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Started By
Message
Fresh shrimp for boiling
Posted on 5/11/25 at 9:23 am
Posted on 5/11/25 at 9:23 am
I plan on using the Stale Cracker method to boil some shrimp today. When he says fresh shrimp, should they never have been frozen before? If that's the case, where can I find some on BR?
4
Posted on 5/11/25 at 9:32 am to RoosterCogburn585
You can go to Tony’s and get all the fresh shrimp you want (they are open right now if you are looking for them today).
But we’ve used his recipe with frozen shrimp we brought home and even frozen head off shrimp we just bought at the grocery and it’s come out the same.
If they are IQF then just toss them in. If they are frozen in a block, obviously thaw them out so you aren’t throwing a block of ice in.
But we’ve used his recipe with frozen shrimp we brought home and even frozen head off shrimp we just bought at the grocery and it’s come out the same.
If they are IQF then just toss them in. If they are frozen in a block, obviously thaw them out so you aren’t throwing a block of ice in.
This post was edited on 5/11/25 at 9:35 am
Posted on 5/11/25 at 9:35 am to BigBinBR
Any tips or pointers? Mine always seem to be a little tough to peel when they are frozen.
Posted on 5/11/25 at 9:45 am to RoosterCogburn585
The frozen shrimp is going to drop the temp fast and you really want to get it back to boiling ASAP. I have a High Performance pot/burner so it’s not a ln issue. But if you have just “normal” burner, I would not cut the fire and make sure it keeps boiling as you put them in.
Depending how much you are cooking, it might be beneficial to just boil them in the clean water in batches. You can pull the cooked - still unseasoned - shrimp and then do another batch. Then dump the first batch back in for the soak. (He actually does that on his combo crawfish and shrimp cooks).
And of course wait until it gets to 150ish before adding the salt based seasoning. .
He did one with frozen shrimp.
Depending how much you are cooking, it might be beneficial to just boil them in the clean water in batches. You can pull the cooked - still unseasoned - shrimp and then do another batch. Then dump the first batch back in for the soak. (He actually does that on his combo crawfish and shrimp cooks).
And of course wait until it gets to 150ish before adding the salt based seasoning. .
He did one with frozen shrimp.
This post was edited on 5/11/25 at 9:49 am
Posted on 5/11/25 at 11:22 am to RoosterCogburn585
Just about all shrimp are flash frozen soon after they are caught.
Posted on 5/11/25 at 5:35 pm to SUB
That's true on big boats. They sack them up and drop them in a brine tank to freeze rhem. Even those "fresh" shrimp at Rouse on ice were previously frozen. That's why their heads are black.
Posted on 5/11/25 at 6:18 pm to RoosterCogburn585
Drive down to Delcambre buddy
Posted on 5/11/25 at 6:39 pm to CHEDBALLZ
quote:
Even those "fresh" shrimp at Rouse on ice were previously frozen. That's why their heads are black.
Same at Tony’s and most markets. If you want truly fresh never frozen you need to normally buy off the boat or someone on the side of the road that drives down and buy off the boat. Or the Westwego Shrimp Lot.
But frozen shrimp are fine. They are one seafood that freezes very well and thaws very well.
Posted on 5/11/25 at 7:31 pm to RoosterCogburn585
I used his method for the first time today and it worked like a charm. I pulled them out of the soak a little early but every single one of them peeled easily.
Posted on 5/12/25 at 11:46 am to RoosterCogburn585
I use Stale Crackers method, and have been for years.
Works perfect.
I never know if the shrimp I purchase have been frozen or not but have never had an issue with the results.
Works perfect.
I never know if the shrimp I purchase have been frozen or not but have never had an issue with the results.
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