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Started By
Message
I need some cajuns’ advice on shrimp boil.
Posted on 3/28/24 at 9:54 pm
Posted on 3/28/24 at 9:54 pm
I’d appreciate input about seasoning (liquid boil, bags, and powdered seasoning), ingredients, timing and any other advice you see fit. Many thanks.
21
Posted on 3/28/24 at 9:56 pm to Upperaltiger06
There's a board for this. Some there claim the Kracker's plain water, cool, season method is stellar.
Posted on 3/28/24 at 9:58 pm to Upperaltiger06
Follow instructions on the bag of boil.
Posted on 3/28/24 at 9:58 pm to Upperaltiger06
Watch out. There’s some thing weird about this guy.
Posted on 3/28/24 at 9:59 pm to Upperaltiger06
We do not appreciate your cultural appropriation.
quote:
Cultural Appropriation:
Cultural Appropriation is the act of taking significant elements (symbols, dress, words, practices, etc.) from a culture that is not your own and removing all original context or meaning, usually with the goal of using these elements to make oneself seem “edgy” or to make a profit.
Posted on 3/28/24 at 9:59 pm to Upperaltiger06
Don't overboil them.
Seasoning is really to your taste
Seasoning is really to your taste
Posted on 3/28/24 at 10:05 pm to Upperaltiger06
Boil water, add seasoning, add shrimp. Come to boil again, maybe a a minute or so. Pull out shrimp from top with strainer.
You can get fancy with it but if you just want shrimp there’s nothing to it.
You can get fancy with it but if you just want shrimp there’s nothing to it.
Posted on 3/28/24 at 10:06 pm to Upperaltiger06
Lots of liquid boil, lots of salt. All that firepower so you can keep them cooking for less time.
Posted on 3/28/24 at 10:07 pm to Upperaltiger06
I can’t give you any advice on the seasoning. But I can tell you this… cook them and watch closely, when the shells begin to separate from the meat, take them out. If they aren’t seasoned enough, wait for the water to cool and put them back in to soak up seasoning without over cooking. You can add ice to cool the water if needed.
Posted on 3/28/24 at 10:48 pm to Upperaltiger06
quote:
I’d appreciate input about seasoning (liquid boil, bags, and powdered seasoning)
Yes. All of the above.
Posted on 3/28/24 at 11:28 pm to Upperaltiger06
I like to use a boil bag with the powder seasoning and just a dot of the liquid. Depending on brand the liquid can get a bit hot. And I like spice.
You could also add a little bit of cut up lemons, celery, and onions. Maybe easy on the lemon though.
You'll eventually find a method you like. I would not boil the shrimp too long. They cook quickly.
What kind of shrimp are you using? The non previously frozen are so much nicer boiled.
You could also add a little bit of cut up lemons, celery, and onions. Maybe easy on the lemon though.
You'll eventually find a method you like. I would not boil the shrimp too long. They cook quickly.
What kind of shrimp are you using? The non previously frozen are so much nicer boiled.
Posted on 3/29/24 at 12:10 am to Upperaltiger06
Make sure you dust them with seasoning after you take them out
Posted on 3/29/24 at 12:13 am to Upperaltiger06
Buy some Louisiana fish fry brand seasoning and follow the directions exactly. Shrimp cook suprisingly quickly. The danger is in overcooking them….if you overcook, you can’t get them to peel. Cook corn, potatoes and smoked sausage separately, as that has to cook far longer than the shrimp. You’ll need a couple of pounds of head-off shrimp per person.
If you want to save a lot of hassle, go to the seafood section of your local grocery store. Buy a couple of pounds and have them steam the shrimp for you…order spicy seasoning. You’ll be suprised how good they are.
If you want to save a lot of hassle, go to the seafood section of your local grocery store. Buy a couple of pounds and have them steam the shrimp for you…order spicy seasoning. You’ll be suprised how good they are.
Posted on 3/29/24 at 2:29 am to Upperaltiger06
Make sure you save some seasoning for after you are done so you can dust your shrimp
Posted on 3/29/24 at 7:05 am to Upperaltiger06
I just wanted to congratulate you on your correct usage of the comma to the top. It’s been estimated that 98% cannot get it right. And you, an auburn man!!!!
Posted on 3/29/24 at 7:06 am to Upperaltiger06
quote:After bringing the water to a slow boil and immediately before adding the shrimp, add one raw banana (per gallon of water) to the pot.
ingredients
You’ll thank me later.
This post was edited on 3/29/24 at 7:07 am
Posted on 3/29/24 at 7:37 am to Upperaltiger06
So this is what I do. I do just my vegetables first. In that goes a half a bag of Chack bay. 1 box salt. Half a bottle hot sauce. Half bottle liquid. One cap of cayenne. Cook then how you like. Take em out. Get it back to a boil and put in exactly the same amount of season gi just mentioned again. Boil shrimp for one minute. Then soak with 5 gallons of ice. And add more liquid crab boil. Once you see meat separating pull. I’ve never had any complaints.
Posted on 3/29/24 at 8:00 am to Upperaltiger06
Season the water. Get it to a boil. Put in the shrimp. Stay by the pot. Wait for the earliest signs of boiling, may take 5-8 minutes. Once you see the early signs of boiling, start checking the shrimp for a visible gap or air pocket/bubble between the shell and the meat. That usually happens 45 seconds to a minute after its obviously boiling. But keep pulling out a shrimp or three to check for that gap. Once it's there take the shrimp off the heat and toss in some bags of ice, leave the ice in the bags. Wet the sides of the pot too if you'd like. Let them soak 20 minutes or so. They will not be overcooked. The shells come off easily. I've never had a problem peeling them using this method for decades.
This post was edited on 3/29/24 at 8:10 am
Posted on 3/29/24 at 10:10 am to Upperaltiger06
FOOD BOARD
Posted on 3/29/24 at 12:22 pm to Upperaltiger06
3 pounds yellow onions
6 heads garlic
6 lemons, halved
1 package (73 ounces) Zatarain's® Preseasoned Crab Boil
4 pounds small red potatoes
1 sack (35 to 40 pounds) live crawfish, cleaned
1/4 cup Zatarain's® Concentrated Shrimp & Crab Boil
1 box Zatarain's® Crawfish, Shrimp & Crab Boil substitution Substitutions available
12 frozen mini corn-on-the-cob
6 heads garlic
6 lemons, halved
1 package (73 ounces) Zatarain's® Preseasoned Crab Boil
4 pounds small red potatoes
1 sack (35 to 40 pounds) live crawfish, cleaned
1/4 cup Zatarain's® Concentrated Shrimp & Crab Boil
1 box Zatarain's® Crawfish, Shrimp & Crab Boil substitution Substitutions available
12 frozen mini corn-on-the-cob
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