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Started By
Message
Can’t get shrimp spicy enough
Posted on 4/30/21 at 5:33 pm
Posted on 4/30/21 at 5:33 pm
I use 2-3 oz liquid crab boil, half of a small pack of crab boil powder, lemon, orange, Tony’s, small pot on the stove, boil 2.5 lbs at a time.
3-4 mins boil, drop ice in and let soak in water for 10-15 mins.
Am i not soaking long enough? Not enough crab boil?
Any help is appreciated, have 3 lbs thawed ready to roll for the game
Double posted , food board hasn’t helped, Outdoor board seems to answer this daily for crawfish
3-4 mins boil, drop ice in and let soak in water for 10-15 mins.
Am i not soaking long enough? Not enough crab boil?
Any help is appreciated, have 3 lbs thawed ready to roll for the game
Double posted , food board hasn’t helped, Outdoor board seems to answer this daily for crawfish
8
Posted on 4/30/21 at 5:40 pm to LSUTigahss
Shrimp only needs 1 minute of boil time.
Don't drop your temp too much, you want to maintain 160 for the soak.
Salt helps your boil penetrate the shrimp.
Other than that, you need more seasoning.
Don't drop your temp too much, you want to maintain 160 for the soak.
Salt helps your boil penetrate the shrimp.
Other than that, you need more seasoning.
Posted on 4/30/21 at 5:42 pm to armsdealer
The salt is probably where I’m going wrong.
Also dropping the temp too much, they’re sometimes near cold by the end of the soak
Also dropping the temp too much, they’re sometimes near cold by the end of the soak
Posted on 4/30/21 at 5:50 pm to armsdealer
quote:
Don't drop your temp too much, you want to maintain 160 for the soak.
If you want them tough as nails. Shrimp is pretty much cooked when they hit 120. If you want much spice to transfer you just have to load up on it.
Posted on 4/30/21 at 6:29 pm to Flats
quote:
If you want them tough as nails. Shrimp is pretty much cooked when they hit 120. If you want much spice to transfer you just have to load up on it.
I boil 1 minute, soak 5 minutes. Sometimes I don't even boil if I am doing other seafood, I just throw them in the hot water during the soak when I am doing crabs or crawfish. I would never cook a shrimp to 160, just like I don't cook my brisket above 205 internally, but I sure do use a higher temperature to cook it!
Posted on 4/30/21 at 6:29 pm to LSUTigahss
Don't take this wrong, but several corrections for you.
Ditch this crap. Pro Boil is the best I've found for shrimp. Do NOT add extra salt, no matter what spice blend you go with. Also, no butter or oil, regardless of what your buddy might tell you.
Too long. Really no need to boil at all. You can dump them in boiling water, stir for a minute and cut the heat. As soon as they get pink, cut it. Then soak
Use frozen bottles. Ice is just diluting your seasoning. For big outside pot, a couple frozen gallon jugs. On the stove like you're doing, a couple 20oz frozen bottles and stir them around for a while.
Then let me soak, taste one, need more spice? Keep soaking & stir occasionally.
These are not going to peel as well as fresh no matter what you do.
quote:
2-3 oz liquid crab boil
Ditch this crap. Pro Boil is the best I've found for shrimp. Do NOT add extra salt, no matter what spice blend you go with. Also, no butter or oil, regardless of what your buddy might tell you.
quote:
3-4 mins boil
Too long. Really no need to boil at all. You can dump them in boiling water, stir for a minute and cut the heat. As soon as they get pink, cut it. Then soak
quote:
drop ice in
Use frozen bottles. Ice is just diluting your seasoning. For big outside pot, a couple frozen gallon jugs. On the stove like you're doing, a couple 20oz frozen bottles and stir them around for a while.
Then let me soak, taste one, need more spice? Keep soaking & stir occasionally.
quote:
thawed
These are not going to peel as well as fresh no matter what you do.
This post was edited on 4/30/21 at 6:33 pm
Posted on 4/30/21 at 6:48 pm to speckledawg
Added a little salt, more liquid boil, more powdered boil and a Louisiana Fish Fry Herb boil enhancer.
Got the spice I was looking for. Cut my boil time down to 2.5 mins and soaked for about 10.
Nose runnin face sweatin finger lickin good
Got the spice I was looking for. Cut my boil time down to 2.5 mins and soaked for about 10.
Nose runnin face sweatin finger lickin good
Posted on 4/30/21 at 7:28 pm to LSUTigahss
Frank Davis' Seafood Notebook has a great process to do shrimp. I've tried it and it's incredible.
It used fresh seasonings and solid techniques. It tastes amazing.
It used fresh seasonings and solid techniques. It tastes amazing.
Posted on 4/30/21 at 7:33 pm to LSUTigahss
For one thing you are boiling them to long. What I do is put a lot of seasoning to start with. Shut off when they come to a boil. Dump ice and let soak. Check every ten minutes because of the amount of seasoning in the pot. I promise you they will soak up the seasoning
Posted on 4/30/21 at 7:41 pm to LSUTigahss
Get some pure capsaicin
Posted on 4/30/21 at 8:21 pm to LSUTigahss
I wouldn’t boil them at all. I don’t when I do them with my crawfish. I don’t boil my crawfish either. Drop them in boiling water it will stay hot enough to cook them and gives them more time to soak IMO. I also like to use easy peel shrimp. With the shell open I find they get more of the spice and makes them easy to peel and eat.
Posted on 4/30/21 at 9:26 pm to speckledawg
quote:
Speckledawg
I agree with everything you posted except for
quote:
Pro Boil
I do not like the flavor profile of this stuff at all. But to each their own. I don’t find Pro Boil is spicier than other stuff, it has a completely different flavor. If he simply wants spicier shrimp then adding a bit more cayenne or liquid concentrate will accomplish this.
Posted on 4/30/21 at 9:48 pm to NOLAGT
Agree. You can cook a shrimp with a hair dryer or 10 minutes on the deck of an aluminum boat in July. No need to boil them. Throw them in almost boiling water and shut it off. Put double the seasoning the packs suggest and just let em soak until they are spicy enough for you.
Posted on 4/30/21 at 10:16 pm to speckledawg
quote:
quote:
thawed
These are not going to peel as well as fresh no matter what you do.
bullshite, I buy shrimp 100lbs at a time and freeze them, I never have a problem peeling them.
Posted on 5/1/21 at 8:04 am to LSUTigahss
I do a 2 min boil with a 5 min soak. I go heavy on Louisiana liquid and powder.
Never had any complaints.
Never had any complaints.
Posted on 5/1/21 at 8:44 am to CHEDBALLZ
quote:
bullshite, I buy shrimp 100lbs at a time and freeze them, I never have a problem peeling them.
I didn't say they would be bad, but they're never going to be as good as fresh, never frozen. That's just a fact.
Posted on 5/1/21 at 8:46 am to Mister Bigfish
quote:
. I don’t find Pro Boil is spicier than other stuff, it has a completely different flavor. If he simply wants spicier shrimp then adding a bit more cayenne or liquid concentrate will accomplish this.
Yeah, I completely forgot about mentioning cayenne (actually add to mine when just boiling at home) and was thinking more of overall method. Your thoughts on the proboil are how I feel about the liquid. Just not a fan of it for some reason.
Posted on 5/1/21 at 9:30 am to LSUTigahss
Great info in here
Posted on 5/1/21 at 10:44 am to CHEDBALLZ
quote:
bullshite, I buy shrimp 100lbs at a time and freeze them, I never have a problem peeling them.
What’s your technique? I’ve been putting in my liquid and cayenne and bringing to a boil, once the shells blister I shut off the fire and add my salt for a 20 minute soak. Works pretty good, but wondering if there’s a way I can boil with the salt and the shells not searing to the meat.
ETA: I‘ve heard the temperature of the shrimp before they go into the pot matters and seems plausible. I’ve also heard the night vs day shrimp and trawl vs peaupierre shrimp, but have my doubts on that.
This post was edited on 5/1/21 at 10:49 am
Posted on 5/1/21 at 10:56 am to Kadjin
quote:
I’ve been putting in my liquid and cayenne and bringing to a boil, once the shells blister I shut off the fire
This is good
quote:
and add my salt for a 20 minute soak. Works pretty good, but wondering if there’s a way I can boil with the salt and the shells not searing to the meat.
They are continuing to cook for an additional 20 minutes if this is what you are doing. You are simply overcooking them. Add a frozen bottle of ice to drop the temp a few degrees to stop the cooking process. Some people seem to think this will make the shrimp not be hot for serving. The water is still going to be incredibly hot. You just dropping it enough so they aren’t cooking anymore.
Taste one every 5 minutes. Soak until they are to your desired spice level. If they are still bland after the first couple tastings then stir in some more seasoning as you didn’t have enough to begin with.
This post was edited on 5/1/21 at 10:57 am
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