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Posted on 5/12/22 at 3:40 pm to LSUBogeyMan
quote:
Either trolling or retarded, not sure which.
To borrow a quote from a meme-----"Why can't we have both?"
Could just be a trolling retard on the loose.
Posted on 5/12/22 at 3:45 pm to gumbo2176
quote:
Nobody's asking the obvious. How many people are going to be eating?
I did.
quote:
I assume you mean 40 lbs
Posted on 5/12/22 at 3:46 pm to Topwater Trout
quote:
boil for 1 minute in unseasoned water then add seasonings?
Yes.
Posted on 5/12/22 at 4:16 pm to Okie Baw
Like some of the others have said if you boil for 2 minutes and soak for 20 minutes you won't be able to peel them. Unless that ice you add really cools the water down to almost room temperature they will keep cooking and the shells will stick to the meat. And add more seasoning.
Posted on 5/12/22 at 4:27 pm to Okie Baw
All sounds good. I keep my shrimp on ice out all the stuff you said in it. Dumb shrimp and turn off fire , soak for 20 mins. They peel amazing and don’t overcook.
Posted on 5/12/22 at 4:30 pm to trident
We will have about 20 people but shrimp is just a small part of the food. Thanks for all of 5he tips!
Posted on 5/12/22 at 6:14 pm to Okie Baw
Pretty good plan. All of that throwing ice in, and “stopping the boil” that people do is unnecessary. I never get the water boiling. When it gets close to 200 degrees, you’ll see the water start to “swell”. That’s when I throw the shrimp in and shut it off. You can even do it at much lower temperatures than that. Then it’s just a matter of soaking for 15-20 min, while sampling along the way.
This post was edited on 5/12/22 at 6:17 pm
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