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Started By
Message
Boiling 10 lbs. of shrimp....
Posted on 5/10/17 at 1:30 pm
Posted on 5/10/17 at 1:30 pm
Boiling up 10 lbs. on Mother's Day....give me your best seasoning recipe as far as amounts of seasoning, etc. Any tips and pointers are welcome!
Thanks!
Thanks!
6
Posted on 5/10/17 at 1:59 pm to btnetigers
First off, don't boil superfresh shrimp, ice hard for a day or two. Only times I've ever had problems with them peeling is fresh off the boat.
For 10lbs I'd use a half a bag of Chackbay, 6 lemons and 1/3 of a box of salt. I'd use my turkey fryer pot for a size reference. Get your water boiling hard, drop them in and watch them, when you see small air bubble form between the meat and shell they done. Cut the fire and soak them till they sink.
For 10lbs I'd use a half a bag of Chackbay, 6 lemons and 1/3 of a box of salt. I'd use my turkey fryer pot for a size reference. Get your water boiling hard, drop them in and watch them, when you see small air bubble form between the meat and shell they done. Cut the fire and soak them till they sink.
Posted on 5/10/17 at 2:12 pm to btnetigers
My tip is overseason your water then season it again. It needs to be super spicy. Bring it to a boil and drop your shrimp in. Before it begins to boil again the shrimp will start to roll and float. Before they all float shut the burner off and let them steep for 2 minutes. By this time they should all be floating. Drop in half a sack of ice and soak for 12 minutes and then taste one. If they need more spice let them go an extra 5 minutes. I can't stress overseasoning your water enough.
Posted on 5/10/17 at 2:14 pm to btnetigers
Spice-N-Ice
look it up.. thank me later
look it up.. thank me later
This post was edited on 5/10/17 at 2:15 pm
Posted on 5/10/17 at 2:16 pm to NOX
How do y'all boil on stove tops?
Posted on 5/10/17 at 2:22 pm to btnetigers
Boil in plain water. Once boiled, dump shrimp into ice cold seasoned water.
Done and they will still be warm
sounds funny but it works Science
Done and they will still be warm
sounds funny but it works Science
This post was edited on 5/11/17 at 8:58 am
Posted on 5/10/17 at 2:24 pm to btnetigers
2 gallons water
1/2 gallon vinegar
3 lemons
1 head garlic, cut in half
1 cup Zat's liquid
1/2 cup Tony's
1/2 cup red pepper
Bring to a simmer for 10 minutes, then crank to a boil. Add the shrimp, stir, let'em all turn pink...about 1.5 to 2 minutes. Cut the fire, drop in a gallon of ice...soak until they taste right to you.
1/2 gallon vinegar
3 lemons
1 head garlic, cut in half
1 cup Zat's liquid
1/2 cup Tony's
1/2 cup red pepper
Bring to a simmer for 10 minutes, then crank to a boil. Add the shrimp, stir, let'em all turn pink...about 1.5 to 2 minutes. Cut the fire, drop in a gallon of ice...soak until they taste right to you.
Posted on 5/10/17 at 2:41 pm to Uncle JackD
quote:
How do y'all boil on stove tops?
is that a north Louisiana slam?
Posted on 5/10/17 at 2:45 pm to NOX
Nah legit question. I want to boil a pound or 2 for myself and never cooked them on stove top.
This post was edited on 5/10/17 at 2:47 pm
Posted on 5/10/17 at 2:48 pm to Uncle JackD
meh, just like boiling eggs, cept lots of seasoning and shrimp.
Posted on 5/10/17 at 3:06 pm to Uncle JackD
I do that a few times a month. Stinks up the house so I do it outside on the stove.
Posted on 5/10/17 at 3:24 pm to btnetigers
I prefer roasted shrimp or sautéed shrimp over boiled shrimp.
Peel, leaving the tails on, de-vein, toss in olive oil, kosher salt, fresh lemon juice, some honey, cayenne, fresh ground black pepper, and a few sprigs of thyme.
Let marinate in the fridge for about an hour then either grill on the pit or sauté in a hot pan making sure to not over cook.
Just my opinion.
Peel, leaving the tails on, de-vein, toss in olive oil, kosher salt, fresh lemon juice, some honey, cayenne, fresh ground black pepper, and a few sprigs of thyme.
Let marinate in the fridge for about an hour then either grill on the pit or sauté in a hot pan making sure to not over cook.
Just my opinion.
Posted on 5/10/17 at 7:44 pm to tigersfirst
I'm going to do a few dozen crabs and lbs of shrimp for Mother's Day. What would y'all do for them together? I have my crawfish down pretty good but haven't done crabs much.
Posted on 5/10/17 at 9:12 pm to NOLAGT
quote:
I'm going to do a few dozen crabs and lbs of shrimp for Mother's Day. What would y'all do for them together? I have my crawfish down pretty good but haven't done crabs much.
Bring crabs to boil then throw your shrimp in just before cutting the fire if it's just s few pounds. I would prefer separate boils because I season the water much more for shrimp than crabs but it will work in one pot.
This post was edited on 5/10/17 at 9:13 pm
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