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Started By
Message
1
Posted on 4/10/23 at 12:17 pm to LordSnow
Why would you need 20 quarts of water to boil 3lbs of Shrimp?
I boil shrimp at least 2-3 times a month. I boil 2 lbs headless in about 2 gallons of water and use 1 cup of power boil, 1/4 cup of salt and about 1-2oz of liquid. Drop them in the boiling water, when they float, cut the fire, when they sink pull them out
I boil shrimp at least 2-3 times a month. I boil 2 lbs headless in about 2 gallons of water and use 1 cup of power boil, 1/4 cup of salt and about 1-2oz of liquid. Drop them in the boiling water, when they float, cut the fire, when they sink pull them out
Posted on 4/10/23 at 12:24 pm to SUB
quote:
Ease of peeling depends on the species shrimp.
FIFY, I have never had a problem with white shrimp. Brown shrimp give me fits. If you boil super fresh brown shrimp they not going to peel good. You have to ice them for a good day or 2.
Posted on 4/10/23 at 12:41 pm to CHEDBALLZ
quote:
If you boil super fresh brown shrimp they not going to peel good. You have to ice them for a good day or 2.
Truth.
Posted on 4/10/23 at 1:26 pm to Irregardless
I season the crap out of my water and bring it to a rolling boil. Add my shrimp and keep the fire high for 1-2 minutes and turn it off. The shrimp will start to roll and float in that amount of time. After they sink(15 minutes), they're done and should be plenty seasoned.
Posted on 4/10/23 at 2:22 pm to Irregardless
quote:
Dude, he cooked 3 lbs. of shrimp.
no shite, and he never said the size of his pot, so i gave him a measurement he can adjust to his size pot.
if you werent such a dumbass you could understand that, because he did
Posted on 4/10/23 at 2:30 pm to keakar
quote:
no shite, and he never said the size of his pot, so i gave him a measurement he can adjust to his size pot.
if you werent such a dumbass you could understand that, because he did
You're about as salty as 3 lbs of shrimp cooked in 5 lbs of crab boil.
Posted on 4/10/23 at 2:40 pm to Irregardless
quote:
You're about as salty as 3 lbs of shrimp cooked in 5 lbs of crab boil.
and you have the reading comprehension and maturity of a 2 yr old
Posted on 4/10/23 at 8:23 pm to LordSnow
quote:
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.
Dude, you can’t cook shrimp and crab for the same amount of time. Crabs need 10 minutes of rolling boil. Lots of bacteria in there to kill off.
Posted on 4/10/23 at 9:29 pm to LordSnow
Dude the shrimp need to go back in and soak once the water temp drops.
Also don't use zatarans to much salt move to Louisiana or Cajunland
Also don't use zatarans to much salt move to Louisiana or Cajunland
Posted on 4/12/23 at 11:01 pm to Mister Bigfish
IMO.... you are trying to season way too much water for what little food you are cooking.
As a measurement, for boiling crabs it takes about 3/4 quart of water for each large crab. So if you are boiling 15 crabs you need about 11 quarts of water [or a little less] . A 20 qt size pot would be about the right size.
For shrimp..... you need about 2 quarts of water for each 1 lb of shrimp. So to boil 3 lb of shrimp, you need 6 quarts of water using an 8 or 10 quart pot. Tip--- I put the shrimp in the sacks that onions are usually sold in. Then when they are cooked, all you have to do is take out the sack and not a bunch of loose shrimp.
Using a 60 qt. pot and filling it half full, is way too much water and you could use a lot less seasoning by using a smaller boiling pot.
Or as someone posted..... you only need enough water to cover [plus just a little more] what you are boiling.
I would cook the shrimp first and then add more water and add more seasoning to cook the potatoes and crabs.
As a measurement, for boiling crabs it takes about 3/4 quart of water for each large crab. So if you are boiling 15 crabs you need about 11 quarts of water [or a little less] . A 20 qt size pot would be about the right size.
For shrimp..... you need about 2 quarts of water for each 1 lb of shrimp. So to boil 3 lb of shrimp, you need 6 quarts of water using an 8 or 10 quart pot. Tip--- I put the shrimp in the sacks that onions are usually sold in. Then when they are cooked, all you have to do is take out the sack and not a bunch of loose shrimp.
Using a 60 qt. pot and filling it half full, is way too much water and you could use a lot less seasoning by using a smaller boiling pot.
Or as someone posted..... you only need enough water to cover [plus just a little more] what you are boiling.
I would cook the shrimp first and then add more water and add more seasoning to cook the potatoes and crabs.
Posted on 4/13/23 at 6:17 am to LordSnow
There’s your problem. Too much water for the amount of food cooked (and seasoning used). You didn’t soak the shrimp long enough to season much either.
Posted on 4/13/23 at 11:54 am to TCO
quote:
Crabs need 10 minutes of rolling boil. Lots of bacteria in there to kill off.
Posted on 4/13/23 at 12:29 pm to SUB
quote:
While all seafood has the potential of being associated with foodborne illness, Louisiana blue crabs (Callinectes sapidus) are exposed to Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes and Salmonella species in the estuarine habitat.
Posted on 4/13/23 at 12:39 pm to TCO
I've got an elderly aunt that got vibrio from peeling shrimp a few weeks ago. The skin on her arm started rotting off. For the first 3 days the hospitals had no idea what was going on. They initially treated it as a chemical burn, then guessed at a few other things before finally coming to the conclusion what it was. Yesterday she just had what we hope is her last skin graft. She has had 8 of them all told. It's pretty amazing she is still alive.
Be careful out there baws.
Be careful out there baws.
This post was edited on 4/13/23 at 12:41 pm
Posted on 4/13/23 at 12:47 pm to LSUballs
Wow. That's very scary stuff!!
Posted on 4/13/23 at 12:50 pm to LSUballs
Fresh shrimp ? Frozen shrimp?
Posted on 4/13/23 at 1:16 pm to OTIS2
Pretty sure they were fresh shrimp. They were head on. You know how the little antenna things can poke you. They think one of them probably pricked her finger and that's what started it. I had no idea you could get vibrio from such, but if your immune system is not hitting on all cylinders apparently you can.
Posted on 4/13/23 at 1:31 pm to LSUballs
Scary stuff. I've been pricked by fresh shrimp a zillion times.
Posted on 4/13/23 at 2:59 pm to TCO
quote:
While all seafood has the potential of being associated with foodborne illness, Louisiana blue crabs (Callinectes sapidus) are exposed to Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes and Salmonella species in the estuarine habitat.
What is that from? And why 10 minutes of boiling? Why not 11? or 20? It seems like most on here only boil crabs for 5 min or so. I had always assumed it had something to do with the meat and how much more thick their shells are compared to crawfish. But what you shared is news to me, so thanks for that!
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