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Shrimp Boil question
Posted on 12/26/15 at 10:40 am
Posted on 12/26/15 at 10:40 am
I am boiling 30 lbs of shrimp for the family today with all the regular crawfish fixings and got question about shrimp time. I've heard it's best to turn off heat when putting in shrimp and let it sit about 10 minutes to soak flavor up. Is that the better method or keep letting it boil with heat and throw in 4-5 minutes?
2
Posted on 12/26/15 at 10:44 am to CockyTime
What you have to remember, shrimp cook very fast. So you either need to cook short and over spice the water or cook normal and cool the water to soak so the cooking stops. Either method can be effective...
Posted on 12/26/15 at 10:47 am to CockyTime
Add all seasonings to pot, cover, bring to boil. Put in shrimp return to boil, when the shrimp just turn pink cut heat and cool with ice in 2 litre bottle so as not to dilute seasoning. Soak until desired taste is reached
Posted on 12/26/15 at 10:52 am to thickandthin
When putting it on ice, should you throw some of the hot water with spices in with it on ice to keep taking in some flavor?
Posted on 12/26/15 at 10:58 am to CockyTime
Not on ice, you are adding the ice to the pot to reduce the temp of the water to stop the shrimp from cooking.
I have a concern with adding plastic bottles to boiling water and what might be released from the plastic into the water.
I have a concern with adding plastic bottles to boiling water and what might be released from the plastic into the water.
Posted on 12/26/15 at 10:59 am to CockyTime
The ice is in plastic 2 litre. Will not dilute seasoning this way. If you add just ice you will need more seasoning
Posted on 12/26/15 at 11:00 am to CockyTime
quote:
When putting it on ice, should you throw some of the hot water with spices in with it on ice to keep taking in some flavor?
Don't remove the shrimp from the pot. Add ice to the pot of hot water.
Let's simplify it:
-bring water to a boil
-add seasonings
-add shrimp
-bring back to a boil
-boil for 60 seconds, shut off fire
-cool the water to the point where you won't burn your finger if you stick it in
-taste test a shrimp periodically. When you've reached a good flavor and they are not yet over cooked, pull them.
Posted on 12/26/15 at 11:02 am to CockyTime
No. Put ice in the water (or frozen jugs of ice like someone else mentioned). The cook time is about the same as crawfish (bring water back to a boil after adding shrimp to pot, then cut off heat), but the soak time is a lot less. Start tasting after about 5 min and every so often until you get the flavor you like.
Posted on 12/26/15 at 11:04 am to Honky Lips
Perfect! Thank you all.
Posted on 12/26/15 at 11:06 am to Honky Lips
quote:
Let's simplify it:
-bring water to a boil
-add seasonings
-add shrimp
-Turn off flame as soon as you add shrimp.
- let soak 20-25 minutes.
Enjoy.
Shrimp will cook in the hot water and you won't have to worry about ice or over cooking.
Posted on 12/26/15 at 11:13 am to magildachunks
quote:
-Turn off flame as soon as you add shrimp.
- let soak 20-25 minutes.
Enjoy.
Shrimp will cook in the hot water and you won't have to worry about ice or over cooking.
With this method the temperature of the soak water is higher, increasing the chance of overcooking.
Get the shrimp cooked during that 60 second boil, then cool the water to the point where you can stick your finger in the water. Now, if you need a longer soak for Seasoning, you've reduced the chance of overcooking.
Posted on 12/26/15 at 11:28 am to Honky Lips
quote:
With this method the temperature of the soak water is higher, increasing the chance of overcooking. Get the shrimp cooked during that 60 second boil, then cool the water to the point where you can stick your finger in the water. Now, if you need a longer soak for Seasoning, you've reduced the chance of overcooking.
The shrimp are never over a flame, the water cools when you add the shrimp and it is still hot enough to cook shrimp without over cooking.
I'm a chef who's been doing seafood catering for over ten years.
Posted on 12/26/15 at 11:33 am to magildachunks
One last question, as general rule, how many lbs of shrimp per person at a boil?
Posted on 12/26/15 at 11:40 am to magildachunks
quote:
I'm a chef who's been doing seafood catering for over ten years.
Im impressed :/
This post was edited on 12/26/15 at 11:41 am
Posted on 12/26/15 at 11:41 am to CockyTime
quote:
One last question, as general rule, how many lbs of shrimp per person at a boil?
1.5
Posted on 12/26/15 at 11:47 am to Honky Lips
^
^
What he said.
Usually figure 1-1.5 per person.
3-5 per person for crawfish.
Also, squeeze lemon in water a few minutes after turning flame off and water has cooled.
Citrus has lower boiling temp and will boil out if water is too hot.
I like to squeeze over shrimp after they've been pulled.
^
What he said.
Usually figure 1-1.5 per person.
3-5 per person for crawfish.
Also, squeeze lemon in water a few minutes after turning flame off and water has cooled.
Citrus has lower boiling temp and will boil out if water is too hot.
I like to squeeze over shrimp after they've been pulled.
Posted on 12/26/15 at 4:12 pm to magildachunks
quote:
The shrimp are never over a flame, the water cools when you add the shrimp and it is still hot enough to cook shrimp without over cooking.
Is this still the case when cooking 100 a 200 lbs at a time?
Posted on 12/26/15 at 4:15 pm to magildachunks
quote:
Citrus has lower boiling temp and will boil out if water is too hot.
Where did you hear this? Citric acid has a BP of 175°C.
Posted on 12/26/15 at 4:27 pm to LSUSUPERSTAR
I find if I wait until the water comes back to the boil I over cook them. I dump in the boiling water, leave fire on for 5 minutes then cut and soak for 20 minutes. Seldom problems or really no problems.
Posted on 12/26/15 at 6:29 pm to Martini
Rule # 1 - Don't overcook them
Rule #2 - everything else
Rule #2 - everything else
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