- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Need secrets to great pan seared shrimp
Posted on 8/23/14 at 10:02 am
Posted on 8/23/14 at 10:02 am
I need the secret to a searing a shrimp and ending up with a nice crust, seems no matter what I do I end up with the shrimp releasing too much moisture and basically steaming itself. Any tips to seasonings, heat, oils, etc that would improve my result. Thanks
7
Posted on 8/23/14 at 10:06 am to tigerfoot
are you using frozen shrimp? They "leak" more liquid when cooked than fresh, never frozen. So much of what's sold as fresh is really defrosted IQF.
Posted on 8/23/14 at 10:08 am to tigerfoot
Don't crowd the pan, try doing just a few at a time
Posted on 8/23/14 at 10:10 am to tigerfoot
Higher heat 
Posted on 8/23/14 at 10:15 am to hungryone
The only thing I can think is that I need to pat them super dry prior and I haven't been doing that, would that help create that nice crust?
And I don't recall if every attempt is with fresh or frozen. May be part of it
I even thought of salting them prior to draw some of the moisture out, but then I would just have dry chewy seared shrimp
And I don't recall if every attempt is with fresh or frozen. May be part of it
I even thought of salting them prior to draw some of the moisture out, but then I would just have dry chewy seared shrimp
Posted on 8/23/14 at 10:18 am to tigerfoot
This has nothing to do with a sear, but marinating in sake, soy sauce, mirin, fresh garlic and ginger does wonders. 
Posted on 8/23/14 at 10:19 am to tigerfoot
If they are frozen, they will produce a lot more liquid than fresh shrimp. My advice is throw them alone in the pan and cook for only a minute so the liquid will release. Pour in strainer to drain then return to pan and cook as normal.
Posted on 8/23/14 at 10:21 am to tigerfoot
Use fresh shrimp and make sure to rinse and pat dry. I usually rinse them in a colander, let sit in the sink for about 5 minutes then take some paper towels and sop up as much moisture as I can. Drizzle with some olive oil and sprinkle some Prudhomme's blackening seasoning. Get your pan hot, about medium-high, for 5 minutes. Add a small amount of butter to the pan and add shrimp immediately. They cook so fast so you can pretty much turn them in about a minute. The key to shrimp is to take them off of the heat right before you think they're done.
Posted on 8/23/14 at 10:21 am to tigerfoot
I do a jumbo blackened shrimp to top a crab cake app with. I season the shrimp well with a blackened seasoning rub, then butterfly deeply, then sear over med heat in a few pats of butter. Pull at med rare...they'll cook to medium on their own.
Posted on 8/23/14 at 10:42 am to hungryone
quote:
So much of what's sold as fresh is really defrosted IQF.
I knew this happened a lot, but I was shocked when I went to the store the other day. I asked for some fresh shrimp and he took me to the frozen packaged seafood section and said this is exactly what's on display
Posted on 8/23/14 at 10:43 am to Big Moe
Albertson's?
Posted on 8/23/14 at 10:45 am to Degas
It's a place called jewel osco up here in Chicago, but basically an Albertsons
The one thing I miss about LA is the fresh seafood
The one thing I miss about LA is the fresh seafood
This post was edited on 8/23/14 at 10:46 am
Posted on 8/23/14 at 10:51 am to tigerfoot
quote:
seems no matter what I do I end up with the shrimp releasing too much moisture and basically steaming itself.
This is probably due to Tri-poly or sodium tripolyphosphate. It's a chemical used in packing peeled/headless shrimp that is supposed to be a preserver but is mainly used for water retention for frozen shrimp. Without the chemical a plant could pack a 5-5.25lb box of shrim today and a year from now it could lose a pound or more in water weight.
The chemical makes the shrimp retain more water and makes them more translucent in color. It also alters the taste and texture. When you cooked them the water will sweat out just like it does with "wet" scallops (same chemical used).
I tend to avoid frozen packed peeled shrimp as much as I can. Stick to whole fresh shrimp when you can get it. IQF whole shrimp is your next best bet. Most IQF aren't treated with Tri-poly and if they are it doesn't really penetrate the meat much because of the shell and the head.
Tri Poly info LINK
This post was edited on 8/23/14 at 11:27 am
Posted on 8/23/14 at 10:55 am to Big Moe
quote:Very familiar with it and I was living there when the merge between Osco and Jewel happened. They basically moved in next to any existing family owned stores and single handedly destroyed them.
It's a place called jewel osco up here in Chicago
Posted on 8/23/14 at 11:01 am to Degas
Yep. The one I go to is across from a family store that nothing but a few old people shop at.
I'm not a big fan but I'll get what I don't buy at whole foods there
I'm not a big fan but I'll get what I don't buy at whole foods there
Posted on 8/23/14 at 11:33 am to JasonL79
I will be patting the hell out of my IQF shrimp this evening,
I know not to use a non stick, but is there a diff in the result with diff pans? I have had best results with cast iron.
I know not to use a non stick, but is there a diff in the result with diff pans? I have had best results with cast iron.
Posted on 8/23/14 at 12:00 pm to tigerfoot
High heat. Pat them down before to dry them out.
Posted on 8/23/14 at 1:45 pm to tigerfoot
quote:
seems no matter what I do I end up with the shrimp releasing too much moisture and basically steaming itself.
I saw one of these on QVC a while back and thought they were gone forever. But I just picked one up on Amazon. It blows air through the flexible tube. Ostensibly, it's to prevent boil-overs, but I will mainly use it when searing meat in the pan that would otherwise steam in its own juices. It will speed up sauce and stock reduction, too, I expect.
LINK
This post was edited on 8/23/14 at 2:26 pm
Posted on 8/23/14 at 3:36 pm to Stadium Rat
You mean I'm not going to get any derision for this?
Posted on 8/23/14 at 5:38 pm to Stadium Rat
I never knew such a device existed, but leave it to you, Rat, to find another gadget!
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News