re: I need some cajuns’ advice on shrimp boil.

I don't remember the dusting being a thing back in the day, but it's abhorrent. Salt and cayenne on my face. Oh great, fixed it.

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There's a board for this. Some there claim the Kracker's plain water, cool, season method is stellar.

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It’s what I do, and works great.

ETA: just for clarification, I bring the water to a boil, drop the shrimp in, bring it back to a boil for about a minute while stirring, then dump enough ice in it to drop the temp down to about 150, then throw in seasoning and stir. Taste every 5 minutes or so until they are your preferred spice level.

With a little liquid also

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Follow instructions on the bag of boil

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empty the bags in a blender and grind into powder
dump powder into the pot
also you do not boil shrimp
as soon as the water starts to bubble around the edge shut it down

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Frozen jugs of water work better

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ol girl makes ice cubes from the lemons and satsumas in the fall
use these for cooling down boil water in the spring

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ingredients

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After bringing the water to a slow boil and immediately before adding the shrimp, add one raw banana (per gallon of water) to the pot.

You’ll thank me later.

So this is what I do. I do just my vegetables first. In that goes a half a bag of Chack bay. 1 box salt. Half a bottle hot sauce. Half bottle liquid. One cap of cayenne. Cook then how you like. Take em out. Get it back to a boil and put in exactly the same amount of season gi just mentioned again. Boil shrimp for one minute. Then soak with 5 gallons of ice. And add more liquid crab boil. Once you see meat separating pull. I’ve never had any complaints.

FOOD BOARD

I do small boils with shrimp several times a year and do it on my kitchen stove in a 4 gallon stainless steel pot since I'm only boiling for 3 people.

I use the powdered stuff like Cajun Land or Louisiana Seafood Boil. When I do a 35 lb. sack of crawfish I put 10 gallons of water in my 80 qt. pot and dump the 4.5 lb. container of seasoning in it.

So, when I do it on my stove, I'm only using 2 gallons of water so I do the math to figure out how much seasoning to use for that amount. So, 4.5 lbs. equals 72 oz. and that's for 10 gallons, so for 2 gallons I use just about 15 oz. of powdered seasoning.

Last Friday I boiled 5 lbs. of shrimp and they went in last. Before that I had added lemon, onion, celery and bay leaf to the boiling water then added my potatoes, followed by 4 ears of corn, a couple heads of garlic about 1.5 lbs. of smoke sausage. Then right before the shrimp went in, I added some mushrooms.

I add the shrimp when the water is at a rolling boil, cut off the fire and let the shrimp cook by residual heat and check them until I like how they peel and taste.

I’ve never eaten undercooked shrimp. Write that down.