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Started By
Message
I need some cajuns’ advice on shrimp boil.
Posted on 3/28/24 at 9:54 pm
Posted on 3/28/24 at 9:54 pm
I’d appreciate input about seasoning (liquid boil, bags, and powdered seasoning), ingredients, timing and any other advice you see fit. Many thanks.
21
Posted on 3/28/24 at 9:56 pm to Upperaltiger06
There's a board for this. Some there claim the Kracker's plain water, cool, season method is stellar.
Posted on 3/28/24 at 9:58 pm to Upperaltiger06
Follow instructions on the bag of boil.
Posted on 3/28/24 at 9:58 pm to Upperaltiger06
Watch out. There’s some thing weird about this guy.
Posted on 3/28/24 at 9:59 pm to weurf3
quote:
Some there claim the Kracker's plain water, cool, season method is stellar.
That method does yield amazingly easy to peel shrimp. Then just soak to flavor. I can’t give advise on seasoning other than I always supplement with liquid boil. My dry mix comes from my buddies restaurant.
Posted on 3/28/24 at 9:59 pm to Upperaltiger06
We do not appreciate your cultural appropriation.
quote:
Cultural Appropriation:
Cultural Appropriation is the act of taking significant elements (symbols, dress, words, practices, etc.) from a culture that is not your own and removing all original context or meaning, usually with the goal of using these elements to make oneself seem “edgy” or to make a profit.
Posted on 3/28/24 at 9:59 pm to Upperaltiger06
Don't overboil them.
Seasoning is really to your taste
Seasoning is really to your taste
Posted on 3/28/24 at 10:05 pm to Upperaltiger06
Boil water, add seasoning, add shrimp. Come to boil again, maybe a a minute or so. Pull out shrimp from top with strainer.
You can get fancy with it but if you just want shrimp there’s nothing to it.
You can get fancy with it but if you just want shrimp there’s nothing to it.
Posted on 3/28/24 at 10:06 pm to Upperaltiger06
Lots of liquid boil, lots of salt. All that firepower so you can keep them cooking for less time.
Posted on 3/28/24 at 10:07 pm to davyjones
Cajunland
Posted on 3/28/24 at 10:07 pm to Upperaltiger06
I can’t give you any advice on the seasoning. But I can tell you this… cook them and watch closely, when the shells begin to separate from the meat, take them out. If they aren’t seasoned enough, wait for the water to cool and put them back in to soak up seasoning without over cooking. You can add ice to cool the water if needed.
Posted on 3/28/24 at 10:17 pm to REB BEER
quote:
You can add ice to cool the water if needed.
Frozen jugs of water work better because they won’t dilute your berl mix baw. Personally I just water the outside of the pot while stirring until it’s under 150.
Posted on 3/28/24 at 10:43 pm to billjamin
quote:
Frozen jugs of water work better because they won’t dilute your berl mix baw.
I’ve seen this but doesn’t the plastic from the jug melt?
quote:
Personally I just water the outside of the pot while stirring until it’s under 150.
Same
Posted on 3/28/24 at 10:46 pm to billjamin
Jeez, just pull the damn things out after they are cooked and serve.
Posted on 3/28/24 at 10:48 pm to Upperaltiger06
quote:
I’d appreciate input about seasoning (liquid boil, bags, and powdered seasoning)
Yes. All of the above.
Posted on 3/28/24 at 11:16 pm to Nephropidae
quote:
Jeez, just pull the damn things out after they are cooked and serve.
Do you even soak bro? Or you sprankle?
Posted on 3/28/24 at 11:28 pm to Upperaltiger06
I like to use a boil bag with the powder seasoning and just a dot of the liquid. Depending on brand the liquid can get a bit hot. And I like spice.
You could also add a little bit of cut up lemons, celery, and onions. Maybe easy on the lemon though.
You'll eventually find a method you like. I would not boil the shrimp too long. They cook quickly.
What kind of shrimp are you using? The non previously frozen are so much nicer boiled.
You could also add a little bit of cut up lemons, celery, and onions. Maybe easy on the lemon though.
You'll eventually find a method you like. I would not boil the shrimp too long. They cook quickly.
What kind of shrimp are you using? The non previously frozen are so much nicer boiled.
Posted on 3/28/24 at 11:30 pm to Havoc
quote:
Watch out. There’s some thing weird about this guy.
Just watch out if you are in a canal in a party barge near him or his friends.
Posted on 3/29/24 at 12:10 am to Upperaltiger06
Make sure you dust them with seasoning after you take them out
Posted on 3/29/24 at 12:13 am to Upperaltiger06
Buy some Louisiana fish fry brand seasoning and follow the directions exactly. Shrimp cook suprisingly quickly. The danger is in overcooking them….if you overcook, you can’t get them to peel. Cook corn, potatoes and smoked sausage separately, as that has to cook far longer than the shrimp. You’ll need a couple of pounds of head-off shrimp per person.
If you want to save a lot of hassle, go to the seafood section of your local grocery store. Buy a couple of pounds and have them steam the shrimp for you…order spicy seasoning. You’ll be suprised how good they are.
If you want to save a lot of hassle, go to the seafood section of your local grocery store. Buy a couple of pounds and have them steam the shrimp for you…order spicy seasoning. You’ll be suprised how good they are.
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