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What’s the Secret to easy peeling boiled shrimp?
Posted on 3/17/24 at 5:24 pm
Posted on 3/17/24 at 5:24 pm
(no message)
Posted on 3/17/24 at 5:30 pm to Commander Rabb
Apple cider vinegar, not over cooking
Posted on 3/17/24 at 5:33 pm to Commander Rabb
quote:
not over cooking
100%
Posted on 3/17/24 at 6:07 pm to Commander Rabb
Look up the Stale Cracker videos on YouTube. Boil them in plain water first, then add seasonings.
I’ve been boiling shrimp wrong for decades. I was a non believer, tried it, and was amazed that I’d never been told to boil them like that before.
I’ve been boiling shrimp wrong for decades. I was a non believer, tried it, and was amazed that I’d never been told to boil them like that before.
Posted on 3/17/24 at 6:12 pm to patnuh
Don’t overcook. As soon as they firm up, put in ice bath. You can always season and warm up if you prefer them warm to eat.
Posted on 3/17/24 at 6:13 pm to jpainter6174
quote:
Apple cider vinegar
Go on
Posted on 3/17/24 at 6:27 pm to KosmoCramer
quote:
Do not overcook
Begins & ends right here. Once you see water in between the shrimp and shell, they are done.
My cousin has a neat trick where he had a second pot with tap-temp water, with seasoning, and puts the hot shrimp in there. The hot shrimp soak up the seasoning and are delicious. The other water does cool them down a little.
Posted on 3/17/24 at 6:40 pm to patnuh
Posted on 3/17/24 at 6:46 pm to Commander Rabb
Anyone successfully add them to a crawfish boil while the crawfish are soaking? How long?
This post was edited on 3/17/24 at 6:47 pm
Posted on 3/17/24 at 6:48 pm to xXLSUXx
Do it all the time. Add about 5 mins or less before you plan on pulling crawfish. Again, we they firm up, pull them out.
Posted on 3/17/24 at 6:57 pm to Commander Rabb
quote:
What’s the Secret to easy peeling boiled shrimp?
Do your normal thing.
Put shrimp in, when you start seeing bubbles and it's coming back to a Boil. Let it go for 1-1/2 to 2 minutes.
Turn off and cool the pot. Frozen corn, frozen jugs of water, boil boss, whatever. Get it cooled and let them babies soak for 15 minutes.
And use fresh shrimp.
ETA: or get setup 47 different stations, take your shrimp and cooke them 17 times like the know it alls. Just don't overcook/overthink it.
This post was edited on 3/17/24 at 8:30 pm
Posted on 3/17/24 at 7:01 pm to Commander Rabb
Don’t add the spice til you kill the fire
Posted on 3/17/24 at 7:21 pm to Clint Torres
My childhood bestie owns a seafood market and has been boiling shrimp since we were 10. Cracker’s method is legit. At the shop they boil all the shrimp in plain water in one tub. The soaking tub next to it is spiced and at room temperature. Shrimp boil in the clean water for 3-4 minutes then get dumped in the soaking tub for about 20 minutes.
Posted on 3/17/24 at 9:47 pm to kengel2
quote:
ETA: or get setup 47 different stations, take your shrimp and cooke them 17 times like the know it alls. Just don't overcook/overthink it.
What?
Posted on 3/18/24 at 6:04 am to MightyYat
Yup… this is the correct method. It’s amazing how few people are aware.
This post was edited on 3/18/24 at 6:06 am
Posted on 3/18/24 at 7:30 am to KosmoCramer
quote:
What?
What I meant was, the two pot method works for people doing bulk boils. If you're just doing 20lbs or so, you don't need to do all that nonsense. Just don't overcook the shrimp.
Posted on 3/18/24 at 8:35 am to Walt OReilly
quote:
Go on
Why does apple cider vinegar help shrimp to peel more easily? vinegar helps to loosen the attachment between the shell and the meat of the shrimp.
Posted on 3/18/24 at 8:43 am to deeprig9
Funny, I use to get downvoted to hell when I said I only boiled my shrimp for 1 minute, now it is food board consensus?
Posted on 3/18/24 at 9:04 am to Commander Rabb
Don’t put them in boiling water. It can be at 160 degrees and they will be cooked (food safe) in pretty much two or three minutes but won’t ever get tough or have sticky shells. Much easier to soak them longer as well since the water isn’t blistering hot.
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