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re: Beginner Creole Cooking - Shrimp Remoulade (Pics pg. 1)
Posted on 12/20/12 at 2:31 pm to KosmoCramer
Posted on 12/20/12 at 2:31 pm to KosmoCramer
looks great I can't help feeling bad for the potatoe, it just looks naked in comparison
Posted on 12/20/12 at 2:33 pm to Tommy Patel
I didn't have any sour cream, sadly.
Any advice on the shrimp cooking situation?
Any advice on the shrimp cooking situation?
Posted on 12/20/12 at 2:33 pm to KosmoCramer
quote:
Is there a thread like the Jambalaya one that will provide me with yankee-proof instructions?
I defer to Gris Gris on that, I have a issue with adding tomatoes where they are not welcome
Posted on 12/20/12 at 2:37 pm to KosmoCramer
quote:
Any advice on the shrimp cooking situation
I may get shot or at least have my Louisiana birth certificate revoked but if you like the shrimp steamed with minimal spice, I'm cool with it. Fresh Shrimp have a good briny flavor and it looks like your sauce was the perfect compliment. I'm a horsradish and cocktail sauce man myself.
This post was edited on 12/20/12 at 2:38 pm
Posted on 12/20/12 at 2:42 pm to Tommy Patel
I like the shrimp wasn't cooked. And I kinda want to serve it warm. maybe sauteed.
I've never really cooked shrimp before.
I've never really cooked shrimp before.
Posted on 12/20/12 at 2:44 pm to KosmoCramer
Stop the peeling and hell no on steaming, the flavors of spices(any including your Bay crap) will not get into the flesh.
Posted on 12/20/12 at 2:46 pm to CITWTT
How do I do it then?
Boil, then peel and devein?
Boil, then peel and devein?
Posted on 12/20/12 at 2:55 pm to KosmoCramer
quote:
How do I do it then?
Boil, then peel and devein?
YES I doubt you get head on shrimp, but if you do leave the heads on as well.
Season water heavy with Crab Boil and bring to a boil..then add the shrimp
Timing is learned do to pot size, burner size and shrimp size.
But at best 3 minutes total from adding the shrimp. I usually let it return to a boil then cut the fire and let soak 10-15 minutes.
But # 1 rule.... DO NOT OVER COOK THE SHRIMP !
start taste testing the smaller shrimp after you cut the fire off.
Good luck and Merry Christmas
Posted on 12/20/12 at 2:56 pm to KosmoCramer
bring water ,spices,onion(if you want),lemon(if you want) to a boil. put in shrimp (unpeeled)cover take off heat once it boils again just a few minutes, let rest a few more minutes, they will turn pink and float , drain, peel.
If you like to steam them soak them in a cool bath of salt and shrimp boil 30 minutes before you cook em...I don't care what people say it tastes fine.
Sautéed could be a good route if you don't like the whole cleaning after you cook it and you can get a good spice coating that way too.
If you like to steam them soak them in a cool bath of salt and shrimp boil 30 minutes before you cook em...I don't care what people say it tastes fine.
Sautéed could be a good route if you don't like the whole cleaning after you cook it and you can get a good spice coating that way too.
This post was edited on 12/20/12 at 3:02 pm
Posted on 12/20/12 at 2:57 pm to KosmoCramer
If you have some(not likely) liquid Zatarains liquid crab boil in enough water for the shrimp with a chopped onion and a lemon, bring to a boil, drop in the shrimp back to a boil for onw minute, then soak for 3-4 minutes and drain then cold water bath to stop cooking.
Posted on 12/20/12 at 4:16 pm to CITWTT
I was watching good eats and Alton Brown advocates brining, then broiling the shrimp.
Has anyone done this? They looked pretty awesome.
Has anyone done this? They looked pretty awesome.
Posted on 12/20/12 at 4:24 pm to KosmoCramer
Shrimp live in salt water, there is a function of marine(salt water) biological life that keeps out salt content from their flesh, don't know if it continues post mortem.
Posted on 12/20/12 at 4:30 pm to CITWTT
He brined for 25 minutes then rinsed and broiled for 3 minutes.
Ivr never made shrimp before this first time and they seemed "hard" I guess. Its possible that since I took of their shells they lost moisture that way. I might cook a pound tomorrow and see if I can get them right.
Ivr never made shrimp before this first time and they seemed "hard" I guess. Its possible that since I took of their shells they lost moisture that way. I might cook a pound tomorrow and see if I can get them right.
Posted on 12/21/12 at 9:23 am to Kajungee
quote:to me that would be over cooked shrimp unless you chilled the water right as you cut the fire.
But at best 3 minutes total from adding the shrimp. I usually let it return to a boil then cut the fire and let soak 10-15 minutes.
quote:eeewww gross.
Zatarains liquid crab boil
quote:sounds like you over cooked them.
they seemed "hard" I guess.
This post was edited on 12/21/12 at 9:26 am
Posted on 12/21/12 at 3:13 pm to KosmoCramer
quote:
The shrimp remoulade was amazing.
looks fantastic!
Posted on 12/21/12 at 3:41 pm to KosmoCramer
Everyone boils differently.
I use three or four times the water as I have shrimp, but lets say a gallon and a half of water for 5 pounds of shrimp.
Add 1/3 cup salt 1 lemon cut in half and a bag of zattaran's crab boil spices. I never use the oil or LA fish granular seasoning (see every one has their way comment) and I always use Zattaran's. If you like them hot, add cayenne pepper - maybe a teaspoon or more, but I don't. Bring to a full rolling boil with lid on the pot. Drop shrimp in the pot, with heads or without and when the first shrimp floats to the top (2 minutes), Remove from heat, put the lid on the pot and let them swim around in the hot hot water for another 3-4 minutes, then add enough Ice to chill the water. Let then soak for 10 miutes, then drain and peel.
Some people remove them with a strainer and boil potatoes in the seasoned boil water. They are ok done that way. Some people throw some frozen or fresh corn on the cob in the water and that's ok.
Our shrimp sauce (come back dressing doctored up)
1/2 cup Helmans mayo
3/4 cup Hunts Ketchup
1 Tablespoon yellow mustard
1 Tablespoon Worchestershire
1 Tablespoon lawrey's Garlic salt
1 tablespoon lemon juice
2-3 tablespoons Horseradish
1/4 teaspoon black or white pepper
Go half and half with mayo and ketchup and leave off the horseradish and this makes a super salad dressing.
Now I want boiled shrimp for dinner. I think there are a few pounds of IQF Alabama Shrimp in the freezer.
I use three or four times the water as I have shrimp, but lets say a gallon and a half of water for 5 pounds of shrimp.
Add 1/3 cup salt 1 lemon cut in half and a bag of zattaran's crab boil spices. I never use the oil or LA fish granular seasoning (see every one has their way comment) and I always use Zattaran's. If you like them hot, add cayenne pepper - maybe a teaspoon or more, but I don't. Bring to a full rolling boil with lid on the pot. Drop shrimp in the pot, with heads or without and when the first shrimp floats to the top (2 minutes), Remove from heat, put the lid on the pot and let them swim around in the hot hot water for another 3-4 minutes, then add enough Ice to chill the water. Let then soak for 10 miutes, then drain and peel.
Some people remove them with a strainer and boil potatoes in the seasoned boil water. They are ok done that way. Some people throw some frozen or fresh corn on the cob in the water and that's ok.
Our shrimp sauce (come back dressing doctored up)
1/2 cup Helmans mayo
3/4 cup Hunts Ketchup
1 Tablespoon yellow mustard
1 Tablespoon Worchestershire
1 Tablespoon lawrey's Garlic salt
1 tablespoon lemon juice
2-3 tablespoons Horseradish
1/4 teaspoon black or white pepper
Go half and half with mayo and ketchup and leave off the horseradish and this makes a super salad dressing.
Now I want boiled shrimp for dinner. I think there are a few pounds of IQF Alabama Shrimp in the freezer.
This post was edited on 12/21/12 at 6:01 pm
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