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Boiled Shrimp Recipe
Posted on 4/15/22 at 1:34 pm
Posted on 4/15/22 at 1:34 pm
Anyone want to share a good boiled shrimp recipe with me?
13
Posted on 4/15/22 at 1:46 pm to PumpkinPatchKid
Same as any other boiled seafood, boil for 2 minutes.
Crab boil In a pot of water. Add whatever else you like (lemon, onion, garlic, cleverly, etc…but I just use crab boil and lemon).
Once the water boils, put the shrimp in. When it boils again, cook for 2 minutes and turn the heat off. Let soak until you think they are ready.
Crab boil In a pot of water. Add whatever else you like (lemon, onion, garlic, cleverly, etc…but I just use crab boil and lemon).
Once the water boils, put the shrimp in. When it boils again, cook for 2 minutes and turn the heat off. Let soak until you think they are ready.
Posted on 4/15/22 at 1:57 pm to PumpkinPatchKid
I cooked some on the stovetop recently that worked well. Used Old Bay. Boiled shrimp a few minutes in seasoned water until done, then soaked in very seasoned ice water.
Posted on 4/15/22 at 4:45 pm to PumpkinPatchKid
Season the water to your taste. Drop shrimp into a rolling boil. Keep on high heat for 1 minute. Stir a few times in that minute. Cool the water. Soak till they float. Taste and pull when you like the spice level.
Posted on 4/15/22 at 7:53 pm to PumpkinPatchKid
For #1-#2 of shrimp:
Put 4qts of cold water in a 6qt pot with one 3oz bag of crab boil (the one with all the seeds & spices) and set it uncovered over a high flame.
When water comes to the boil, add one cap full of liquid crab boil, two to three tablespoons of granular crab boil seasoning, and one to two tablespoons of salt (you could leave out the salt & just add more granular crab boil seasoning I add salt because I cook for people that can't handle the heat), then return to a boil. These measurements are approximations. As with all cooking, trust your tongue & taste the cooking liquid before moving on to the next step. Add more seasoning if you so desire.
Once the pot returns to a real hard rolling boil, add the shrimp, give the pot a couple of quick stirs, pop on a tight fitting lid, shut off the fire & wait.
After 12 minutes, remove the lid, give the pot a stir to check for any undercooked shrimp. At this point I also do a taste test to see if they have soaked enough.
There's usually one or two shrimps that haven't curled yet & the flavor is not quite where I want it, but I get impatient & just want to eat a couple.
If they need more time, return the lid to the pot & wait another 3-5 minutes. Don't go over 20 minutes. You'll start to reach a point of diminishing returns.
note: this method works for both thawed or frozen shrimp. Just adjust a longer soak time if using frozen.
Put 4qts of cold water in a 6qt pot with one 3oz bag of crab boil (the one with all the seeds & spices) and set it uncovered over a high flame.
When water comes to the boil, add one cap full of liquid crab boil, two to three tablespoons of granular crab boil seasoning, and one to two tablespoons of salt (you could leave out the salt & just add more granular crab boil seasoning I add salt because I cook for people that can't handle the heat), then return to a boil. These measurements are approximations. As with all cooking, trust your tongue & taste the cooking liquid before moving on to the next step. Add more seasoning if you so desire.
Once the pot returns to a real hard rolling boil, add the shrimp, give the pot a couple of quick stirs, pop on a tight fitting lid, shut off the fire & wait.
After 12 minutes, remove the lid, give the pot a stir to check for any undercooked shrimp. At this point I also do a taste test to see if they have soaked enough.
There's usually one or two shrimps that haven't curled yet & the flavor is not quite where I want it, but I get impatient & just want to eat a couple.
If they need more time, return the lid to the pot & wait another 3-5 minutes. Don't go over 20 minutes. You'll start to reach a point of diminishing returns.
note: this method works for both thawed or frozen shrimp. Just adjust a longer soak time if using frozen.
Posted on 4/16/22 at 8:02 am to PumpkinPatchKid
LINK
Can’t go wrong with this. Running the water on the shrimp is a game changer.
Can’t go wrong with this. Running the water on the shrimp is a game changer.
This post was edited on 4/16/22 at 8:03 am
Posted on 4/16/22 at 9:54 am to PumpkinPatchKid
Flavor the water with seasonings (liquid, dry powder, lemons, etc..) according to your taste. Bring to rolling boil. Add shrimp to boiling pot , stir shrimp and cover. Turn OFF burner. Stir the shrimp after several minutes. Let shrimp soak, the longer the soak, the spicier they will get.
Shrimp are cooked and done at 165* … you’re adding room temperature shrimp to 212* water. They’re finished cooking within several minutes of adding them to the boiling water.
Shrimp are cooked and done at 165* … you’re adding room temperature shrimp to 212* water. They’re finished cooking within several minutes of adding them to the boiling water.
Posted on 4/16/22 at 10:37 am to SixthAndBarone
Yea those will be overcooked
Posted on 4/16/22 at 11:50 am to PumpkinPatchKid
DBL Post
This post was edited on 4/16/22 at 12:02 pm
Posted on 4/16/22 at 12:00 pm to PumpkinPatchKid
How much shrimp you have?
I boil shrimp a lot on the stove. For a gallon of water 1 use a cup of commercial crab boil powder. Get you water boiling, drop in the shrimp, when they float cut the fire and when they sink take em out.
I boil shrimp a lot on the stove. For a gallon of water 1 use a cup of commercial crab boil powder. Get you water boiling, drop in the shrimp, when they float cut the fire and when they sink take em out.
Posted on 4/16/22 at 12:48 pm to PumpkinPatchKid
Getting your stock to 160 degrees after boiling will ensure you're not over cooking your seafood. Shrimp cook quickly.
Posted on 4/16/22 at 2:35 pm to PumpkinPatchKid
Everyone here wants you to overcook your shrimp!
Season your water to your liking, get it to a rolling boil, drop the shrimp... not too cold though... and remove after 1 minute and spread them out to slow the cooking.
If you do this you will never boil shrimp another way again.
Season your water to your liking, get it to a rolling boil, drop the shrimp... not too cold though... and remove after 1 minute and spread them out to slow the cooking.
If you do this you will never boil shrimp another way again.
Posted on 4/16/22 at 6:20 pm to PumpkinPatchKid
I always use StadiumRat’s recipe:
Stovetop Boiled Shrimp
Ingredients
4 quarts water
5 tbs Zatarain's powdered Complete Crawfish, Shrimp and Crab Boil
2 tbs Zatarain's Concentrated Shrimp & Crab boil
1 bag of Zatarain's Crawfish, Shrimp & Crab Boil in Bag
2 lemons, quartered
1 medium onion, quartered
1 head garlic, cut in half
4 lbs head-on medium shrimp
8 to 10 new potatoes, if desired
4 1/2 ears of frozen corn on the cob
3 cups ice
Directions
Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5 minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon as you see that separation, turn heat off.
Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10 minutes or so until just right.
Notes
If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding: The spicy boiling water will have you coughing in no time unless you can vent it away.
"Here is how I do it at home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne.
I like to use a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags of whole seasoning because they remind me of my father, who was an expert shrimp boiler.)
I do like my shrimp spicy. If you don't, cut down on the liquid concentrate."
Stovetop Boiled Shrimp
Ingredients
4 quarts water
5 tbs Zatarain's powdered Complete Crawfish, Shrimp and Crab Boil
2 tbs Zatarain's Concentrated Shrimp & Crab boil
1 bag of Zatarain's Crawfish, Shrimp & Crab Boil in Bag
2 lemons, quartered
1 medium onion, quartered
1 head garlic, cut in half
4 lbs head-on medium shrimp
8 to 10 new potatoes, if desired
4 1/2 ears of frozen corn on the cob
3 cups ice
Directions
Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5 minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon as you see that separation, turn heat off.
Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10 minutes or so until just right.
Notes
If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding: The spicy boiling water will have you coughing in no time unless you can vent it away.
"Here is how I do it at home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne.
I like to use a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags of whole seasoning because they remind me of my father, who was an expert shrimp boiler.)
I do like my shrimp spicy. If you don't, cut down on the liquid concentrate."
Posted on 4/17/22 at 11:15 am to PumpkinPatchKid
I drink beer when I boil shrimp , therefore I consistently over boil them . But the beer is cold .
Posted on 4/17/22 at 11:21 am to Tigre85
Your post made me think of this Justin Wilson video, boiling shrimp. Boiled Shrimp in the Shell and a 6-Pack of Beer
Posted on 4/17/22 at 11:32 am to PumpkinPatchKid
Condensed F&DB recipe:
Bring your water up to 155 degrees, drop shrimp and cut the fire. Soak shrimp until internal is 145 (app 1.5 minutes) then remove
So ThEy'Re NoT OvErCoOkEd
Derp
Bring your water up to 155 degrees, drop shrimp and cut the fire. Soak shrimp until internal is 145 (app 1.5 minutes) then remove
So ThEy'Re NoT OvErCoOkEd
Derp
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