All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members. It renders these shrimp inedible to me. Is there anything that I could marinade the shrimp in to possibly reduce some of the taste?
Shrimp can have up to 0.25% STPP, fish even more!
STPP reacts with calcium or magnesium salts. These are commonly found in pool PH buffers, or as gypsum (food grade gypsum is used as a tofu coagulant)
1 Kg of shrimp could have up to 2.5g of STPP, so a 1/2 tsp of a calcium or magnesium salt dissolved in hot water, and diluted to 1 l, would make a neutralising bath for 1 Kg of shrimp. Leave it in for 10 or 20 minutes and rinse thoroughly
It may also react with citric acid (used in baking), or just use the juice of a small lemon instead
The only problem with this is it may leave a soapy taste