re: Official Crawfish Recipe Thread

I find that shrimp peel easier when iced after boiling. I guess the same may be true with crawfish. I think the meat shrinks more than the shells when cooled and this produces some shear between meat and shell -> hence easier peeling. The shrinking meat increases the gap between meat and shell which fills with liquid causing the shrimp/crawfish/peanuts to sink.

I have experimental data showing all the above to be true so it's not debatable.