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re: Boiled shrimp
Posted on 4/16/25 at 2:15 pm to tke_swamprat
Posted on 4/16/25 at 2:15 pm to tke_swamprat
I boil fresh, frozen, IQF...... as long as the white shrimp they will peel easy.
0
Posted on 4/17/25 at 6:48 am to tigerpilot
Mine is a bit longer because I hate any shells to stick.
I season water add sides minus corn bring to a boil then dump the shrimp corn for 1min on boil. kill fire. Pull basket. I made a boil boss (sprays water on the pot to drop temp) once the water is below 150° place basket back in and soak to taste.
Also big advice make sure the shrimp are all similar in size. Small shrimp will stick quicker vs a larger shrinp.
I season water add sides minus corn bring to a boil then dump the shrimp corn for 1min on boil. kill fire. Pull basket. I made a boil boss (sprays water on the pot to drop temp) once the water is below 150° place basket back in and soak to taste.
Also big advice make sure the shrimp are all similar in size. Small shrimp will stick quicker vs a larger shrinp.
This post was edited on 4/17/25 at 7:53 am
Posted on 4/17/25 at 7:51 am to deeprig9
quote:
Season the water with a tin of Old Bay. (I expect no less than 30 downvotes) Add little potatoes (I like red skinned). They are usually uniform in size but if not, some are huge and some are tiny, cut the big ones in half. Bring to rolling boil, 10 minutes. Add corn and sliced sausage (I like Andouille style), 10 minutes. Add Shrimp, boil 1 minute, cut the fire. No soak time, pull and serve.
As a born/bred South Carolinian, this is pretty much the way I’ve always done it. As soon as the shrimp turn pink they’re ready.
Posted on 4/17/25 at 5:49 pm to tigerpilot
The “unseasoned” water thing is unnecessary. You can season the damn things in the grocery store. Good peeling shrimp are about two things- not boiling, and not letting someone sell you old or once frozen shrimp.
Posted on 4/17/25 at 10:03 pm to SlickRick55
I'd be willing to bet I boil shrimp more often than anyone on this board outside of someone who works in a restaurant. I buy 300-400 lbs of shrimp a year. About 1/3 of that is brown shrimp that i peel and freeze. I dont boil those. The rest are white shrimp and I boil probably 60-70% of them, all of them from frozen. The shells don't stick even though they were frozen.
Posted on 4/17/25 at 10:17 pm to CHEDBALLZ
quote:
CHEDBALLZ
I'm on Team CHED.
Posted on 4/18/25 at 6:34 am to deeprig9
quote:
but it's also not Cajun and doesn't pretend to be (unless you add Andouille sausage).
Posted on 4/18/25 at 7:09 am to baldona
quote:
but the real question is what temp should you cool it down to soak at?
In one of his videos he says to get the water down to 150, that's what I typically do and it works to perfection.
Posted on 4/18/25 at 12:13 pm to tke_swamprat
quote:
mainly makes a difference if they are IQF or frozen shrimp
It is what we use at work. They take about 3 minutes in a pot at a rolling boil. IF they go over 5 minutes you get them sticking
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