- 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
re: Boiled Shrimp
Posted on 5/2/20 at 3:22 pm to socks and sandals
Posted on 5/2/20 at 3:22 pm to socks and sandals
quote:
Bear88
quote:
vinegar
The correct answer is to add 1/2 to 1oz of vinegar per quart of water. The 5% acidity of the vinegar reacts with the proteins on the surface of the shrimp, causing them to denature & then renature before they can bind with the shell.
I do this with crab legs too & they slide right out, whole & intact!
I use white vinegar for its neutral flavor. The quantity of vinegar is low enough that it doesn't interfere with the other seasonings & actually adds a slight brightness to the shrimp flavor.
1
Posted on 5/3/20 at 5:33 pm to BigDropper
quote:
The correct answer is to add 1/2 to 1oz of vinegar per quart of water. The 5% acidity of the vinegar reacts with the proteins on the surface of the shrimp, causing them to denature & then renature before they can bind with the shell. I do this with crab legs too & they slide right out, whole & intact! I use white vinegar for its neutral flavor. The quantity of vinegar is low enough that it doesn't interfere with the other seasonings & actually adds a slight brightness to the shrimp flavor.
Thanks ..... I have been vindicated
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News