- 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
Best method for shrimp to pick up optimal boil flavor without overcooking
Posted on 8/30/14 at 4:21 pm
Posted on 8/30/14 at 4:21 pm
Say I'm doing just one batch for myself. It seems like a waste of dry and liquid crab boil, lemons, peppercorns and anything else for the shrimp to only be in that deliciousness for a couple of minutes. If you let the shrimp steep for a longer time, they're overcooked. If you cook them for a shorter time they don't pick up as much flavor. What's the solution? Tips?
Posted on 8/30/14 at 4:25 pm to Degas
I did a mini shrimp boil with about a pound of shrimp recently.
Brought some water, a few cap fulls of liquid crab boil, 1\2 a lemon and a few cloves of garlic to a boil. Killed the stove, added the shrimp and let soak for a few minutes.
Tasted good to me.
Brought some water, a few cap fulls of liquid crab boil, 1\2 a lemon and a few cloves of garlic to a boil. Killed the stove, added the shrimp and let soak for a few minutes.
Tasted good to me.
Posted on 8/30/14 at 4:28 pm to Degas
I over season the water and cool with ice...
Posted on 8/30/14 at 4:34 pm to wickowick
Boil the shrimp in water have another pot of seasoned water already cooled off. Dump the shrimp in the cooled off water and let them soak
Posted on 8/30/14 at 7:51 pm to Degas
Bring to boil for less than a minute. When you see the space form between the shell and the meat, dump ice in or dump a bag with ice in to cool. Let it soak for 20 minutes. If you really want to taste the seasoning use the recommended amount of powdered crab boil and a recommended amount of liquid Zatarains.
Posted on 8/30/14 at 7:57 pm to wickowick
quote:did this today with perfect results, as expected.
I over season the water and cool with ice...
Posted on 8/30/14 at 8:05 pm to Degas
Ina Garten method of baking in oven for 8 to 10 mins is divine. Drizzle a little olive oil, cracked pepper, and salt over shrimp on a baking sheet. Delicious and so easy. Everyone loves them and so much easier than boiling.
Posted on 8/30/14 at 9:20 pm to cssamerican
quote:
Boil the shrimp in water have another pot of seasoned water already cooled off. Dump the shrimp in the cooled off water and let them soak
I just did this with 3 lbs of shrimp. Worked pretty good on the stovetop.
Posted on 8/30/14 at 9:39 pm to tracytiger
quote:
Ina Garten.
Frick her with an infected pitchfork.
Posted on 8/31/14 at 6:37 am to OTIS2
Not sure how you'd get it through her blue jean shirt.
Posted on 8/31/14 at 8:14 am to OTIS2
quote:
Ina Garten.
Frick her with an infected pitchfork.
God, this. I despise that fig hag.
Posted on 8/31/14 at 9:05 am to wickowick
If I know I'm boiling shrimp that day I'll freeze a few quart bags of water that morning. Boil your seasoned water, add shrimp, cut the heat and let them soak until they're all floating. Then add bags of ice and let soak about 20 more minutes. I use freezer bags fwiw and they don't melt at all.
Posted on 8/31/14 at 2:40 pm to tracytiger
Cook's Country also has an interesting method of oven shrimp. Just saw it on their show recently. Haven't tried it yet, but I may try the shrimp prep part on BBQ shrimp next time I make them.
Garlicky Roasted Shrimp
Why this recipe works:
To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred flavor to the shrimp itself. To get tons of flavor onto… read more
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?
Watch the Video
Serves 4 to 6
Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcook.
Ingredients
• 1/4 cup salt
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 6 garlic cloves, minced
• 1 teaspoon anise seeds
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• Lemon wedges
Instructions
1. 1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.
Garlicky Roasted Shrimp
Why this recipe works:
To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred flavor to the shrimp itself. To get tons of flavor onto… read more
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?
Watch the Video
Serves 4 to 6
Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcook.
Ingredients
• 1/4 cup salt
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 6 garlic cloves, minced
• 1 teaspoon anise seeds
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• Lemon wedges
Instructions
1. 1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.
Posted on 8/31/14 at 6:16 pm to Degas
when i boil shrimp i only use bottled water
either Aquafina or Dasani
either Aquafina or Dasani
Popular
Back to top
Follow TigerDroppings for LSU Football News