Question for the Board About Boiling Shrimp

Thaw them, boil your seasoned water. Turn the heat off and drop the shrimp in until shells seperate.

Ice cold shrimp should soak up alot of seasoning.

Are they still frozen? I’d thaw them I do believe.

Similar to crawfish, the key to flavored shrimp is to let them sit in hot but not boiling water for awhile. You want them to soak for awhile but not continue cooking basically.

So in short what most do is to get the seasoned water to a boil, cut the heat off, and toss the shrimp in.

Water boils at 212 degrees and shrimp need to get to 120 degrees or so. Lower then most expect. So if you boil shrimp or even get them close you overcook them bigly.

quote:

---

no shells

---

Etouffee

Rat, ever thought about the crawfish in the ice chest method, boil them in salt water and the throw them in a ice chest with seasoning then let them steam? IDK if it will work but it’s worth a shot

quote:

---

I have not been able to get any seasoning into the shrimp. Any ideas?

---

I had this problem myself. The key is to season heavily & soak long. I don't waste time thawing because the boiling hot water will take care of that.

My method: Put 4qts of cold water in a 6qt pot with one 3oz bag of crab boil (the one with all the seeds & spices) and set it uncovered over a high flame.

When water cones to the boil, add one cap full of liquid crab boil, two to three tablespoons of crab boil seasoning, and one to two tablespoons of salt (you could leave out the salt & just add more granular crab boil seasoning I add salt because I'm a pussy & can't handle the heat), then return to a boil. These measurements are approximations. As with all cooking, trust your tongue & taste the cooking liquid before moving on to the next step. Add more seasoning if you so desire.

Once the pot returns to a real hard roiling boil, add the shrimp, give the pot a couple of quick stirs, pop on a tight fitting lid, & wait.

After 12 minutes, remove the lid, give the pot a stir to check for any undercooked shrimp. At this point I also do a taste test to see if they have soaked enough.

There's usually one or two shrimps that haven't curled yet & the flavor is not quite where I want it, but I get impatient & just want to eat a couple.

If they need more time, return the lid to the pot & wait another 3-5 minutes. Don't go over 20 minutes. You'll start to reach a point of diminishing returns.

This is how I cook mine to get them as close ti the "backyard boil" flavor as possible. Cheers!

quote:

---

Once the pot returns to a real hard roiling boil, add the shrimp, give the pot a couple of quick stirs, pop on a tight fitting lid, & wait.

After 12 minutes

---

I'm sure you forgot to add the part about turning off the fire right after you add the shrimp. I know you're not boiling them for 12 minutes.

Are you?

If it's only a pound, sous vide at 130.

Don’t boil them!!!

Don’t boil them!!!!

Don’t boil them!!!!

Did you understand me? Don’t boil them! Shrimp are cooked at 140*! Water boils at 212*! Why cook something that hot!

The key to good well seasoned seafood cooked in water is to cook it for the appropriate time in the appropriate temperature of water.

Most people literally boil shrimp for way toooooo long when it takes like 1 minute to cook a shrimp if the water is literally boiling 212*.

Cook shrimp for a longer time on water well under boiling temp preferable like 140-160*.

quote:

---

I agree. I think boiling shrimp is extremely stupid.

---

It’s like cooking a steak to 500 degrees. Why? Why would you cook a steak to the temp of the fire? You wouldn’t! This entire idea of ‘boiling’ shrimp is both outdated and frankly wrong.