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Adding Shrimp to the Crawfish Boil
Posted on 4/20/23 at 7:52 am
Posted on 4/20/23 at 7:52 am
Thinking about boiling some shrimp with the crawfish this time.
What is your method?
I'm thinking when I shut the boil down for the crawfish to soak, I thought throw in a mesh bag of shrimp and let them cook and soak with the crawfish. I'm just not sure how long I should keep them in there. I hate tough peeling shrimp.
What is your method?
I'm thinking when I shut the boil down for the crawfish to soak, I thought throw in a mesh bag of shrimp and let them cook and soak with the crawfish. I'm just not sure how long I should keep them in there. I hate tough peeling shrimp.
7
Posted on 4/20/23 at 8:02 am to jp4lsu
I've experimented different methods with shrimp over the years and have come to the conclusion that it is the combination of salt and heat from water boiling that makes them hard to peel. If you boil them in fresh un seasoned water, the shells stay separate from the meat.
I'd flash boil them in fresh water and then soak them in your crawfish water for about a half hour minimum after the crawfish boil water has cooled off for 5-10 mins. They should peel easily, especially if they weren't previously frozen shrimp.
I'd flash boil them in fresh water and then soak them in your crawfish water for about a half hour minimum after the crawfish boil water has cooled off for 5-10 mins. They should peel easily, especially if they weren't previously frozen shrimp.
This post was edited on 4/20/23 at 8:03 am
Posted on 4/20/23 at 8:25 am to GoAwayImBaitn
Point taken.
I've seen this method done by that clown on youtube "Stalekracker". He is method was boil them in water then later put them in the crawfish pot while the crawdads soak.
I've seen this method done by that clown on youtube "Stalekracker". He is method was boil them in water then later put them in the crawfish pot while the crawdads soak.
Posted on 4/20/23 at 8:26 am to jp4lsu
Pretty much how you describe. Toss in the mesh bag when the fire goes out for the soak to begin and pull them out in about 20 minutes of soaking if they are around 16/20 size.
I find shrimp don't take the flavor as easily as crawfish but if you soak them too long, they are tougher to peel for sure.
I did 40 lbs. of crawfish this past weekend and a 30 minute soak was all I needed to get them to my liking----great taste, easy to peel------win/win.
I find shrimp don't take the flavor as easily as crawfish but if you soak them too long, they are tougher to peel for sure.
I did 40 lbs. of crawfish this past weekend and a 30 minute soak was all I needed to get them to my liking----great taste, easy to peel------win/win.
Posted on 4/20/23 at 8:30 am to GoAwayImBaitn
quote:
have come to the conclusion that it is the combination of salt and heat from water boiling that makes them hard to peel. If you boil them in fresh un seasoned water, the shells stay separate from the meat.
Agree.
I boil my shrimp in water with just some lemon, which takes less than 1 minute.
Take the shrimp out, season the water, throw a little ice in it to cool it down, then put my shrimp back in.
Peel too easy, and you can soak them as long as you want.
Posted on 4/20/23 at 8:31 am to GoAwayImBaitn
quote:
I've experimented different methods with shrimp over the years and have come to the conclusion that it is the combination of salt and heat from water boiling that makes them hard to peel. If you boil them in fresh un seasoned water, the shells stay separate from the meat.
Years ago I talked to a guy who boiled seafood for a local business and he told me he never salted the water of a shrimp boil until the very end when they were soaking.
He made sure to boil the shrimp first, usually a hundred pounds or so then he'd season the boil water with his seasoning blend to do crabs/crawfish as a follow up boil as they soaked to pick up the flavor.
Posted on 4/20/23 at 8:37 am to gumbo2176
Thanks guys. Good info here.
Would spraying the pot when starting the soak to slow the cooking process down, then throw the shrimps in there after the pot has cooled some?
Would spraying the pot when starting the soak to slow the cooking process down, then throw the shrimps in there after the pot has cooled some?
This post was edited on 4/20/23 at 8:54 am
Posted on 4/20/23 at 8:57 am to jp4lsu
Yes but adding a bit of ice would be a better method of cooling it down.
Posted on 4/20/23 at 9:22 am to Mister Bigfish
Agreed Mister Bigfish. So would this cut the soak time down if you cool it down that much faster?
Posted on 4/20/23 at 9:27 am to jp4lsu
quote:
So would this cut the soak time down if you cool it down that much faster?
No. The soak is just for them the shrimp to take in flavor.
Posted on 4/20/23 at 9:27 am to jp4lsu
Get a lingerie bag from the Dollar Store to boil them in. When you cut the fire drop the shrimp in.
Species of shrimp has a lot more to do with how well shrimp peel/dont peel than the method you cook them.
Species of shrimp has a lot more to do with how well shrimp peel/dont peel than the method you cook them.
This post was edited on 4/20/23 at 9:30 am
Posted on 4/20/23 at 10:35 am to jp4lsu
quote:
So would this cut the soak time down if you cool it down that much faster?
Not really. I start tasting around 5-10 minutes of soak time and pull them up once they get where I want. You should start getting a bit of spice at the 10 min mark. If they are still completely bland at that point I would stir in more seasoning.
Posted on 4/20/23 at 10:41 am to jp4lsu
I always thrown them in after cutting the fire off and let them soak with the crawfish for 30 mins or so
Posted on 4/20/23 at 11:23 am to gumbo2176
quote:
He made sure to boil the shrimp first, usually a hundred pounds or so then he'd season the boil water with his seasoning blend to do crabs/crawfish as a follow up boil as they soaked to pick up the flavor.
I like this idea and will try it on my next boil. I typically just do the throw them in when it’s time to soak method, but they are so inconsistent.
Posted on 4/20/23 at 1:09 pm to jp4lsu
You don't need to soak shrimp at all.
I do 5-10 lbs with each batch of crawfish or crabs. I throw them in the boil after the pot reaches a rolling boil for 1-2 minutes. A good boiling sized shrimp is done in 1 minute, sometimes big shrimp need more time.
If you aren't sure how long you need for your sized shrimp you can just do a few at a time since you are only taking 1-2 minutes to boil them so you can easily experiment to get your time right.
When I pull them I spread them out in a single layer so they stop cooking. Overcooking and over soaking shrimp is what makes them hard to peel. They pick up plenty of flavor in that 1-2 minutes.
I do 5-10 lbs with each batch of crawfish or crabs. I throw them in the boil after the pot reaches a rolling boil for 1-2 minutes. A good boiling sized shrimp is done in 1 minute, sometimes big shrimp need more time.
If you aren't sure how long you need for your sized shrimp you can just do a few at a time since you are only taking 1-2 minutes to boil them so you can easily experiment to get your time right.
When I pull them I spread them out in a single layer so they stop cooking. Overcooking and over soaking shrimp is what makes them hard to peel. They pick up plenty of flavor in that 1-2 minutes.
Posted on 4/20/23 at 1:40 pm to armsdealer
quote:
You don't need to soak shrimp at all.
If you don't soak them how do they get any flavor?
quote:
Overcooking and over soaking shrimp is what makes them hard to peel.
Overcooking, yes. Soaking, no.
Posted on 4/20/23 at 1:46 pm to jp4lsu
This is a well timed thread. I’m boiling later this afternoon and want to throw some shrimp in. I was going to buy some but FIL already has some shrimp, but it’s not head-on. Is that going to cause a problem?
Interested to try the method mentioned here where you boil them quickly in plain water then add them to the soak.
Interested to try the method mentioned here where you boil them quickly in plain water then add them to the soak.
Posted on 4/20/23 at 1:58 pm to Irregardless
quote:
If you don't soak them how do they get any flavor?
I am wondering the same thing.
Posted on 4/20/23 at 2:05 pm to armsdealer
quote:
You don't need to soak shrimp at all.
How does a shrimp absorb any flavor being boiled for 1 minute and taken out of the water?
Posted on 4/20/23 at 2:05 pm to AbitaFan08
quote:
but it’s not head-on. Is that going to cause a problem?
Nope.
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