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Started By
Message
Want to boil about 3-5 lbs of shrimp on the stove top
Posted on 11/27/16 at 6:57 am
Posted on 11/27/16 at 6:57 am
Help me out with the seasonings f&d board. No real clue what I'm doing here to be honest. 
This post was edited on 11/27/16 at 6:58 am
3
Posted on 11/27/16 at 7:19 am to Hat Tricks
3qt water
1/2 cup of crawfish boil
Three or four small corns2-4lb shrimp
Boil water with seasoning with corn
Then, when water reaches hard boil, drop all shrimp in. When they start floating, pull em. I do it all the time.
1/2 cup of crawfish boil
Three or four small corns2-4lb shrimp
Boil water with seasoning with corn
Then, when water reaches hard boil, drop all shrimp in. When they start floating, pull em. I do it all the time.
Posted on 11/27/16 at 7:23 am to Hat Tricks
Crank up your hood vent. Get and big pot of water with some cut up lemons and add what you think is the appropriate amount of crab boil. Then double the amount of crab boil. Bring water to a boil and add shrimp. Cut the fire. Start testing the shrimp 6-7 minutes into the soak. When they get how you want them peeling wise dump them in a colander and throw some ice on em. Bone appa Teet.
Posted on 11/27/16 at 8:27 am to Hat Tricks
Full shrimp or just tails? This will affect the cook/soak time. Last time I did 2lbs, I used 1 lemon (I think that's all I had) and crab boil. Brought water to a rolling boil, dumped shrimp in, brought it ALMOST back to a boil (couple of shrimp were just starting to float) and cut the fire. About 7-10 minute soak, then dump, peel and eat.
Like somebody else said, be sure to turn on the oven vent- that spice will get in the air and wreak havoc on your eyes and in your throat. I usually do mine outside on my grill side burner
Like somebody else said, be sure to turn on the oven vent- that spice will get in the air and wreak havoc on your eyes and in your throat. I usually do mine outside on my grill side burner
Posted on 11/27/16 at 3:02 pm to LSUGUMBO
I use the gas grill side-burner to avoid smelling up the house. If you do it inside, open the windows and crank the vent.
As said, use generous amounts of crab boil. I use the liquid kind and the mesh bag spices. And a bunch of salt. You can't put too much seasoning, but you can put too little.
I cut the fire soon after the shrimp hit the water and they turn pink, then add ice to cool the water and stop the cooking. Then let them soak as long as 15 to 20 minutes to soak up flavor.
As said, use generous amounts of crab boil. I use the liquid kind and the mesh bag spices. And a bunch of salt. You can't put too much seasoning, but you can put too little.
I cut the fire soon after the shrimp hit the water and they turn pink, then add ice to cool the water and stop the cooking. Then let them soak as long as 15 to 20 minutes to soak up flavor.
Posted on 11/27/16 at 5:27 pm to Twenty 49
Thanks for all of the advice guys. I ended up cooking something different today but I'll save this for future reference.
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