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Shrimp Gumbo - how to fix chewy shrimp?
Posted on 10/3/14 at 1:14 pm
Posted on 10/3/14 at 1:14 pm
Ok So I can make a simple shrimp gumbo but my shrimp is always chewy/rubbery.
What is the secret? Do I add them at the end, ie the last 15-20 minutes?
Also, what liquid do you guys use to fill the pot? Do you use chicken stock mixed with seafood stock, or plain seafood/shrimp stock?
What is the secret? Do I add them at the end, ie the last 15-20 minutes?
Also, what liquid do you guys use to fill the pot? Do you use chicken stock mixed with seafood stock, or plain seafood/shrimp stock?
5
Posted on 10/3/14 at 1:16 pm to lsufanintexas
quote:
Do I add them at the end
Yep.
quote:
the last 15-20 minutes?
More like the last 3 to 4 minutes
shrimp stock
Posted on 10/3/14 at 1:17 pm to lsufanintexas
quote:
15-20 minutes?
They only take about 1 minute to cook. I'm not expert but I think that is your problem.
Posted on 10/3/14 at 1:21 pm to lsufanintexas
I add "sacrificial shrimp" in the beginning. Like 50-60 count. Then at the big "meat shrimp" the last 3-4 minutes.
And I make shrimp stock. Although seafood base will definitely work if I don't have shells and heads.
And I make shrimp stock. Although seafood base will definitely work if I don't have shells and heads.
Posted on 10/3/14 at 2:18 pm to lsufanintexas
First off, always use fresh, never frozen. That helps out a lot
Posted on 10/3/14 at 3:32 pm to lsufanintexas
If you used chicken stock, you can still get some seafood flavor in there by adding some crab claw meat or backfin early in the process.
I add the oysters about 2min before cutting the fire off, and add the shrimp right as I cut the fire off. Leave the lid on for 5 min. Everything will be cooked perfectly. Shrimp hardly take any time at all to cook.
I add the oysters about 2min before cutting the fire off, and add the shrimp right as I cut the fire off. Leave the lid on for 5 min. Everything will be cooked perfectly. Shrimp hardly take any time at all to cook.
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