Boiled Shrimp

quote:

---

What’s the trick to boiling shrimp that aren’t hard to peel? Can’t seem to get the timing down right...

---

I boil crawfish, and when i kill the fire to let them soak, i add the shrimp. Last week, i had 10 lbs of frozen in water, 9-12s, that i added directly to the boil at cutoff. Cooled down the crawfish and sped up the soak, while cooking the shrimp.

If just doing shrimp, bring your water to a boil, cut it off, then toss in the shrimp. 5-10 minutes should be plenty, but i'd start tasting them at the 5 minute mark to make sure they are cooked/peeled

I bring liquid crab boil, lemons, garlic, onions, bay leaf to a boil.

I drop my shrimp, as soon as I see anything resembling a bubble I go 50 seconds. Kill the fire. Drop ice in to stop the cooking process.

I also don't add the salt until after the boil has been killed. Then I let them soak until they are seasoned.

Bevi mentioned the salt thing on Instagram. I do that now every time and there is a noticeable difference when peeling. Shell slides right off. Not sure if there is some type of science behind it.

ETA: By salt I mean my powder (Zatarains, Louisiana, Cajunland, etc. Whatever you use.)

ETA2: Looks like some other people have the no salt till after boil opinion from this old TD thread. 2014

Down to eating temperature as fast as possible. I've seen good success by shocking with an ice bath before dumping into an ice chest for serving.

It actually does

I don’t use it but got two friends that put a dab in there and they do peel easier than mine . I am in Mississippi btw

Only time I ever have a problem with shells sticking is if the shrimp are super fresh, right off the boat and havent been iced hard for at least a couple hours. Other than that, boil till the float, shut off fire and soak them till sink.

I boil in plain water just until they float, then throw them in room temperature seasoned water to stop them from cooking. I leave them in until they sink. They come out perfect every time.

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.

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