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Started By
Message
Shrimp Boil help
Posted on 4/10/23 at 9:23 am
Posted on 4/10/23 at 9:23 am
So I recently did a shrimp / crab boil and Used a 14oz bag of Zatarains Pro Boil, Half a small bottle of crab boil liquid, a boil booster of smashed garlic and zesty citrus.
I boiled potatoes in that for 30 mins or so, added onions, sausage, corn all the normal fixings.
Then when I added the shrimp and crab I waited like 3 mins to cut the burner and pulled the pot a min or so later.
Shrimp peeled perfectly, but everything was Bland.
How do you know how much seasoning to use? I had 3 lbs of shrimp.
I boiled potatoes in that for 30 mins or so, added onions, sausage, corn all the normal fixings.
Then when I added the shrimp and crab I waited like 3 mins to cut the burner and pulled the pot a min or so later.
Shrimp peeled perfectly, but everything was Bland.
How do you know how much seasoning to use? I had 3 lbs of shrimp.
13
Posted on 4/10/23 at 9:33 am to LordSnow
quote:
I boiled potatoes in that for 30 mins or so
Posted on 4/10/23 at 9:41 am to LordSnow
joeleblanc and keaker will be here shortly to teach you/us the physics of cooking and soaking.
Let's wait for them
Let's wait for them
Posted on 4/10/23 at 9:45 am to LordSnow
Would the potatoes maybe have soaked up a bunch of the seasoning before you added the shrimp? How spicy were they?
I love boiled shrimp, but I do find it tough to get that seasoned vs easy of peel ratio just right. The large shrimp tend to need a lot of seasoning to have that nice, perfect boil taste like crawfish and blue crabs; however, it seems like adding too much salt to the water can cause them to be tough to peel, even if not over cooked.
Maybe it’s just me being incompetent. I have been able to boil shrimp with great success in terms of flavor and easy of peel, but there’s also times where they come out seasoned perfect with shells sticking to them, then other times peeling great but bland.
I love boiled shrimp, but I do find it tough to get that seasoned vs easy of peel ratio just right. The large shrimp tend to need a lot of seasoning to have that nice, perfect boil taste like crawfish and blue crabs; however, it seems like adding too much salt to the water can cause them to be tough to peel, even if not over cooked.
Maybe it’s just me being incompetent. I have been able to boil shrimp with great success in terms of flavor and easy of peel, but there’s also times where they come out seasoned perfect with shells sticking to them, then other times peeling great but bland.
Posted on 4/10/23 at 9:50 am to LordSnow
quote:
o I recently did a shrimp / crab boil and Used a 14oz bag of Zatarains Pro Boil, Half a small bottle of crab boil liquid, a boil booster of smashed garlic and zesty citrus.
We need to know how much water you used to be able to help you. But if your shrimp were bland, you need to add more seasoning and/or soak longer. Don't pull the whole pot of shrimp until you taste one and like the flavor. Keep soaking until the flavor is right.
This post was edited on 4/10/23 at 9:51 am
Posted on 4/10/23 at 9:54 am to ragincajun03
quote:Bland as well.
Would the potatoes maybe have soaked up a bunch of the seasoning before you added the shrimp? How spicy were they?
And to
quote:why wouldnt I boil potatoes for 30 mins? I googled how long to boil potatoes. The consistency was perfect.
Epic Cajun
Posted on 4/10/23 at 9:55 am to LordSnow
It depends on the size. Potatoes we usually put in a boil would be mush if boiled for 30 minutes
Posted on 4/10/23 at 9:59 am to SUB
quote:Roughly half a 42QT boil pot
We need to know how much water you used to be able to help you
Posted on 4/10/23 at 10:08 am to LordSnow
In my opinion, a 14oz bag with 42 quarts of water is not enough seasoning for all of that water. In fact, it's probably not even close. Even if you only had a pot half full, or 21 quarts, I think the small bag calls for 8 quarts of water.
Posted on 4/10/23 at 10:12 am to SmokedBrisket2018
quote:
SmokedBrisket2018
Yeah, I realize it wasnt enough, Now I see it says 8qt
quote:
DIRECTIONS: This package will properly season 15 lbs. shrimp, 10 lbs. crawfish, 1-1/2 dozen crabs. 1. Place 8 quarts of water and contents of package into large cooking container, stir, and bring to rolling boil. Add seafood to boiling mixture, stir, cover tightly, and return to boil then turn off heat (crabs need to boil for 2–5 minutes before turning off heat). 2. Allow seafood to soak: Shrimp 2–5 minutes; Crawfish 30 minutes; Crabs 30 minutes.3. Drain carefully and serve.
This post was edited on 4/10/23 at 10:14 am
Posted on 4/10/23 at 10:13 am to LordSnow
quote:
Roughly half a 42QT boil pot
If I scale down my 60 qt pot recipe for crawfish to 42 qt pot, you should be using something like this:
3.5 lbs dry crawfish boil seasoning
8.5 oz liquid seasoning (Zats or Louisiana)
So yeah... you'd need to more than triple the amount of dry seasoning that you put in.
This post was edited on 4/10/23 at 10:16 am
Posted on 4/10/23 at 10:40 am to LordSnow
The obvious answer is correct, add more seasoning.
Posted on 4/10/23 at 10:46 am to LordSnow
Taste the water after you add all the seasonings. The flavor of the water will provide you an idea of how your boiled product is going to taste. It should be on salty side of the scale.
Even though you didn't add enough boil seasoning, you could have saved the boil by adding a bit more salt to the pot. Salt is a flavor enhancer and produces a perceived intensity of existing flavors.
Even though you didn't add enough boil seasoning, you could have saved the boil by adding a bit more salt to the pot. Salt is a flavor enhancer and produces a perceived intensity of existing flavors.
Posted on 4/10/23 at 11:06 am to LordSnow
You did not mention how long you soaked the shrimp. You just say you pulled the pot after a few minutes.
Did you full the shrimp from the water when you "pulled the pot?" If so, well.....
Did you full the shrimp from the water when you "pulled the pot?" If so, well.....
Posted on 4/10/23 at 11:10 am to Irregardless
quote:
You did not mention how long you soaked the shrimp
The shrimp was only in the water for a total of 4 mins or so. I read any longer and they dont peel. I feel like I nailed that as they almost peeled themselves.
Posted on 4/10/23 at 11:27 am to LordSnow
quote:
The shrimp was only in the water for a total of 4 mins or so.
You have to soak shrimp like anything else to get it seasoned. I keep them on the heat until the shell separates then throw in some frozen corn or frozen water bottles and start tasting after 10 minutes. As long as you get the water temp down they won't overcook.
ETA: When I "boil" a small batch of shrimp it typically doesn't even return to a full boil before they are cooked.
This post was edited on 4/10/23 at 11:57 am
Posted on 4/10/23 at 11:38 am to LordSnow
quote:
4 mins or so. I read any longer and they dont peel.
Well that is not true. Ease of peeling depends on if the shrimp were not overcooked. If you cut the heat, they should not cook much more.
Posted on 4/10/23 at 11:42 am to LordSnow
quote:
So I recently did a shrimp / crab boil and Used a 14oz bag of Zatarains Pro Boil
for an 80 quart pot, it needs a 5 pound bag of crab boil mix and a whole 8oz. bottle of liquid boil
sounds like you only had half what you needed at best
quote:
I boiled potatoes in that for 30 mins or so
potatoes soak up a lot of seasoning and you barely added any seasoning to begin with. you arent seasoning food, so the water needs to be super seasoned since only half of it at best gets into the food
also shrimp are cooked within a minute of hitting the rapid boiling water.
crabs need at least 12-15 minutes, depending on how full they are. full crabs need longer to soak then light crabs do.
so you cant cook crabs and shrimp together like that, you need to cook the crabs first, then throw in the shrimp with the extras after the crabs are done
Posted on 4/10/23 at 11:47 am to keakar
Well, you live and you learn.
Posted on 4/10/23 at 11:53 am to LordSnow
-More seasoning
-Use only enough water to cover the things you are boiling
- soak longer (usually 15-30 min)
- add a bit of ice when you cut the fire to stop the cooking process.
-Use only enough water to cover the things you are boiling
- soak longer (usually 15-30 min)
- add a bit of ice when you cut the fire to stop the cooking process.
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