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Started By
Message
NOLA.com's Take on a Shrimp Boil
Posted on 6/8/17 at 10:34 am
Posted on 6/8/17 at 10:34 am
quote:NOLA.com
"When you're doing a boil, you need to stick with the boil and pay attention to what you're doing, keep watching," Seither said. "That's what's important. Not a time. It's not 'Let's set the timer for 10 minutes and come back.' It's not really like that."
10
Posted on 6/8/17 at 10:41 am to Stadium Rat
A 5 minute boil on shrimp guarantees they're overcooked.
Posted on 6/8/17 at 10:45 am to Stadium Rat
5 minutes? Remind me to stay away from harahan
Posted on 6/8/17 at 10:47 am to Stadium Rat
quote:
"It takes a good 25 to 30 minutes of sitting in the pot for the seasoning to penetrate the meat," he said. "Crawfish boils, we'll let those things soak for an hour and a half to two hours
Posted on 6/8/17 at 12:19 pm to LSUballs
Posted on 6/8/17 at 12:23 pm to Stadium Rat
The carpetbaggers have finally taken over the NOLA metro area.
Posted on 6/8/17 at 1:25 pm to LSUballs
Them dudes must be eating shell and all 
No way you could peel those things after being in the water for 30 min.
No way you could peel those things after being in the water for 30 min.
Posted on 6/8/17 at 2:55 pm to HebertFest08
Sure you can
Posted on 6/8/17 at 2:56 pm to HebertFest08
Seither's actually does shrimp really well. They tell you in the article that they hose down the pot and dump buckets of ice in to cool the water. That's the way you do it. The longer they sit in seasoned cook water the better.
Posted on 6/8/17 at 3:06 pm to MightyYat
Shhh....you'll upset the "boil them for 30 seconds" crowd.
Posted on 6/8/17 at 6:06 pm to Stadium Rat
I guess they don't like the sprinkle?
Posted on 6/8/17 at 6:22 pm to Stadium Rat
I don't care what y'all say, that's two Baws and two Bawettes in the background if I've ever seen one.
Posted on 6/9/17 at 10:27 am to SuperSaint
Seither's shrimp and crawfish are ALWAYS overdone. I have given up on them. Go to Bevi instead
This post was edited on 6/9/17 at 10:28 am
Posted on 6/9/17 at 5:08 pm to SuperSaint
quote:
I don't care what y'all say, that's two Baws and two Bawettes in the background if I've ever seen one.
Probably 2 retired cops from NY
Posted on 6/9/17 at 5:11 pm to Stadium Rat
Think them baws bench press while da skramp are cooking?
Posted on 6/9/17 at 5:49 pm to Stadium Rat
I don't listen to New Orleans residents for anything pertaining to gumbo or boiled crawfish and shrimp
Posted on 6/9/17 at 5:51 pm to LildripDraws
quote:
I don't listen to New Orleans residents for anything pertaining to gumbo or boiled crawfish and shrimp
Posted on 6/9/17 at 6:28 pm to LildripDraws
quote:
I don't listen to New Orleans residents for anything pertaining to gumbo or boiled crawfish and shrimp
Or jambalaya.
Posted on 6/9/17 at 10:50 pm to Honky Lips
quote:
Or jambalaya
The single most boring food accredited to Louisiana.
Posted on 6/10/17 at 7:18 am to Stadium Rat
I do it similarly, but cut the fire within a minute or two of putting in the shrimp. They never really boil hard after the shrimp hit the water.
After a few minutes, I ice the pot to keep from overcooking. Then let them soak at least 20 minutes or so to soak up seasoning. Taste one every 5 or so to check.
Like them, I use powder seasoning, liquid, and the mesh bag. Plus salt. I like a lot of seasoning. It's hard to add too much, and too little sucks.
After a few minutes, I ice the pot to keep from overcooking. Then let them soak at least 20 minutes or so to soak up seasoning. Taste one every 5 or so to check.
Like them, I use powder seasoning, liquid, and the mesh bag. Plus salt. I like a lot of seasoning. It's hard to add too much, and too little sucks.
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