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Started By
Message
first time boiling shrimp over a burner in a small pot - cook times
Posted on 4/18/14 at 2:22 pm
Posted on 4/18/14 at 2:22 pm
could someone be a pal and tell me the proper cook times so I don't overcook the shrimp to where you cant peelthem
TIA
TIA
4
Posted on 4/18/14 at 2:27 pm to LSUvegasbombed
Throw shrimp in, bring back to a boil for 1 minute, then turn off the heat, let soak for 6 minutes, DONE.
Posted on 4/18/14 at 2:33 pm to CITWTT
I bring the water (With salt, a Zatarans crab and shrimp spice bag and a couple of sliced lemons) to full rolling boil for a minute or two, drop them in and when they float turn heat off and let them soak five or six minutes to take on some of the spice. The drain and peel. The water needs to be as salty as the ocean. You can get them too spicy, but almost never in six minutes.
Posted on 4/18/14 at 2:37 pm to LSUvegasbombed
I really don't time them, so this may or may not help. Use just enough liquid to cover the shrimp. I use water and vinegar, 4 parts to 1. Season to taste as you like and bring to a boil. Add shrimp over high heat. Stir the pot every 30 seconds or so to assure even cooking. When they are all pink, I cut the heat. Taste one. If not done enough, soak a minute or so a taste for doneness again. Once the texture and pealing is good, drop in some ice to stop the cooking and soak 5 to 10 minutes until you like the seasoning.
Posted on 4/18/14 at 2:43 pm to OTIS2
Whats the recommended servings per person estimates for shrimp? For instance, crawfish estimates are 3-5 lbs per person, how does that work for shrimp?
Posted on 4/18/14 at 2:45 pm to LSUvegasbombed
when water comes to a rolling boil, drop shrimp in and turn the stove off. 5 minutes. serve
Posted on 4/18/14 at 2:47 pm to supadave3
1/2 lb + per head for mixed company is what I see often, but others can help.
Posted on 4/18/14 at 2:50 pm to supadave3
Most shrimp are graded as to the number per pound.
I like 18-20 count (counted without heads) which are probably medium/large. At that count, I'd eat a pound and not more than a pound and a half, but we eat a salad and probably boiled new potatoes with butter with our shrimp.
I'm not all that found of large shrimp boiled, so I hardly ever buy 14 count shrimp for boiling.
I like 18-20 count (counted without heads) which are probably medium/large. At that count, I'd eat a pound and not more than a pound and a half, but we eat a salad and probably boiled new potatoes with butter with our shrimp.
I'm not all that found of large shrimp boiled, so I hardly ever buy 14 count shrimp for boiling.
This post was edited on 4/18/14 at 2:52 pm
Posted on 4/18/14 at 3:03 pm to MeridianDog
Awesome. Thanks for the advice.
I missed the shrimp guys on the side of the road but now I've got my mouth set on some shrimp, I'll probably head to Wayne Stabliers
I missed the shrimp guys on the side of the road but now I've got my mouth set on some shrimp, I'll probably head to Wayne Stabliers
Posted on 4/18/14 at 3:16 pm to LSUvegasbombed
quote:
I really don't time them, so this may or may not help. Use just enough liquid to cover the shrimp. I use water and vinegar, 4 parts to 1. Season to taste as you like and bring to a boil. Add shrimp over high heat. Stir the pot every 30 seconds or so to assure even cooking. When they are all pink, I cut the heat. Taste one. If not done enough, soak a minute or so a taste for doneness again. Once the texture and pealing is good, drop in some ice to stop the cooking and soak 5 to 10 minutes until you like the seasoning.
This. I've "boiled" shrimp on burners that couldn't get the water back boiling fast enough. When the shrimp looked done, I tasted them, and they would have been hard to peel if I'd have left the burner on longer.
Posted on 4/18/14 at 5:14 pm to tight lines
Watch them, when you see an air bubble develop between the shell and the meat cut the fire off they are done.
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