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Message
Boiling Shrimp
Posted on 6/16/17 at 11:19 pm
Posted on 6/16/17 at 11:19 pm
I'm going to boil some shrimp tomorrow and watch the game. The concensus throughout the search is more seasoning than crawfish and kill the fire as soon as you drop them in. It my question is how long do you let them soak before pulling them out?
5
Posted on 6/16/17 at 11:30 pm to Tigerfan613
When they taste right to you.
Keep the heat till pink. Ice, cool, soak n taste.
Keep the heat till pink. Ice, cool, soak n taste.
Posted on 6/17/17 at 2:58 am to Tigerfan613
I return to boil for 1 min then soak for 3, any longer and they get difficult to peel.
lots more spice and lemon than crawfish
Works for me every time, your results may vary.
lots more spice and lemon than crawfish
Works for me every time, your results may vary.
Posted on 6/17/17 at 7:03 am to cave canem
quote:
I return to boil for 1 min then soak for 3, any longer and they get difficult to peel.
Well that's entirely false but carry on.
Posted on 6/17/17 at 7:37 am to Tigerfan613
I season the hell out of the water (powder, mesh bag, liquid crab boil, plus salt and lemon), cut the fire right after the shrimp go in, ice enough to keep from overcooking, and soak for 20 minutes or so. Taste, and soak more as needed.
Pour out into colander, and toss with some more ice if needed to cool them enough to handle. I prefer them to still be hot/warm when eating. Some folks chill them.
I've done this many times with jumbos, and we've never had any problem peeling. They pop right off.
Pour out into colander, and toss with some more ice if needed to cool them enough to handle. I prefer them to still be hot/warm when eating. Some folks chill them.
I've done this many times with jumbos, and we've never had any problem peeling. They pop right off.
Posted on 6/17/17 at 7:40 am to Tigerfan613
20 minutes is the answer as long as you cool the water with ice.
Posted on 6/17/17 at 9:46 am to GeauxTigers0107
quote:
Well that's entirely false but carry on.
I guess you are right LINK
Emiril says 4-5
quote:
Add the shrimp. Return to a boil. Remove from the heat, cover, and let stand for 4 to 5 minutes. Drain.
Rather than act an arse why not share your method?
Posted on 6/17/17 at 9:52 am to cave canem
Did you seriously invoke Emeril in a shrimp boiling debate?
This post was edited on 6/17/17 at 9:53 am
Posted on 6/17/17 at 10:11 am to Honky Lips
quote:
Did you seriously invoke Emeril in a shrimp boiling debate?
nah, first google result
You may want to go look at your seafood boil, there are instructions on the back and you will not find one that recommends more than 1-2 min cook time with no more than 5 soak time for a reason. It makes them harder to peel and they are done soaking up flavor at that point.
Do as you wish, I'm sure your shrimp are just as shitty as your steaks.
Posted on 6/17/17 at 10:37 am to cave canem
You and Google, and your instruction labels, and Emeril, and the rest of mississippi, should leave the shrimp boiling to the coonasses.
Posted on 6/17/17 at 10:43 am to Honky Lips
quote:
You and Google, and your instruction labels, and Emeril, and the rest of mississippi, should leave the shrimp boiling to the coonasses.
In my experience, coonasses apparently hate the taste of shrimp, because they will do whatever they can to make their boiled shrimp taste as little like shrimp as possible.
Posted on 6/17/17 at 11:49 am to Joshjrn
Yep. This "season the water heavier than crawfish" bullshite is retarded. Shrimp are delicately flavored and really need to be treated as such.
Posted on 6/17/17 at 1:02 pm to OTIS2
I'm with ya on that Otis, but this whole "hard to peel after 3 minutes" bullshite is, well bullshite.
Posted on 6/17/17 at 1:18 pm to Honky Lips
If the water isn't still hot and cooking them, they ca soak as long as you wish. Soak time, cooled, won't affect peeling.
Posted on 6/17/17 at 7:46 pm to OTIS2
Would just like to add that I did boil shrimp today, added a little ice after I cut the fire and soaked them for 20 minutes. They peeled like a dream.
Posted on 6/17/17 at 8:33 pm to Tigerfan613
I get the water boiling, toss in the spices, toss in the shrimp, bring it to a boil and let them go 90 seconds or until there are spaces visible between the meat and the shell. Then I pull the pot off the stove and throw a gallon bag full of ice into the pot. That cools the water. I let them soak 20 minutes getting them really spicy. I always use more seasoning than the package suggests. I've never had shrimp that were difficult to peel. And, yes, you can still appreciate the flavor of the shrimp.
This post was edited on 6/17/17 at 8:36 pm
Posted on 6/17/17 at 11:12 pm to Jake88
If you are using fresh shrimp and they're not softshell....they should all peel like a dream....unless you do something absurd with them. 90% of the shrimp I buy is off the boat/dock where I know they haven't been iqf'ed or frozen. Other 10% is from a seafood market where the owner will tell me prior if they are fresh or frozen. I have next to no batches that are tough to peel.
Drop in boiling water, cut off as soon water starts to boil again (usually a minute or two), then start tasting 2-3 minutes of soak.....take out when done. I never officially time boiling any seafood, it's all feel, tasting frequently, and using fresh product.
Drop in boiling water, cut off as soon water starts to boil again (usually a minute or two), then start tasting 2-3 minutes of soak.....take out when done. I never officially time boiling any seafood, it's all feel, tasting frequently, and using fresh product.
Posted on 6/18/17 at 1:30 am to Honky Lips
quote:
Would just like to add that I did boil shrimp today, added a little ice after I cut the fire and soaked them for 20 minutes. They peeled like a dream.
Yeah. The folks who say the long soak makes them hard to peel are incorrect.
I've soaked the hell out of them many times, and they peeled fine.
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