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Started By
Message
shrimp boil
Posted on 7/10/15 at 9:12 am
Posted on 7/10/15 at 9:12 am
how many shrimp and what is the technique for a shrimp boil (how much spices)
i have crawfish down but have never done shrimp
it will be for 12 people
i have crawfish down but have never done shrimp
it will be for 12 people
7
Posted on 7/10/15 at 9:21 am to jdani11
Here's what you do. Invite me over. I'll show you how to do it. I'll even bring beer
Posted on 7/10/15 at 9:25 am to CoachChappy
I need help too. Come on over. Be in Savannah by 6. Thanks.
Posted on 7/10/15 at 9:28 am to Tigertown in ATL
no, he has to stop in mobile first!!
Posted on 7/10/15 at 9:31 am to jdani11
Usually I will do the same seasoning as for crawfish & I add 4-6 TBSP of Apple cider vinegar to help in peeling.
Figure a pound to pound and a half per person.
Once your corn, potatoes & whatever else is about done and boiling vigorously drop the shrimp & take off heat.
I pour ice in to drop temp & let them soak for 10 minutes or so. Shells should come right off.
Figure a pound to pound and a half per person.
Once your corn, potatoes & whatever else is about done and boiling vigorously drop the shrimp & take off heat.
I pour ice in to drop temp & let them soak for 10 minutes or so. Shells should come right off.
Posted on 7/10/15 at 9:35 am to BooDreaux
will give it a whirl, thanks
Posted on 7/10/15 at 9:49 am to BooDreaux
quote:
Apple cider vinegar to help in peeling
The things people come up with that "help with peeeling." Butter, Olive Oil, Deer Piss, etc. If you cook them right, they will peel right, period.
Just do the same thing you do with crawfish. Bring seasoned water to a boil and don't let them boil for over a minute. Don't let them soak as long because they absorb the seasoning a lot faster than crawfish. Just do a taste test of 1 every 5 minutes until you get the flavor you want. If the shrimp are already de-headed, then they will soak up spice even faster.
This post was edited on 7/10/15 at 9:51 am
Posted on 7/10/15 at 9:49 am to Tigertown in ATL
quote:
by Tigertown in ATL I need help too. Come on over. Be in Savannah by 6. Thanks.
10-4 good buddy. I am east bound and down!
Posted on 7/10/15 at 9:53 am to jdani11
1 lb per person if doing a lot of sides. 2 lb. if mainly shrimp and you have big eaters. Get the water way too salty and way too spicy. Bring to a boil. Add shrimp. When you see the shell start to separate kill the fire. It doesn't even have to come to a boil. You can add ice at this point and soak. Just keep tasting until they taste good. Add more salt and spice to the soak if you want.
Biggest tips:
1) Wait for Trout Bandit to chime in. He is the boiled shrimp king. Listen to him as you should listen to Motorboat regarding boiled crawfish. Neither are hard.
2) Do not use shrimp that are right off the boat. They need a couple days for the meat to separate more from the shell. Super-fresh shrimp don't peel well regardless of cider-vinegar and other voodoo.
Biggest tips:
1) Wait for Trout Bandit to chime in. He is the boiled shrimp king. Listen to him as you should listen to Motorboat regarding boiled crawfish. Neither are hard.
2) Do not use shrimp that are right off the boat. They need a couple days for the meat to separate more from the shell. Super-fresh shrimp don't peel well regardless of cider-vinegar and other voodoo.
This post was edited on 7/10/15 at 9:55 am
Posted on 7/10/15 at 10:04 am to SUB
quote:
quote:
Apple cider vinegar to help in peeling
The things people come up with that "help with peeeling." Butter, Olive Oil, Deer Piss, etc. If you cook them right, they will peel right, period.
My grandpaw cooked them this way so I do too......you are right though.....mine peel easily either way with or without the vinegar......just wanted to pass on his way
Posted on 7/10/15 at 10:13 am to BooDreaux
quote:
My grandpaw cooked them this way so I do too
I appreciate that, but your grandpaw likely did other things that you don't have to perpetuate.
Posted on 7/10/15 at 10:21 am to jdani11
The amount depends on your crowd and what else you're serving, but leftover shrimp are a blessing...1 to 1.5 lbs (head-on)per person is a start.
I season the water to taste with and premix I like, usually some Zats and some liquid boil. I add fresh lemon and garlic. My liquid is two parts water and one part plain vinegar. I only use enough liquid to barely cover the shrimp, once they are added.
I boil the lemon and garlic @ 5 minutes and drop in the shrimp, and I keep on high heat , and stir a time or two, until the shrimp are bright pink. They never, ever, come back to a boil. Then I cut the fire, add enough ice to cool and stop the cooking. I'll drain when they taste right...usually 5 to 10 minutes.
I season the water to taste with and premix I like, usually some Zats and some liquid boil. I add fresh lemon and garlic. My liquid is two parts water and one part plain vinegar. I only use enough liquid to barely cover the shrimp, once they are added.
I boil the lemon and garlic @ 5 minutes and drop in the shrimp, and I keep on high heat , and stir a time or two, until the shrimp are bright pink. They never, ever, come back to a boil. Then I cut the fire, add enough ice to cool and stop the cooking. I'll drain when they taste right...usually 5 to 10 minutes.
This post was edited on 7/10/15 at 11:40 am
Posted on 7/10/15 at 10:54 am to jdani11
Shrimp, unlike crawfish can be over cooked very fast. Soaking in hot water overcooks shrimp. You need to overspice the water and cook the water once they are cooked.MAny times when the water is coming back to the boil, they are done (depending on the burner) cut off the heat and add ice to cool the water...
Posted on 7/10/15 at 1:37 pm to jdani11
1 lb per person for 12 people id get 15lbs to be safe.
Use more sesoning than crawfish
Boil then till the shell seperates from the meat
Use more sesoning than crawfish
Boil then till the shell seperates from the meat
Posted on 7/10/15 at 1:40 pm to CHEDBALLZ
Remember, crawfish sink and shrimp float. My first shrimp boil many moons ago I sat there waiting for them to sink. I pretty much had shrimp puree that night.
Posted on 7/10/15 at 5:55 pm to jdani11
Thanks for starting the thread. I just boiled a few pounds for me and Mrs. Coach. I know it may be a TD son, but I can't resist the cocktail sauce!
Also, as chance would have it. The shrimp man showed up this afternoon. 15-20s for $3per Lb!
Also, as chance would have it. The shrimp man showed up this afternoon. 15-20s for $3per Lb!
This post was edited on 7/10/15 at 5:56 pm
Posted on 7/10/15 at 7:11 pm to CoachChappy
My method:
1-2 lbs/person
Season water with 1/4 to half bag of chackbay and maybe 1/4 salt container and some liquid crab boil. Season water to where it's pretty spicy.
Bring water to boil
In go potatoes for 15 min
In goes corn sausage and shrooms for 5 more min or until potatoes can be easily poked with a knife.
In go shrimp, once water boils, watch CLOSE for when shells separate from meat. As soon as they do, shut fire off and pour in bag of ice. Let soak until seasoned like you want.
1-2 lbs/person
Season water with 1/4 to half bag of chackbay and maybe 1/4 salt container and some liquid crab boil. Season water to where it's pretty spicy.
Bring water to boil
In go potatoes for 15 min
In goes corn sausage and shrooms for 5 more min or until potatoes can be easily poked with a knife.
In go shrimp, once water boils, watch CLOSE for when shells separate from meat. As soon as they do, shut fire off and pour in bag of ice. Let soak until seasoned like you want.
Posted on 7/10/15 at 7:18 pm to CoachChappy
quote:
The shrimp man showed up this afternoon. 15-20s for $3per Lb!
My man hooked me up with the same deal today. Thursday night they mopped up off the beach...... Went back today and didn't catch shite.
This post was edited on 7/10/15 at 8:02 pm
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