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Shrimp boil help
Posted on 4/12/20 at 11:03 am
Posted on 4/12/20 at 11:03 am
Want to boil about 3 pounds of raw shrimp, along with some corn cobs, small red potatoes, and sausage on the stove top.
What's a good recipe for a spicy mix to add to the water, and for how long? Should I do the shrimp first, or the potatoes and corn?
TIA
What's a good recipe for a spicy mix to add to the water, and for how long? Should I do the shrimp first, or the potatoes and corn?
TIA
4
Posted on 4/12/20 at 11:12 am to TechBullDawg
Potatoes and Corn first because shrimp only takes a couple minutes to cook. I also add Crystals hot sauce because the vinegar helps the shell not stick when you peel.
Louisiana is my favorite boil mix to use for shrimp.
Add ice to cool down quickly after you cut the fire to avoid over cooking.
Louisiana is my favorite boil mix to use for shrimp.
Add ice to cool down quickly after you cut the fire to avoid over cooking.
This post was edited on 4/12/20 at 11:31 am
Posted on 4/12/20 at 11:20 am to TechBullDawg
Boil the potatoes for about 10 minutes in spiced water, add corn and sausage for 5 minutes more, add shrimp, bring back to a boil, boil for 1 minute, stir occasionally. Cut fire, drop water temp until shrimp sink, and taste after 10 minutes until they are to your taste.
Posted on 4/12/20 at 11:22 am to jmon
Thanks, that's what I will do.
Any rec's for using a pre-made spice mix, or making one from scratch? I have, or can get, most ingredients to make it at home. Would a bottle of crab boil work just a well?
Any rec's for using a pre-made spice mix, or making one from scratch? I have, or can get, most ingredients to make it at home. Would a bottle of crab boil work just a well?
Posted on 4/12/20 at 11:25 am to TechBullDawg
I typically have a bag of crawfish boil on hand and would imagine a cup of salt with cayenne, bay leaves, garlic and onion powder, plus adding liquid boil will do the trick. It’s mostly about the salt content, anyway.
ETA: look for the tail meat to pull away from the shell, and keep some ice handy if you can’t get the water temp down fast enough. I shoot for 160 degrees for the soak temp.
ETA: look for the tail meat to pull away from the shell, and keep some ice handy if you can’t get the water temp down fast enough. I shoot for 160 degrees for the soak temp.
This post was edited on 4/12/20 at 11:26 am
Posted on 4/12/20 at 11:32 am to TechBullDawg
Boil everything but the shrimp.
When that's done, take them out, cut the fire off, and throw the shrimp in. You can add ice if you want to cool it some but you will see the shell seperated from the meat and they are done.
The flavor comes from soaking so that water needs to be cooled to get it spicy.
When that's done, take them out, cut the fire off, and throw the shrimp in. You can add ice if you want to cool it some but you will see the shell seperated from the meat and they are done.
The flavor comes from soaking so that water needs to be cooled to get it spicy.
This post was edited on 4/12/20 at 11:42 am
Posted on 4/12/20 at 1:31 pm to TechBullDawg
Here's what I do.
5lbs jumbo shrimp (heads off)
1 gal water
7 tblsp zatarains pro boil or chackbay.
2 tblsp liquid boil
2 tblsp vinegar
5lbs jumbo shrimp (heads off)
1 gal water
7 tblsp zatarains pro boil or chackbay.
2 tblsp liquid boil
2 tblsp vinegar
This post was edited on 4/12/20 at 1:32 pm
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