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Started By
Message
How to do boiled shrimp.
Posted on 11/4/11 at 3:19 pm
Posted on 11/4/11 at 3:19 pm
I am not a master cook but I feel like I am decent. I can cook craw fish that are pretty good. For some reason shrimp give me fits. I went and bought a pound to "try" and cook tonight. I just wanted to see what the Food and Drink Board had to say. They always come out extremely hard to peal or they seem like they are not cooked.
1.Bring seasoned water to boil
2.Drop shrimp in
3.wait till the water starts boiling again.
4.let boil for 2-3 min
5.Turn off burner and let soak for 10-15 min
1.Bring seasoned water to boil
2.Drop shrimp in
3.wait till the water starts boiling again.
4.let boil for 2-3 min
5.Turn off burner and let soak for 10-15 min
4
Posted on 11/4/11 at 3:24 pm to LSUIEGRAD13
Need a lot more salt/spice than for crawfish. Need enough water boiling so that the quantity of shrimp you add doesn't drop the temp below boiling, at least not for long at all. Don't lose boil if you can help it. Add ice during soak to cool water where the shrimp stop cooking... 160-180 is all you need to keep them warm. Other than that, you've got it.
Posted on 11/4/11 at 3:26 pm to dpd901
Okay I noticed one thing that I was doing very wrong. I think I was having to much water from what you are saying. It might take my water 3 min to catch boil again. Thanks for the help dpd.
Posted on 11/4/11 at 3:28 pm to LSUIEGRAD13
I don't even boil em. I bring to rolling boil, add the shrimp and cut the fire. Start sampling after about 10 minutes, and pull when you think they're perfect. Usually 18ish minutes
Posted on 11/4/11 at 3:30 pm to LSUIEGRAD13
Good Luck, Lots of trial and error. I'm sure you will get lot's of advice on here. Ice is controversial, but I find it works for easy peeling.
Posted on 11/4/11 at 3:32 pm to LSUballs
quote:
I don't even boil em. I bring to rolling boil, add the shrimp and cut the fire. Start sampling after about 10 minutes, and pull when you think they're perfect. Usually 18ish minutes
Well, how dare you call them boiled shrimp then? You should call them soaked shrimp.
Posted on 11/4/11 at 3:33 pm to LSUballs
quote:
I don't even boil em. I bring to rolling boil, add the shrimp and cut the fire. Start sampling after about 10 minutes, and pull when you think they're perfect. Usually 18ish minutes
Failproof. Remove from water when perfect. Place in TOP OPEN ice chest or bowl/bucket and add some ice to cool down.
This post was edited on 11/4/11 at 3:36 pm
Posted on 11/4/11 at 3:34 pm to dpd901
quote:
I'm sure you will get lot's of advice on here.
Yea. Main thing is don't over cook. Dad does the ice thing, I don't. Both are good.
And when you think you have enough seasoning in the water, put a little more.
Posted on 11/4/11 at 3:35 pm to dpd901
quote:Somebody is messing with you balls. He obviously dont know you from Rayvulle, home of the #1 Sonic drive thru in THE WOOOOOOOOORLD.
Well, how dare you call them boiled shrimp then? You should call them soaked shrimp
Posted on 11/4/11 at 3:35 pm to dpd901
quote:
Well, how dare you call them boiled shrimp then?
I fricked up several batches and kept cutting my boil time back. Soon I wasn't boiling at all. They're badass.
Posted on 11/4/11 at 3:38 pm to Count Chocula
quote:
Somebody is messing with you balls.
He pwned Citwit in the steer tail debate, but if he thinks he's gonna poo-poo on my shrimp boil technique without a fight he's sadly mistaken.
This post was edited on 11/4/11 at 3:38 pm
Posted on 11/4/11 at 3:50 pm to LSUballs
I was just messing since you're insisting the Beef industry stop calling steer tails oxtails.
I never bash a man's shrimp boiling technique as long as they eat good. Sound's like yours definitely would.
I never bash a man's shrimp boiling technique as long as they eat good. Sound's like yours definitely would.
Posted on 11/4/11 at 3:51 pm to LSUballs
water to a boil, dump em in, bring back to boil for ONE minute, cut em off, let em be, for about 10 minutes, eat. The End..
Posted on 11/4/11 at 3:57 pm to dpd901
quote:
you're insisting the Beef industry stop calling steer tails oxtails.
I've already had a convert
Just knowing that I've enlightened one soul to the foolishness and falsehoods that surround the bullshite "ox tail" propaganda makes it all worth it.
Posted on 11/4/11 at 3:59 pm to LSUballs
balls, i didn't want to say anything in front of martini,,, but, we may need to help him out this winter, or at least take him some mustard greens, or something... 
Posted on 11/4/11 at 4:03 pm to Ole Geauxt
quote:
or at least take him some mustard greens,
I don't know Geauxt. As soon as we do he'll go and toss a steer tongue in with em.
Posted on 11/4/11 at 4:12 pm to LSUballs
i have a big arse pot of mustards and collards goin on the stove now...smoked hock, andoooey, and tasso.. gonna fry up some hot water cornbread, and wash it down with some evan williams..
btw, i love berled scrimps...
btw, i love berled scrimps...
Posted on 11/4/11 at 4:37 pm to LSUIEGRAD13
An old cajun from Grand Isle taught me this method and it has been money everytime.
Place shrimp in boiling pot in cold water.
Add enough water to just cover the top of your shrimp. And whatever seasonings you like to the water. I like Cajunland & add Old Bay. Bring shrimp to a boil. As soon as it come to a rolling boil, shut of the heat and let them soak. When they sink, they are ready to eat. They always are seasoned well and never hard to peel. I do the same for boiled crabs. Keeps the claws and legs from popping off.
Place shrimp in boiling pot in cold water.
Add enough water to just cover the top of your shrimp. And whatever seasonings you like to the water. I like Cajunland & add Old Bay. Bring shrimp to a boil. As soon as it come to a rolling boil, shut of the heat and let them soak. When they sink, they are ready to eat. They always are seasoned well and never hard to peel. I do the same for boiled crabs. Keeps the claws and legs from popping off.
Posted on 11/4/11 at 8:01 pm to LSUballs
+ this post. Don't really need to boil them. Much better to soak them in crab boil for longer and cook slower. Shrimp love salt, too
Posted on 11/5/11 at 12:59 am to PurpleAndGoldFinger
I have 12# of fresh caught size 6/8. bought 3 lbs last week. They were great. Cooked w/ heads on. , lots of crab boil, lemons, limes and a touch of butte. To
make them easy to peel. Best boiled shrimp I have tasted will do the same with these 12#. Fresh corn on th Cobb and lady cream peas. 4 of us with a 65" HdLED TV.
Beaux Tigers.
make them easy to peel. Best boiled shrimp I have tasted will do the same with these 12#. Fresh corn on th Cobb and lady cream peas. 4 of us with a 65" HdLED TV.
Beaux Tigers.
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