I need a refresher on boiling shrimp | TigerDroppings.com

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Chicken
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Jackassistan
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I need a refresher on boiling shrimp



I believe there will be 30-40 eaters.

In the past, I have boiled shrimp in regular water and then soaked in cold spicy water, and they came out great.

Too many time, I have had shrimp that were too difficult to peal.

So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person?

Thanks in advance.







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JasonL79
New Orleans Saints Fan
Gretna
Member since Jan 2010
4834 posts

re: I need a refresher on boiling shrimp


1) Once the water comes to a boil I cut the heat
2) I prefer them with heads on but heads off/tails are good also.
3) I soak 5-10 minutes. I make sure the water is extra spicy so they don't have to soak as long and risk overcooking them
4) Heads off/Tails= 1-2lbs max per person if even that, Heads on= 2-3lbs per person

Heads off is almost all meat while heads on is about 60% meat of the total weight of the shrimp. Hope that helps.






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OTIS2
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re: I need a refresher on boiling shrimp


I posted a Tony Chachere method the other day that works well. A search should pick it up. On a phone and can't type that well right now.





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Martini
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re: I need a refresher on boiling shrimp


I do just like this as well. And I always boil headless unless I've bought a bunch on the coast cheap. Even then I normally de head them. Just looks better and easier to deal with. Your guests will thank you.





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Preys on Gumps
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Wrigleyville
Member since May 2012
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re: I need a refresher on boiling shrimp


Save the heads for stock!





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BayouBengalinBama
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Member since Jul 2005
4210 posts

re: I need a refresher on boiling shrimp


quote:

So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person?


Too difficult to peel = cooked too long.

1. Boil until they start rolling to the top/floating. (45-90 secs after you drop into rolling boil)
2. I usually get heads off when I boil for that many
3. Key is the soak...be sure to drop in frozen ears of corn to get the water cooling...soak to taste. Usually 10-20 mins
4 1/2 lb to a lb...if there are 30-40 people, I would say ~25-30 lbs.

This is how I cook them.

Water to boil, add seasoning and garlic. Get rolling boil.
Add taters, back to rolling boil.
Add onions, sausage & whatever else ie. Mushrooms.
Let boil 5 mins, drop in shrimp....cut heat once they start coming to the top & drop in the frozen corn (or ice). Soak to taste.

Edited to add - be sure to cover pot so seasoning does not go up with the steam. I use combo liquid and powder



This post was edited on 7/17 at 6:43 pm


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OTIS2
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re: I need a refresher on boiling shrimp


Head on is the way to go for flavor. Plus, shrimp heads are great to suck.





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Kajungee
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re: I need a refresher on boiling shrimp


Head on
&

Remember - I never heard anyone complain the shrimp were under cooked.






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OTIS2
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Member since Jul 2008
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re: I need a refresher on boiling shrimp


quote:

- I never heard anyone complain the shrimp were under cooked.
me too. I cut the fire as soon as all are pink and drop in some ice for the soak.






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msu202020
Member since Feb 2011
2257 posts

re: I need a refresher on boiling shrimp


quote:

So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person


1. Bring back to a very light boil and turn off.
2. Heads on
3. 10 minutes or so. Taste them, you will know when to take them out.
4. 1 lb per person usually does the trick.

I use powder initially and after I cut the heat I add liquid.



This post was edited on 7/18 at 7:23 am


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Debaser
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Houma
Member since Jan 2007
722 posts

re: I need a refresher on boiling shrimp


The key to easy to peel shrimp is to not add salt until after the cooking process.

Add shrimp to seasoned but unsalted boiling water and cook until you begin to see the separation of the body from the head - a little white protrusion. Cut the heat, add ice and salt.

I add fresh lemon juice after I have pulled from boil.






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Hush
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Global
Member since Dec 2011
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re: I need a refresher on boiling shrimp


Add some vegetable oil to the water to stop the peeling or some people use vinegar just don't put to much. Boil them till they rise to the top of the water then cut the fire off Throw a bag of ice in the water to stop the cooking and let them stay in until they sink!!! Done!!







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LSUAfro
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re: I need a refresher on boiling shrimp


This thread just reminds me of the crawfish threads. My daddy's dad's uncle is a real cajun and he said the key to a good peeling shrimp is _______(insert theory here).
quote:

Key is the soak...be sure to drop in frozen ears of corn to get the water cooling...soak to taste. Usually 10-20 mins
Dude, you would have to drop in a frickin grocery cart full of frozen corn to cool off a boil with 40- 50 lbs of shrimp and boiling water.
quote:

The key to easy to peel shrimp is to not add salt until after the cooking process.
I have never done this and my shrimp come out just right 95% right 100% of the time.
quote:

Add some vegetable oil to the water to stop the peeling or some people use vinegar just don't put to much.
Alton Brown says


ETA: JasonL's method at the top is spot on. It's a fairly simple process, over complicating it is pointless. And I do head on as well, but headless works just fine.



This post was edited on 7/18 at 8:46 am


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TJG210
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New Orleans
Member since Aug 2006
22423 posts

re: I need a refresher on boiling shrimp


Jason, I seem to find that peeling difficulty stems from the actual shrimp having a soft shell rather than cooking too long.

A friend convinced me of this a couple of years ago when after boiling he had me put a handful back in the pot to sit after we took the rest of the batch out......we took those out 30 minutes later and they peeled just fine.

quote:

Even then I normally de head them


You are eliminating half of the flavor......



This post was edited on 7/18 at 8:46 am


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maggie d
LSU Fan
New Orleans
Member since Oct 2007
1050 posts

re: I need a refresher on boiling shrimp


So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person?

1. Bring the water back to boiling after adding shrimp and then cut the heat to soak - I add olive oil to water and crab boil and liquid boil
2. heads on
3. 10-15 min
4. 1.5 pounds






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Debaser
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Houma
Member since Jan 2007
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re: I need a refresher on boiling shrimp


Look - I am 44 and I have been boiling shrimp for at least 20 years. I know what works every single time and it's the salt and boiling until the head separates. Seasoning is all personal taste, but the correct cooking process and not cooking with salt works. I also use a small amount of cooking oil.





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LSUAfro
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Member since Aug 2005
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re: I need a refresher on boiling shrimp


quote:

I know what works every single time and it's the salt and boiling until the head separates. Seasoning is all personal taste, but the correct cooking process and not cooking with salt works. I also use a small amount of cooking oil.
I'm not saying it doesn't work. I'm just saying it isn't "the key" as I don't do it and yield the same results as you.

Not trying to bust your balls. There is obviously more than one way to skin this cat, but simplicity still seems to produce the same results as any other method out there.






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JasonL79
New Orleans Saints Fan
Gretna
Member since Jan 2010
4834 posts

re: I need a refresher on boiling shrimp


quote:

I know what works every single time and it's the salt and boiling until the head separates. Seasoning is all personal taste, but the correct cooking process and not cooking with salt works.


It has more to do with the type of shrimp and whether it is really fresh(never frozen) and the also the way it was frozen.

It is way harder to overcook fresh shrimp right off the boat compared to shrimp that has been IQF'd on a boat. Brown shrimp have a thicker shell and will peel easier than whites.






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JasonL79
New Orleans Saints Fan
Gretna
Member since Jan 2010
4834 posts

re: I need a refresher on boiling shrimp


quote:

Jason, I seem to find that peeling difficulty stems from the actual shrimp having a soft shell rather than cooking too long.


Soft shells are a different animal. They are shrimp that are growing and are a pain to deal with whether it is peeling them fresh or cooking them.

quote:

A friend convinced me of this a couple of years ago when after boiling he had me put a handful back in the pot to sit after we took the rest of the batch out......we took those out 30 minutes later and they peeled just fine.


So you let them soak for 30+ minutes?






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jmtigers
Southern Miss Fan
1826.71 miles from USC
Member since Sep 2003
3643 posts

re: I need a refresher on boiling shrimp


quote:

Save the heads for stock!


You can say that again. It is amazing what some good home made shrimp stock will do to a recipe. Gumbo, etouffee, whatever... I freeze the heads and or shells in a ziploc until i have enough to make a big batch.


Any idea what would make boiled shrimp mushy and almost tasteless? I know the shrimp were fresh, but vinegar was added to the boil. Could too much vinegar cause this?






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