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re: Shrimp boil , always hard to peel
Posted on 3/1/21 at 1:23 pm to magicman534
Posted on 3/1/21 at 1:23 pm to magicman534
Do not add salt until the water temperature is back down to around 160 or below.
An ol man taught me this. I boil them in clean water with lemon juice, liquid crab boil, onions and a stick of butter. Bring to boil then shut off and immediately start cooling the water. Once you get the water lowered dump your powdered seasoning in and you can let them soak as long as you want to.
Have not missed since I started doing this.
An ol man taught me this. I boil them in clean water with lemon juice, liquid crab boil, onions and a stick of butter. Bring to boil then shut off and immediately start cooling the water. Once you get the water lowered dump your powdered seasoning in and you can let them soak as long as you want to.
Have not missed since I started doing this.
2
Posted on 3/1/21 at 2:45 pm to LW
I’ve never heard of anyone putting butter in a pot of boiled shrimp or a Beaufort Stew.
Until this thread.
Is this common in Louisiana? I’m unsure of what buttering the shells will accomplish.
Until this thread.
Is this common in Louisiana? I’m unsure of what buttering the shells will accomplish.
Posted on 3/1/21 at 2:55 pm to LW
Make a seasoning pot and let it cool..
drop the shrimp in a second pot of boiling water with straight water until they come back to boil.
Pull the basket of shrimp out the straight water boil and put them in the cool seasoning pot to soak.
Never have shrimp that won’t peel again
drop the shrimp in a second pot of boiling water with straight water until they come back to boil.
Pull the basket of shrimp out the straight water boil and put them in the cool seasoning pot to soak.
Never have shrimp that won’t peel again
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