- 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
Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)
Posted on 12/11/12 at 7:23 pm
Posted on 12/11/12 at 7:23 pm
I have all the ingredients, I'm peeling and de-veining the shrimp now.
Do I leave the tail on or not?
And how do I cook these guys? They are large, Texas gulf shrimp, already thawed them.
Thanks.
Do I leave the tail on or not?
And how do I cook these guys? They are large, Texas gulf shrimp, already thawed them.
Thanks.
This post was edited on 12/11/12 at 9:33 pm
Posted on 12/11/12 at 7:30 pm to KosmoCramer
You should've boiled them with the peels on, IMO, and you just need to cook them for a few minutes.
This post was edited on 12/11/12 at 7:32 pm
Posted on 12/11/12 at 7:31 pm to Dorothy
I still have half unpeeled.
I should stop?
I should stop?
Posted on 12/11/12 at 7:43 pm to Dorothy
Should I steam them?
I'm about to just use the recipe on the Old Bay.
I'm about to just use the recipe on the Old Bay.
Posted on 12/11/12 at 7:46 pm to KosmoCramer
Sorry about that...I googled and found recipes for fried or grilled shrimp with remoulade sauce; if you do either of those you could peel them & just leave the tail tips on.
I think I've only had remoulade on boiled shrimp, and we usually boil them with the shells (and heads if possible) still on them to give them more flavor and keep them more "whole". (Then you peel them afterwards, either when they're cool or while they're still hot.) But you probably don't have shrimp boil spices, so that might be hard (although there are recipes out there where you could kind of make your own spice to add to the water).
Go ahead and try the Old Bay recipe; most of your flavor will probably come from the sauce anyway.
P.S. I applaud your efforts, epecially given your limited resources!
I think I've only had remoulade on boiled shrimp, and we usually boil them with the shells (and heads if possible) still on them to give them more flavor and keep them more "whole". (Then you peel them afterwards, either when they're cool or while they're still hot.) But you probably don't have shrimp boil spices, so that might be hard (although there are recipes out there where you could kind of make your own spice to add to the water).
Go ahead and try the Old Bay recipe; most of your flavor will probably come from the sauce anyway.
P.S. I applaud your efforts, epecially given your limited resources!
This post was edited on 12/11/12 at 7:48 pm
Posted on 12/11/12 at 7:47 pm to KosmoCramer
I would have boiled them with Zatarain's, shell on and then peeled them. But that's just me.
Posted on 12/11/12 at 7:49 pm to ssand
I'm steaming them. I didn't know whether to get Old Bay or Zataran's at the store.
Oh well.
I'm winging it.
Oh well.
I'm winging it.
Posted on 12/11/12 at 7:55 pm to KosmoCramer
Man, your doing work on trying to expand your cooking horizons. I would suggest asking for tips and hints before even going to the grocery store though, not along the way after you've already started cooking.
Posted on 12/11/12 at 8:53 pm to ProjectP2294
I was at the grocery and saw shrimp. I get impulsive like that.
I'm making it with a porterhouse steak, sauteed onions with a deglaze from Gentleman Jack and reheat of the onions.
I'll post pics.
I'm making it with a porterhouse steak, sauteed onions with a deglaze from Gentleman Jack and reheat of the onions.
I'll post pics.
Posted on 12/11/12 at 9:03 pm to KosmoCramer
This is really cool. You will learn a lot more from your mistakes than you ever will from having someone to tell you how to do it "right". Although, they are sometimes expensive and disheartening mistakes!
Posted on 12/11/12 at 9:06 pm to ssand
quote:What's the disadvantage of peeling them before boiling?
I would have boiled them with Zatarain's, shell on and then peeled them. But that's just me.
Posted on 12/11/12 at 9:17 pm to KosmoCramer
A friend of mine gave me his method for boiling a small amount of shrimp and it comes out perfect every time:
Boiled Shrimp
2 lbs unpeeled shrimp
6 cups water
3 Tablespoons of Louisiana Shrimp, Crab, Crawfish Boil (not liquid; one in package)
1 lemon, quartered.
Boil water first without shrimp. When water comes to a rolling boil, turn fire off and put shrimp in. Squeeze lemon juice over shrimp and put lemons in. Add 3 tablespoons of the shrimp boil and stir well to mix everything up.
Cover and let sit for 25-30 minutes. Do not turn stove back on.
Drain; peel and eat.
Boiled Shrimp
2 lbs unpeeled shrimp
6 cups water
3 Tablespoons of Louisiana Shrimp, Crab, Crawfish Boil (not liquid; one in package)
1 lemon, quartered.
Boil water first without shrimp. When water comes to a rolling boil, turn fire off and put shrimp in. Squeeze lemon juice over shrimp and put lemons in. Add 3 tablespoons of the shrimp boil and stir well to mix everything up.
Cover and let sit for 25-30 minutes. Do not turn stove back on.
Drain; peel and eat.
Posted on 12/11/12 at 9:22 pm to TigerAlum1982
I'm not crazy about boiling shrimp (love 'em fried) but my wife and daughters love them boiled so I boil them some a few times a year.
Have no idea EXACTLY what I put into the water but they love it, always. I CAN tell you I most likely put TWICE what the crab boil packets suggest and A LOT of salt.
Have no idea EXACTLY what I put into the water but they love it, always. I CAN tell you I most likely put TWICE what the crab boil packets suggest and A LOT of salt.
Posted on 12/11/12 at 9:23 pm to Geauxtiga
quote:
What's the disadvantage of peeling them before boiling?
I can't say for certain, I'm not a chef. But, like I said, that's just me. I've always seen them boiled with the shell on. If I had to say, the benefit would be preserving the texture and somewhat preventing overcooking. Maybe even adding to the overall "shrimp" taste to the meat? As you would use the shells in a stock. It's just the way that I would do it for a shrimp cocktail or remoulade.
Posted on 12/11/12 at 9:26 pm to ssand
quote:I'm no chef either. Was sincerely curious and thought you may say exactly what you said...and you could be correct.
I can't say for certain, I'm not a chef. But, like I said, that's just me. I've always seen them boiled with the shell on. If I had to say, the benefit would be preserving the texture and somewhat preventing overcooking.
quote:That would make sense.
Maybe even adding to the overall "shrimp" taste to the meat? As you would use the shells in a stock.
Posted on 12/11/12 at 9:33 pm to Geauxtiga
Porterhouse steak, medium rare, sauteed onions deglazed with bourbon, Shrimp Remoulade, Baked Potato, and a Gentleman Jack on the rocks
The shrimp remoulade was amazing. Definiately making it for Christmas! Thanks for the help, y'all.
The shrimp remoulade was amazing. Definiately making it for Christmas! Thanks for the help, y'all.
Popular
Back to top
Follow TigerDroppings for LSU Football News