- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Ideas for 9-12ct IQF shrimp?
Posted on 4/17/19 at 10:14 am
Posted on 4/17/19 at 10:14 am
We were going to fry up shrimp and make a bang-bang sauce, but the only available shrimp from the docks are these big ones.
Butterfly deeply and fry, or skewer and grill?
Making Good Friday hors d’oevres for an outdoor get together.
Butterfly deeply and fry, or skewer and grill?
Making Good Friday hors d’oevres for an outdoor get together.
7
Posted on 4/17/19 at 10:18 am to Gaston
Shrimp cocktail (homemade sauce)
Posted on 4/17/19 at 10:26 am to Gaston
Paul Prudhomme's BBQ shrimp recipe.
Posted on 4/17/19 at 10:27 am to Gaston
Google BBQ Shrimp and by that I mean ones cooked in an oven in a very buttery, highly seasoned sauce until done and you cook them whole, in the shell.
When done, the shrimp have a great flavor and the sauce is eaten with French Bread dipped into it. Not dietary for sure, but a great dish.
I only use these large type shrimp for this dish.
When done, the shrimp have a great flavor and the sauce is eaten with French Bread dipped into it. Not dietary for sure, but a great dish.
I only use these large type shrimp for this dish.
This post was edited on 4/17/19 at 10:28 am
Posted on 4/17/19 at 10:28 am to Gaston
Those are almost too big to eat!
Grilling works well for the big ones--I did a bunch last weekend. Tossed the peeled shrimp with nothing more than finely chopped rosemary, EVOO, salt, a pinch of red pepper flakes, and smashed garlic, then skewered.
But I like the idea of an old school shrimp cocktail, whether you use traditional cocktail sauce w/horseradish or a remoulade sauce for dipping.
Grilling works well for the big ones--I did a bunch last weekend. Tossed the peeled shrimp with nothing more than finely chopped rosemary, EVOO, salt, a pinch of red pepper flakes, and smashed garlic, then skewered.
But I like the idea of an old school shrimp cocktail, whether you use traditional cocktail sauce w/horseradish or a remoulade sauce for dipping.
Posted on 4/17/19 at 10:30 am to OTIS2
Hardly seems like an outdoor thing to munch on while standing up talking to folks.
I’m mostly worried about the IQF part, we usually can get day boat shrimp.
I’m mostly worried about the IQF part, we usually can get day boat shrimp.
Posted on 4/17/19 at 10:39 am to Gaston
They come out fine on the grill or fried as long as they are butterflied.
Posted on 4/17/19 at 10:47 am to Deactived
I have a hard time blanching shrimp in plain salt water and we’re boiling crawfish the next afternoon. A good cocktail sauce is amazing though, so it could definitely work. We wanted to cook them up outside in front of everyone and eat them right away...but having them done the night before could be nice.
Posted on 4/17/19 at 10:47 am to Gaston
quote:
I’m mostly worried about the IQF part, we usually can get day boat shrimp.
Not a big deal. Most restaurants in New Orleans use IQF shrimp from seafood prcoessors during the year.
ETA- if you are going to do shrimp cocktail, I'd sous vide if you can, but overall would reccomend avoiding it. Some of the IQF shrimp can be a pain to peel after boiling.
This post was edited on 4/17/19 at 11:01 am
Posted on 4/17/19 at 11:09 am to NOFOX
quote:
if you are going to do shrimp cocktail, I'd sous vide if you can
Wut?
Posted on 4/17/19 at 11:15 am to Gaston
quote:
Hardly seems like an outdoor thing to munch on while standing up talking to folks.
Yep. I failed to read that far. I'd do a kabob serving.
Posted on 4/17/19 at 11:22 am to offshoreangler
quote:
Wut?
Don't boil IQF shrimp. Previously frozen shrimp shells stcik and are difficult to peel when boiled.
Posted on 4/17/19 at 10:24 pm to NOFOX
quote:
Don't boil IQF shrimp. Previously frozen shrimp shells stcik and are difficult to peel when boiled.
Pro tip...after having sold or boiled like... a lot...of IQF shrimps...soak them in water overnight in the fridge in a bowl or ice chest with ice water to thaw before boiling. They will boil and peel no different than fresh.
Posted on 4/18/19 at 4:47 am to NOFOX
That's not true imo. I did 5lbs of frozen shrimp yesterday and they peeled just fine. I thawed and ran and soaked in water for awhile like the other poster said
Although I boiled in a separate pot and soaked in a seasoned pot by themselves
Although I boiled in a separate pot and soaked in a seasoned pot by themselves
Posted on 4/18/19 at 7:21 am to Deactived
Ended up with 12 lbs. I should soak overnight? Don’t want to ruin them by not having them cold enough.
Posted on 4/18/19 at 8:06 am to Gaston
I didn't soak for any particular reason besides making sure they were all thawed and waiting on the pot to boil
The biggest thing I've ever known for hard to peel shrimp is overcooking them
The biggest thing I've ever known for hard to peel shrimp is overcooking them
Posted on 4/18/19 at 4:40 pm to Gaston
I like mine in water when refrigerating over night, with ice cubes in the water. I see how tonys handles their shrimp, and Ive been told theyre all IQF. They keep them all day in a tray of ice water and Ive never had trouble peeling them. I buy some for traveling when headed west, and I always keep them in an icechest of water with ice for 1 1/2 days and they peel fine.
BTW, you can go wrong with a big arse fried shrimp, as long as its butterflied right. Leave the tail piece on to make it pretty. A couple of those are a meal by themselves.
BTW, you can go wrong with a big arse fried shrimp, as long as its butterflied right. Leave the tail piece on to make it pretty. A couple of those are a meal by themselves.
Posted on 4/18/19 at 5:18 pm to Tiger In the Swamp
BBQ shrimp is a great idea for what you are talking about. Some grilled toasted french bread would be a great way to carry over the outdoor idea with it.
As said, really good cocktail shrimp would be great too. You can cook shrimp in crawfish/ crab boil or other seasoning to add some flavor. Simply cut the heat and let them soak like crawfish.
I've found fresh or frozen the shrimp are hard to peal when over boiled/ cooked.
As said, really good cocktail shrimp would be great too. You can cook shrimp in crawfish/ crab boil or other seasoning to add some flavor. Simply cut the heat and let them soak like crawfish.
I've found fresh or frozen the shrimp are hard to peal when over boiled/ cooked.
Posted on 4/18/19 at 5:39 pm to Tiger In the Swamp
What about frying them with a thin coating of corn starch?
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News