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Best method for boiling shrimp
Posted on 5/2/14 at 7:43 am
Posted on 5/2/14 at 7:43 am
I picked up some from hook & boil last night and they were DEE-LICIOUS... Way better than when I do them.
What's your technique, seasoning method for da shrimps?
What's your technique, seasoning method for da shrimps?
Posted on 5/2/14 at 7:44 am to Uncle JackD
Sprinkle so hard, mF'ers be hatin.
Posted on 5/2/14 at 7:44 am to Uncle JackD
Season water without salt. Maybe put a little oil in your water. Bring water to boil, throw shrimp in. When water returns to a boil shut it off and salt. Let em soak.
Posted on 5/2/14 at 7:44 am to BRgetthenet
Huh?
This post was edited on 5/2/14 at 7:45 am
Posted on 5/2/14 at 7:45 am to ryan985
quote:How long? Doesn't that make em hard to peel?
Let em soak.
Posted on 5/2/14 at 7:49 am to OTIS2
What's better, the powder or liquid seasoning?
Posted on 5/2/14 at 7:53 am to Uncle JackD
I use a little of both, with fresh lemon and garlic. I'll simmer my liquid 5 or 10 minutes, and taste it. Cook by taste, not a recipe.
Posted on 5/2/14 at 7:54 am to Uncle JackD
Just like crawfish, it's all about the soak. Cool water immediately after shrimp are pink, with bottles or bags of ice. Don't use ice or it will dilute seasoning. Longer the soak the more flavor
Posted on 5/2/14 at 8:10 am to Uncle JackD
Heavy on the seasoning in the water since they won't be in the water that long. Add shrimp to boiling water. Keep burner on high for about 2 minutes then turn it off. Doesn't matter if it gets back to a boil. Let soak. After about 5 minutes, stir and check a couple of the shrimp. Your checking for the shell to pull back about 1/8" from the meat. Stir and check every couple minutes until you get the 1/8 gap. Enjoy.
I salt my water. Most of the people that I know that don't are old timers that like to overboil or oversoak the shrimp. No salt, you can overboil, and the shrimp will still peel good. I find that if you pull the shrimp when they have the right gap they peel easy every time.
I salt my water. Most of the people that I know that don't are old timers that like to overboil or oversoak the shrimp. No salt, you can overboil, and the shrimp will still peel good. I find that if you pull the shrimp when they have the right gap they peel easy every time.
Posted on 5/2/14 at 8:13 am to Uncle JackD
Season water
Bring to boil
Throw in shrimp
Cut off once they start float
Throw in bag of ice
Let soak
Bring to boil
Throw in shrimp
Cut off once they start float
Throw in bag of ice
Let soak
Posted on 5/2/14 at 8:24 am to TigerWise
quote:
Cut off once they start float
I followed this two weeks ago!
Posted on 5/2/14 at 8:27 am to LSUvegasbombed
quote:How long did you let em soak after?
followed this two weeks ago!
Posted on 5/2/14 at 8:30 am to Uncle JackD
Someone on TD said when they start to float to cut off the flame.
Then I got the impression to only soak them about 5 to 6 minutes then take them out.
They came out great. I like mine on the spicier side though.
Can you soak them longer without making them hard to peel?
Then I got the impression to only soak them about 5 to 6 minutes then take them out.
They came out great. I like mine on the spicier side though.
Can you soak them longer without making them hard to peel?
Posted on 5/2/14 at 8:33 am to Uncle JackD
Were they the easy peel shrimp already split down the back?
Posted on 5/2/14 at 8:34 am to yellowfin
quote:Yeah. Talk about good
Were they the easy peel shrimp already split down the back?
This post was edited on 5/2/14 at 8:35 am
Posted on 5/2/14 at 8:35 am to Uncle JackD
I can get you those if you want some for your house
Posted on 5/2/14 at 8:35 am to yellowfin
quote:gonna fb Msg ya
can get you those if you want some for your house
Posted on 5/2/14 at 8:48 am to Uncle JackD
Put in ample liquid crab boil, probably twice the recommended amount. Take cayenne pepper and shake enough on to DRY the surface of the water. Boil that until it's all dissolved...toss shrimp in and keep the fire on for maybe a minute or two...cut and let sit, after about 5 minutes I may throw some ice if the shells haven't separated from the meat.
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