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How to do boiled shrimp.
Posted on 11/4/11 at 3:19 pm
Posted on 11/4/11 at 3:19 pm
I am not a master cook but I feel like I am decent. I can cook craw fish that are pretty good. For some reason shrimp give me fits. I went and bought a pound to "try" and cook tonight. I just wanted to see what the Food and Drink Board had to say. They always come out extremely hard to peal or they seem like they are not cooked.
1.Bring seasoned water to boil
2.Drop shrimp in
3.wait till the water starts boiling again.
4.let boil for 2-3 min
5.Turn off burner and let soak for 10-15 min
1.Bring seasoned water to boil
2.Drop shrimp in
3.wait till the water starts boiling again.
4.let boil for 2-3 min
5.Turn off burner and let soak for 10-15 min
4
Posted on 11/4/11 at 3:24 pm to LSUIEGRAD13
Need a lot more salt/spice than for crawfish. Need enough water boiling so that the quantity of shrimp you add doesn't drop the temp below boiling, at least not for long at all. Don't lose boil if you can help it. Add ice during soak to cool water where the shrimp stop cooking... 160-180 is all you need to keep them warm. Other than that, you've got it.
Posted on 11/4/11 at 3:28 pm to LSUIEGRAD13
I don't even boil em. I bring to rolling boil, add the shrimp and cut the fire. Start sampling after about 10 minutes, and pull when you think they're perfect. Usually 18ish minutes
Posted on 11/4/11 at 4:37 pm to LSUIEGRAD13
An old cajun from Grand Isle taught me this method and it has been money everytime.
Place shrimp in boiling pot in cold water.
Add enough water to just cover the top of your shrimp. And whatever seasonings you like to the water. I like Cajunland & add Old Bay. Bring shrimp to a boil. As soon as it come to a rolling boil, shut of the heat and let them soak. When they sink, they are ready to eat. They always are seasoned well and never hard to peel. I do the same for boiled crabs. Keeps the claws and legs from popping off.
Place shrimp in boiling pot in cold water.
Add enough water to just cover the top of your shrimp. And whatever seasonings you like to the water. I like Cajunland & add Old Bay. Bring shrimp to a boil. As soon as it come to a rolling boil, shut of the heat and let them soak. When they sink, they are ready to eat. They always are seasoned well and never hard to peel. I do the same for boiled crabs. Keeps the claws and legs from popping off.
Posted on 11/5/11 at 1:23 pm to LSUIEGRAD13
if they are hard to peel, there is a 100% chance that you have overcooked them...shrimp cook unbelievably fast....looks to me like every method posted here would work...
I personally like to bring the seasoned water to a boil, turn it off, and drop in the shrimp...watch them very closely and test one every few minutes...if they are easy to peel, but you want more spice, just add in some ice to stop the cooking and let them soak a little longer...
honestly, just buy a pack of Louisina Fish Fry Products seafood boil and follow the directions on the back...
remember, when you think they are done, they are probably overdone....
I personally like to bring the seasoned water to a boil, turn it off, and drop in the shrimp...watch them very closely and test one every few minutes...if they are easy to peel, but you want more spice, just add in some ice to stop the cooking and let them soak a little longer...
honestly, just buy a pack of Louisina Fish Fry Products seafood boil and follow the directions on the back...
remember, when you think they are done, they are probably overdone....
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