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crawfishshrimp
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| Number of Posts: | 4 |
| Registered on: | 6/19/2026 |
| Online Status: | Not Online |
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re: Boiling shrimp and precooked crawfish question
Posted by crawfishshrimp on 6/20/26 at 8:14 pm to crawfishshrimp
The steamer pot was the way to go for reheating crawfish. I did 5-6 mins and moved them around a few times for even heat distribution. They came out hot but not overcooked.
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re: Boiling shrimp and precooked crawfish question
Posted by crawfishshrimp on 6/19/26 at 5:05 pm to Missouri Waltz
I don't disagree but these are for people in Kentucky who don't eat much seafood. I could buy a sack of crawfish, invite 30 people and still have leftovers. I think I will just put them in my steamer pot while the shrimp rests.
re: Boiling shrimp and precooked crawfish question
Posted by crawfishshrimp on 6/19/26 at 1:33 pm to Spankum
The crawfish are freshly boiled, fully seasoned then sold chilled but not frozen. This not the frozen bag stuff from Walmart or chinese crawfish from Kroger. A little seafood market in KY brings everything up from Alabama. They sell live sacks too but people around here don't eat much crawfish so the 5lbs is mostly for me!
Boiling shrimp and precooked crawfish question
Posted by crawfishshrimp on 6/19/26 at 1:01 pm
Boiling 5 lbs of shrimp but I will also have 5lbs of boiled chilled crawfish to go with it. Live crawfish are unfortunately not an option where I live now. Should I boil the shrimp as usual and add the cold crawfish at the end when I cut the heat? Or would it be better to steam the crawfish for a few mins in a separate pot while the shrimp soaks? I add frozen corn instead of ice for the soak and to prevent overcooking so I want to make sure the corn is done too. Thanks!
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