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Boiling shrimp and precooked crawfish question
Posted on 6/19/26 at 1:01 pm
Posted on 6/19/26 at 1:01 pm
Boiling 5 lbs of shrimp but I will also have 5lbs of boiled chilled crawfish to go with it. Live crawfish are unfortunately not an option where I live now. Should I boil the shrimp as usual and add the cold crawfish at the end when I cut the heat? Or would it be better to steam the crawfish for a few mins in a separate pot while the shrimp soaks? I add frozen corn instead of ice for the soak and to prevent overcooking so I want to make sure the corn is done too. Thanks!
4
Posted on 6/19/26 at 1:03 pm to crawfishshrimp
F&D Board
Posted on 6/19/26 at 1:09 pm to HogPharmer
precooked crawfish from Korea ....eeecch
Posted on 6/19/26 at 1:12 pm to crawfishshrimp
quote:
Should I boil the shrimp as usual and add the cold crawfish at the end when I cut the heat? Or would it be better to steam the crawfish for a few mins in a separate pot while the shrimp soaks?
Depends on whether your crawfish are pre-seasoned or not…I have seen them both ways. Also, are your crawfish frozen or just chilled?
Posted on 6/19/26 at 1:13 pm to crawfishshrimp
We just throw a tray of them in the microwave and nuke till hot enough.
Posted on 6/19/26 at 1:20 pm to Bullfrog
quote:
We just throw a tray of them in the microwave and nuke till hot enough.
I only do this with the microwave at work.
Posted on 6/19/26 at 1:33 pm to Spankum
The crawfish are freshly boiled, fully seasoned then sold chilled but not frozen. This not the frozen bag stuff from Walmart or chinese crawfish from Kroger. A little seafood market in KY brings everything up from Alabama. They sell live sacks too but people around here don't eat much crawfish so the 5lbs is mostly for me!
This post was edited on 6/19/26 at 1:46 pm
Posted on 6/19/26 at 3:27 pm to crawfishshrimp
I'm probably an outlier but I never reheat boiled crawfish. I love them cold. Love them hot too.
Posted on 6/19/26 at 4:09 pm to crawfishshrimp
quote:
The crawfish are freshly boiled, fully seasoned then sold chilled but not frozen.
Cold crawfish are just as good as hot crawfish.
Posted on 6/19/26 at 5:05 pm to Missouri Waltz
I don't disagree but these are for people in Kentucky who don't eat much seafood. I could buy a sack of crawfish, invite 30 people and still have leftovers. I think I will just put them in my steamer pot while the shrimp rests.
Posted on 6/20/26 at 1:56 pm to crawfishshrimp
Sounds like you only need to heat the crawfish up. I personally like pretty spicy, so when done with the shrimp I would drop them in the shrimp water for 5 minutes or so. Enjoy!
Posted on 6/20/26 at 8:14 pm to crawfishshrimp
The steamer pot was the way to go for reheating crawfish. I did 5-6 mins and moved them around a few times for even heat distribution. They came out hot but not overcooked.
Posted on 6/20/26 at 10:05 pm to Professor Dawghair
You not an outlier, I love going on the porch in the morning and eating me some cold boiled crawfish or crabs for breakfast.
OP if you want to heat them up. Just dump them in when you cut the fire to your shrimp.
OP if you want to heat them up. Just dump them in when you cut the fire to your shrimp.
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