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How long to boil shrimp?
Posted on 6/2/14 at 10:32 pm
Posted on 6/2/14 at 10:32 pm
I do my crawfish for 2min then let them soak about 30...what about for shrimp?
10
Posted on 6/2/14 at 10:35 pm to mpar98
Bring highly seasoned water to a boil. Add shrimp. Cook until they begin to float. Cut off the heat and add ice. Soak for 15 minutes and start testing them.
Posted on 6/2/14 at 10:38 pm to mpar98
If you "boil" them, you over cooked them.
Posted on 6/2/14 at 10:50 pm to mpar98
Steam them.
And take the advice of putting in ice to stop hte cooking process. Not much is worse than getting some high quality 16/2- fresh shrimp and overcooking it.
And take the advice of putting in ice to stop hte cooking process. Not much is worse than getting some high quality 16/2- fresh shrimp and overcooking it.
Posted on 6/2/14 at 11:05 pm to mpar98
Get your seasoned water to a boil. Add shrimp then once it starts to boil again, kill the fire. Let it steam for about 5 minutes.
Serve
Serve
Posted on 6/3/14 at 5:07 am to SaDaTayMoses
Watch for the shell to seperate from the meat then kill the fire. Normally this happens right when the water is about to come back to a boil.
Posted on 6/3/14 at 6:44 am to mpar98
quote:
If you "boil" them, you over cooked them.
Posted on 6/3/14 at 7:02 am to mpar98
I drop them into the water after it has come to a boil and the fire has been turned off.
Posted on 6/3/14 at 10:04 am to Mung
humor a shrimp boiling newb. having never done this before on a small scale (or large scale for that matter), when ya'll say that the water should be "heavily seasoned", what does that entail?
in other words, i want to boil shrimp for 2-3 people on the stove. how would you season the water? i gather from previous posts that the water should boil, then put in shrimp, then juuuusssttt prior to reboil, fire should be turned off.
in other words, i want to boil shrimp for 2-3 people on the stove. how would you season the water? i gather from previous posts that the water should boil, then put in shrimp, then juuuusssttt prior to reboil, fire should be turned off.
Posted on 6/3/14 at 11:06 am to Jibbajabba
The secret is not to put salt in the seasoning until after you turn the fire off and cooled the water down. Salt dehydrates the shrimp and makes them hard to peel. I buy my seasoning from local seafood houses who make their own seasoning and will keep the salt separate.
Posted on 6/3/14 at 11:09 am to hallpass
quote:Never heard this. Not doubting you, just never heard it.
Salt dehydrates the shrimp and makes them hard to peel
Posted on 6/3/14 at 11:27 am to OldSouth
So the shrimp weren't dehydrated when they LIVED in salt water their entire life? 
Posted on 6/3/14 at 11:53 am to hallpass
quote:
he secret is not to put salt in the seasoning until after you turn the fire off and cooled the water down. Salt dehydrates the shrimp and makes them hard to peel
Sounds like bullshite and the only thing I can find on Google to back your claim is you on another forum talking about this same thing.
Posted on 6/3/14 at 11:59 am to Jones
The only thing I can think of would be that it would draw some of the salt out of the shrimp almost like a reverse brine since the shrimp and probably a higher salinity than the boiling water.
But they should only be in the water for a few minutes tops, I doubt it would have any noticeable effects.
ETA: But I think the movement of the salt from the shrimp would be replaced by the less salinic water which would make them more "juicy"
Who knows, shrimp should be steamed anyway.
But they should only be in the water for a few minutes tops, I doubt it would have any noticeable effects.
ETA: But I think the movement of the salt from the shrimp would be replaced by the less salinic water which would make them more "juicy"
Who knows, shrimp should be steamed anyway.
This post was edited on 6/3/14 at 12:03 pm
Posted on 6/3/14 at 12:12 pm to hallpass
quote:
Salt dehydrates the shrimp and makes them hard to peel.
One of the most idiotic things I've read on this board in a while. And that's saying something.
Highly seasoned means make the water almost twice as salty/spicy as you want your shrimp to turn out. The shorter soak time doesn't lead to much flavor saturation for your shrimp.
Posted on 6/3/14 at 12:22 pm to Jibbajabba
quote:
humor a shrimp boiling newb. having never done this before on a small scale (or large scale for that matter), when ya'll say that the water should be "heavily seasoned", what does that entail?
For 2-3 people you talking 2lbs shrimp.
I would boil 2 gallons of water.
half of a small bottle of liquid
1/2 cup salt
1 tablespoon cayenne
Cup of italian dressing oil helps them peel
This post was edited on 6/3/14 at 12:23 pm
Posted on 6/3/14 at 12:30 pm to CHEDBALLZ
quote:
Cup of italian dressing oil helps them taste like italian dressing oil
Posted on 6/3/14 at 12:49 pm to OldSouth
Depends on the size of the shrimp
Posted on 6/3/14 at 1:26 pm to CHEDBALLZ
quote:
Cup of italian dressing oil helps them peel
The only time I have trouble peeling shrimp is if they're overcooked. Otherwise, the shells come right off.
I've had some cooked with some butter in the water before and that was okay, but it wasn't necessary to peel them. I like butter, though, and sometimes, I'll dip hot shrimp in melted lemon butter, but that's a rare occasion.
Posted on 6/3/14 at 1:33 pm to Gris Gris
I think lemon ghee and shrimp would be pretty yummy. Similar to crab and ghee.
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