re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)

I didn't have any sour cream, sadly.

Any advice on the shrimp cooking situation?

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Any advice on the shrimp cooking situation

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I may get shot or at least have my Louisiana birth certificate revoked but if you like the shrimp steamed with minimal spice, I'm cool with it. Fresh Shrimp have a good briny flavor and it looks like your sauce was the perfect compliment. I'm a horsradish and cocktail sauce man myself.

Stop the peeling and hell no on steaming, the flavors of spices(any including your Bay crap) will not get into the flesh.

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How do I do it then?

Boil, then peel and devein?

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YES I doubt you get head on shrimp, but if you do leave the heads on as well.

Season water heavy with Crab Boil and bring to a boil..then add the shrimp

Timing is learned do to pot size, burner size and shrimp size.

But at best 3 minutes total from adding the shrimp. I usually let it return to a boil then cut the fire and let soak 10-15 minutes.

But # 1 rule.... DO NOT OVER COOK THE SHRIMP !

start taste testing the smaller shrimp after you cut the fire off.

Good luck and Merry Christmas

bring water ,spices,onion(if you want),lemon(if you want) to a boil. put in shrimp (unpeeled)cover take off heat once it boils again just a few minutes, let rest a few more minutes, they will turn pink and float , drain, peel.

If you like to steam them soak them in a cool bath of salt and shrimp boil 30 minutes before you cook em...I don't care what people say it tastes fine.

Sautéed could be a good route if you don't like the whole cleaning after you cook it and you can get a good spice coating that way too.

I was watching good eats and Alton Brown advocates brining, then broiling the shrimp.

Has anyone done this? They looked pretty awesome.

He brined for 25 minutes then rinsed and broiled for 3 minutes.

Ivr never made shrimp before this first time and they seemed "hard" I guess. Its possible that since I took of their shells they lost moisture that way. I might cook a pound tomorrow and see if I can get them right.

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But at best 3 minutes total from adding the shrimp. I usually let it return to a boil then cut the fire and let soak 10-15 minutes.

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to me that would be over cooked shrimp unless you chilled the water right as you cut the fire.

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Zatarains liquid crab boil

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eeewww gross.

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they seemed "hard" I guess.

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sounds like you over cooked them.

Everyone boils differently.

I use three or four times the water as I have shrimp, but lets say a gallon and a half of water for 5 pounds of shrimp.

Add 1/3 cup salt 1 lemon cut in half and a bag of zattaran's crab boil spices. I never use the oil or LA fish granular seasoning (see every one has their way comment) and I always use Zattaran's. If you like them hot, add cayenne pepper - maybe a teaspoon or more, but I don't. Bring to a full rolling boil with lid on the pot. Drop shrimp in the pot, with heads or without and when the first shrimp floats to the top (2 minutes), Remove from heat, put the lid on the pot and let them swim around in the hot hot water for another 3-4 minutes, then add enough Ice to chill the water. Let then soak for 10 miutes, then drain and peel.

Some people remove them with a strainer and boil potatoes in the seasoned boil water. They are ok done that way. Some people throw some frozen or fresh corn on the cob in the water and that's ok.

Our shrimp sauce (come back dressing doctored up)

1/2 cup Helmans mayo
3/4 cup Hunts Ketchup
1 Tablespoon yellow mustard
1 Tablespoon Worchestershire
1 Tablespoon lawrey's Garlic salt
1 tablespoon lemon juice
2-3 tablespoons Horseradish
1/4 teaspoon black or white pepper

Go half and half with mayo and ketchup and leave off the horseradish and this makes a super salad dressing.

Now I want boiled shrimp for dinner. I think there are a few pounds of IQF Alabama Shrimp in the freezer.