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Shrimper's Trick For Easy-Peeling Boiled Shrimp?
Posted on 5/24/23 at 2:13 pm
Posted on 5/24/23 at 2:13 pm
I was looking at this recipe from Louisiana Cooking Magazine:
Boiled Shrimp
4 cups ground crab boil
1 cup liquid boil
1/2 cup Louisiana-style hot sauce
1 lb salt
1 onion, cut in 1/2
2 garlic heads, cut in half
2 lemons, cut in sixths
10 new potatoes
6 ears sweet corn, cut in 1/2
4 gal. water
10 lbs fresh Louisiana shrimp, heads on
Bring water to a boil and add all seasonings, the onion, garlic, and lemons, except the salt.
Chef's Note: This step is very important as it will aid in the peeling of the shrimp. It's an old shrimper's trick.
Flush shrimp with tap water until water runs clear and the eyes of the shrimp grow in size, about 5 minutes.
When water comes to a boil, add the potatoes, cook 10 minutes, and then add the ears of corn and the shrimp.
Bring the water back to a boil and cook for an additional 2 minutes.
Turn off the shrimp boil, remove the onion from the water, and cut in sixths and return to the water.
Add 3/4 lb. of the salt and rest for 10 minutes.
Taste 1 of the shrimp to determine whether the additional 1/4 lb. of salt is needed. Let the shrimp rest in the boil for an additional 20 minutes.
Servings: 6
Source: Louisiana Cookin
So, what is your opinion of the chef's tip (in bold)?
Boiled Shrimp
4 cups ground crab boil
1 cup liquid boil
1/2 cup Louisiana-style hot sauce
1 lb salt
1 onion, cut in 1/2
2 garlic heads, cut in half
2 lemons, cut in sixths
10 new potatoes
6 ears sweet corn, cut in 1/2
4 gal. water
10 lbs fresh Louisiana shrimp, heads on
Bring water to a boil and add all seasonings, the onion, garlic, and lemons, except the salt.
Chef's Note: This step is very important as it will aid in the peeling of the shrimp. It's an old shrimper's trick.
Flush shrimp with tap water until water runs clear and the eyes of the shrimp grow in size, about 5 minutes.
When water comes to a boil, add the potatoes, cook 10 minutes, and then add the ears of corn and the shrimp.
Bring the water back to a boil and cook for an additional 2 minutes.
Turn off the shrimp boil, remove the onion from the water, and cut in sixths and return to the water.
Add 3/4 lb. of the salt and rest for 10 minutes.
Taste 1 of the shrimp to determine whether the additional 1/4 lb. of salt is needed. Let the shrimp rest in the boil for an additional 20 minutes.
Servings: 6
Source: Louisiana Cookin
So, what is your opinion of the chef's tip (in bold)?
Posted on 5/24/23 at 2:20 pm to Stadium Rat
I usually do it.
But I don’t add near that much salt.
But I don’t add near that much salt.
Posted on 5/24/23 at 2:44 pm to Stadium Rat
quote:
Flush shrimp with tap water until water runs clear and the eyes of the shrimp grow in size, about 5 minutes.
So rinsing them off is the trick? or is it a soak?
Posted on 5/24/23 at 2:45 pm to Stadium Rat
All you need to do is not overcook shrimp and they are easy to peel.
Posted on 5/24/23 at 2:45 pm to Stadium Rat
I don't do that. I boil until the shells start to visibly separate from the meat (watch the backs of them) and take out immediately then cool the water and add the shrimp back to soak up seasoning.
The only times I've had any issues if there is a big difference in shrimp size in the same pot. The little ones cook faster than the big ones and can be a little harder to peel.
The only times I've had any issues if there is a big difference in shrimp size in the same pot. The little ones cook faster than the big ones and can be a little harder to peel.
Posted on 5/24/23 at 5:27 pm to armsdealer
quote:
All you need to do is not overcook shrimp and they are easy to peel.
Exactly right. I hear about people doing so many different things and taking a lot of extra steps to solve this problem. It’s very simple- don’t bring the water to a boil!
Posted on 5/24/23 at 6:24 pm to SlickRick55
How to boil shrimp:
1. Season water.
2. Bring water to boil.
3. Add shrimp and turn off heat.
4. Let soak for at least 15 minutes.
5. ???????
6. Profit.
1. Season water.
2. Bring water to boil.
3. Add shrimp and turn off heat.
4. Let soak for at least 15 minutes.
5. ???????
6. Profit.
Posted on 5/24/23 at 7:58 pm to Stadium Rat
Don't add the salt until the end (it's either when you cut the heat or start the soak, I don't remember off the top of my head). And you don't need nearly as much salt as most recipes call for. The other seasonings will get the flavor right.
Posted on 5/24/23 at 8:33 pm to Stadium Rat
I've said this before and I'll say it again.
Easy peeling shrimp has more to do with the species you boiling than the method. White shrimp peel waaaayyy easier than brown shrimp.
ETA; I don't do the shrimpers trick.
Easy peeling shrimp has more to do with the species you boiling than the method. White shrimp peel waaaayyy easier than brown shrimp.
ETA; I don't do the shrimpers trick.
This post was edited on 5/24/23 at 8:34 pm
Posted on 5/25/23 at 6:25 am to Stadium Rat
Knew a guy years ago that boiled for a living and his tried and true hack was to not put the salt into the water until the shrimp were in the soak mode. I NEVER had any shrimp cooked by him that didn't peel very easy.
He'd boil his shrimp for the day first, then season the water a bit more for his second boil of either crawfish or crabs----and he'd keep the crabs in a big walk-in cooler so they wouldn't drop their claws when boiled.
He'd boil his shrimp for the day first, then season the water a bit more for his second boil of either crawfish or crabs----and he'd keep the crabs in a big walk-in cooler so they wouldn't drop their claws when boiled.
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