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Started By
Message
1
Posted on 3/1/21 at 7:36 am to JRinNOLA
Bring water to a boil. Cut fire. Add shrimp. Pull when done.
Posted on 3/1/21 at 7:58 am to JRinNOLA
I bring back to a boil - and when the shell begins to separate from the shrimp, I cut the fire. BRING THE WATER TEMP DOWN. You can add ice, frozen lemon puree, whatever. It has to be lowered. 45 minutes is a long time for shrimp, but its cool if the water temp is low enough (under 160 I think?).
Also - Throw a stick of butter in there!
Also - Throw a stick of butter in there!
Posted on 3/1/21 at 8:04 am to X123F45
quote:
Bring water to a boil. Cut fire. Add shrimp. Pull when done.
This...perfect every time, butter does nothing
Posted on 3/1/21 at 8:05 am to AlxTgr
quote:
add shrimp when boiling. After about 10 or so minutes check for doneness 10 on boil? Did you mean 1?
I guess if you boil them long enough you can ge the shells tender enough to eat?
Posted on 3/1/21 at 8:14 am to JRinNOLA
overcooking and ... add a stick of butter to boil
Posted on 3/1/21 at 8:15 am to JRinNOLA
quote:
I bring water & spice to a boil. Add shrimp, bring back to boil and shut off burner
I cut the burner off as soon as I put the shrimp in. I do not wait for it to get back to a boil
quote:
Let soak for 45 minutes
I start testing them at 10 minutes and usually pull around 20
Posted on 3/1/21 at 8:26 am to JRinNOLA
Rouses has a solid recipe on the back of their seasoning.
Put shrimp in tap water with no seasoning. Being to boil. The moment it boils shite off fire, add seasoning and ice and let soak for 15 minutes or so.
Put shrimp in tap water with no seasoning. Being to boil. The moment it boils shite off fire, add seasoning and ice and let soak for 15 minutes or so.
Posted on 3/1/21 at 8:32 am to JRinNOLA
When you see tiny bubbles in the heads shut off the flame and cool the water with frozen corn or other method like ice or hosing the side of the pot with water. Like others have mentioned, a 45 minute soak is way too long!
This post was edited on 3/1/21 at 9:17 am
Posted on 3/1/21 at 8:40 am to Me Bite
Boil 5-6 min and soak 20-30. Will peel just fine.
The shrimp will stick then open up again. Y’all are trying to catch them before they stick and if you don’t time it perfect you are screwed.
The shrimp will stick then open up again. Y’all are trying to catch them before they stick and if you don’t time it perfect you are screwed.
Posted on 3/1/21 at 8:46 am to X123F45
quote:
Shrimp boil , always hard to peel
Bring water to a boil. Cut fire. Add shrimp. Pull when done.
+1
Overseason your water so you don't have to cook them as long. Shrimp cook in the sun on the bottom of a boat in less than 45 minutes. I have no idea why someone would cook them that long on purpose.
Posted on 3/1/21 at 9:15 am to tenfoe
quote:
Overseason your water so you don't have to cook them as long. Shrimp cook in the sun on the bottom of a boat in less than 45 minutes. I have no idea why someone would cook them that long on purpose.
My prime ribeye is always hard as a rock with no flavor. Can you help?
Posted on 3/1/21 at 9:49 am to wickowick
quote:
My prime ribeye is always hard as a rock with no flavor
A restaurant that's long gone - might have been Bull's Corner in Laplace - had on their menu: "We will not cook your steak well done, so don't ask."
Posted on 3/1/21 at 10:43 am to JRinNOLA
Posted on 3/1/21 at 11:27 am to JRinNOLA
quote:
Your shrimp are overcooking
Yep.
Posted on 3/1/21 at 11:33 am to wickowick
quote:
My prime ribeye is always hard as a rock with no flavor. Can you help?
My dad would send that one back and tell them to finish cooking it
Posted on 3/1/21 at 11:40 am to JRinNOLA
If we are talking about a jet burner, I shut off the fire immediately after putting the shrimp in. They cook almost instantly. Then, I add two frozen jugs of water to cool down the water more.
Posted on 3/1/21 at 1:23 pm to magicman534
Do not add salt until the water temperature is back down to around 160 or below.
An ol man taught me this. I boil them in clean water with lemon juice, liquid crab boil, onions and a stick of butter. Bring to boil then shut off and immediately start cooling the water. Once you get the water lowered dump your powdered seasoning in and you can let them soak as long as you want to.
Have not missed since I started doing this.
An ol man taught me this. I boil them in clean water with lemon juice, liquid crab boil, onions and a stick of butter. Bring to boil then shut off and immediately start cooling the water. Once you get the water lowered dump your powdered seasoning in and you can let them soak as long as you want to.
Have not missed since I started doing this.
Posted on 3/1/21 at 2:45 pm to LW
I’ve never heard of anyone putting butter in a pot of boiled shrimp or a Beaufort Stew.
Until this thread.
Is this common in Louisiana? I’m unsure of what buttering the shells will accomplish.
Until this thread.
Is this common in Louisiana? I’m unsure of what buttering the shells will accomplish.
Posted on 3/1/21 at 2:55 pm to LW
Make a seasoning pot and let it cool..
drop the shrimp in a second pot of boiling water with straight water until they come back to boil.
Pull the basket of shrimp out the straight water boil and put them in the cool seasoning pot to soak.
Never have shrimp that won’t peel again
drop the shrimp in a second pot of boiling water with straight water until they come back to boil.
Pull the basket of shrimp out the straight water boil and put them in the cool seasoning pot to soak.
Never have shrimp that won’t peel again
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