

Hi Joan, the thick "vein" removed from the back side are the intestines. The thinner line on the inside of the curve is a nerve. You can remove it if you like but it's not necessary.

Hi Nancy, there are a lot of ways to coat and deep fry shrimp. You can batter them in tempura batter (https://norecipes.com/tempura-mushrooms/), you could turn them into Katsu (https://norecipes.com/chicken-katsu/), or they're also good breaded in cornmeal (https://norecipes.com/shrimp-po-boy/). Hope that helps!