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Started By
Message
Someone give me a perfect boiled shrimp method
Posted on 9/16/11 at 3:15 pm
Posted on 9/16/11 at 3:15 pm
Seen one on here involving icing down the pot after bringing to a boil, but I can't find it.
I always seem to screw them up.
Thanks.
I always seem to screw them up.
Thanks.
7
Posted on 9/16/11 at 3:21 pm to Y.A. Tittle
I bring water to a boil, add shrimp, soon as it starts boiling again cut the fire. Let soak for 15ish minutes. Usually produces a good, easy peeling shrimp.
Posted on 9/16/11 at 3:34 pm to Y.A. Tittle
Crawfish sink and shrimp float.
Posted on 9/16/11 at 3:39 pm to Y.A. Tittle
season the living piss out of the water.
Posted on 9/16/11 at 3:40 pm to BayouBlitz
quote:
season the living piss out of the water.
What you use?
Posted on 9/16/11 at 3:44 pm to Y.A. Tittle
quote:
season the living piss out of the water.
What you use?
Yea, what removes living piss from water?
Posted on 9/16/11 at 3:47 pm to LSUballs
quote:
Yea, what removes living piss from water?
Zatarains
Posted on 9/16/11 at 3:53 pm to Y.A. Tittle
no recipe but they are very easy to overcook, I don't really time it but it's probably less than 5 minutes from the time I drop them in the water until they are on ice
Posted on 9/16/11 at 3:54 pm to LSUballs
quote:
I bring water to a boil, add shrimp, soon as it starts boiling again cut the fire. Let soak for 15ish minutes. Usually produces a good, easy peeling shrimp.
I do this, but I let boil for about a minute or two and then shut er down. I use Louisiana Crab boil. I never bother with ice and they turn out fine.
ETA: Start taste testing after about 7 or 8 minutes until right. And when I say testing, I mean burning the piss out of my tongue repetitvely like a child that can't learn good.
This post was edited on 9/16/11 at 3:56 pm
Posted on 9/16/11 at 4:07 pm to Y.A. Tittle
I have used a few different methods.
Bring water to a boil, add shrimp, bring it back to a boil and cut the fire. Then spray the pot a bunch of times to cool down the pot. Don't let them soak over 15min or they will be hard to peel. Like the other poster said, I season the water more than regular (more than crawfish) and let it soak for about 10min maximum.
The other way I have done it is to bring the water to a boil, cut the fire, and then add the shrimp. Let it soak for 10-15min. It is harder to overcook them this way because the fire is not even on while they are in the pot. Shrimp cook real quick. Make sure to test them every few minutes. If the shell is seperating from the meat near the top base of the tail then they should be cooked enough. If you want some more seasoning, then just soak a little longer.
Bring water to a boil, add shrimp, bring it back to a boil and cut the fire. Then spray the pot a bunch of times to cool down the pot. Don't let them soak over 15min or they will be hard to peel. Like the other poster said, I season the water more than regular (more than crawfish) and let it soak for about 10min maximum.
The other way I have done it is to bring the water to a boil, cut the fire, and then add the shrimp. Let it soak for 10-15min. It is harder to overcook them this way because the fire is not even on while they are in the pot. Shrimp cook real quick. Make sure to test them every few minutes. If the shell is seperating from the meat near the top base of the tail then they should be cooked enough. If you want some more seasoning, then just soak a little longer.
Posted on 9/16/11 at 4:14 pm to LSUballs
quote:
I bring water to a boil, add shrimp, soon as it starts boiling again cut the fire. Let soak for 15ish minutes.
You must have a gas range. I do this with an electric glass top and only let it soak for 5 minutes after reaching boil because the heat coasts down gradually.
BTW, I really love the EZ Peel shrimp. Cuts peeling time in half.
Posted on 9/16/11 at 4:23 pm to Zach
quote:
You must have a gas range
I do.
Posted on 9/16/11 at 4:36 pm to Y.A. Tittle
quote:The single biggest mistake by far is overcooking them. That's what makes them hard to peel. Shrimp cook in like 5 minutes total.
I always seem to screw them up.
ANd if you take them out and don't spread them out right away... they'll still be cooking. If you want spice, you have to really over spice the water, because if you don't, you'll either have to overcook them or oversoak them to get the spiciness you want.
Posted on 9/16/11 at 4:39 pm to LSUballs
Where most get in trouble is "losing the boil" when you put the shrimp in, and having it take too long for the pot to come back up. You want a larger water/shrimp ratio than with Crawfish or Crabs, hence the larger amount of seasoning an above poster referred to. I do like the ice method to cool the water quickly when soaking.
If your party isn't MSG averse, Using some accent really gives a nice flavor boost too.
If your party isn't MSG averse, Using some accent really gives a nice flavor boost too.
This post was edited on 9/16/11 at 4:41 pm
Posted on 9/16/11 at 5:11 pm to Y.A. Tittle
A really good way to cook shrimp is with the heads and peel on put them in a cast iron skillet over a low flame, preferably a burner used for crawfish, and just season them with a little butter and lots of Tony's. Just keep turning them over in the pan and seasoning them until the peel starts to separate from the meat. Cook like boiled but retain the flavor a lot better. Really really good.
Posted on 9/16/11 at 8:46 pm to LSUAfro
quote:
I do this, but I let boil for about a minute or two and then shut er down. I use Louisiana Crab boil. I never bother with ice and they turn out fine.
ETA: Start taste testing after about 7 or 8 minutes until right. And when I say testing, I mean burning the piss out of my tongue repetitvely like a child that can't learn good.
Did this. May have bean a tad under seasoned for some tastes, but, man, they were cooked so damn perfectly. Used a bag of Zatarains seasoning an a bit of the liquid crab boil, with salt, lemons, onions, garlic. Needed a bit more cayenne, but I think I ran out.
Thanks all.
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