I'm not looking for any elaborate recipes, just the basics. I've only boiled shrimp once but it was with a lot of other guys who kind of took over and did it for me. I just need basic advice...I know that you add shrimp boil and cut up lemons, onions and potatoes and bring to a boil but for how long before you add shrimp? Also, how long do you actually boil the shrimp? How much shrimp boil per pound?
OT: Advice on Shrimp Boiling....
- Thread starter BogeyGolfer.sixpack
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I use Zatarin's Crab boil in the bag, couple of lemons cut in quarters and that's it. One bag can do 2-3 pounds. Bring 2-3 quarts of water to a boil with the mix and lemons, add shrimp, bring back to a boil, boil for 2-3 minutes, take off heat and let stand for about 2 minutes. Drain and toss them on a big bowl of ice.
add a little beer and salt also
Let the water boil a little while to cook the potatoes- then add the shrimp....obviously the water will cool off- so when it finally works its way back to a boil- turn the heat off- you dont want to boil the shrimp because it makes them tough....let the shrimp soak about 30-45 minutes- some people will put some butter in the water the last 5 mins or so to help them slide out...I dont do that though
Throw your lemon, orange, a few whole jalapenos, head of garlic, potatoes, mushrooms, and Conecuh in the pot with the seasonings and bring to a boil.When the potatoes are about 1/2 done add some corn on the cob. When it comes back to a boil add the shrimp. I like Coach, but I think he is confusing shrimp vs. crabs - if you soak shrimp in hot water for 30-45 minutes, they'll be "shrimp rubber". You also need alot of salt, not a little. However, if you use the "Pro Boil" or similar, the salt is already added. Best method is to bring the pot back to a boil after you add the shrimp and cook for a 1-2 minutes (stir the whole time so that they cook evenly). After a couple of minutes try one - if it is done, then dump a **** load of ice in the pot and let soak another 5 or so minutes, drain everything, and enjoy.
You're welcome...
You're welcome...
Yes, all of what they said and you might find that adding ice..
Right after you turn the heat off will help out. Stir the ice around after you add it. This will help prevent toughening and keep shell from sticking to the meat. Should help the meat pop right out when you squeeze at the tip of the tail.
The longer you let them soak, the more flavor they will absorb. Depends on how spicy you want them. Can take some out of the water earlier, if some of the people eating prefer less spice.
Right after you turn the heat off will help out. Stir the ice around after you add it. This will help prevent toughening and keep shell from sticking to the meat. Should help the meat pop right out when you squeeze at the tip of the tail.
The longer you let them soak, the more flavor they will absorb. Depends on how spicy you want them. Can take some out of the water earlier, if some of the people eating prefer less spice.
If they cook too long, they're impossible to shell. If you want to soak them, use ice. And salt is just as important as spice. Its hard to.over salt but easy to undersalt.
I'll never forget my next door neighbor knocking on my door one night. Went to the door and he had a bowl of shrimp in his hand. Opened the door and he says, "you want some shrimp? We're not too crazy about them". I said sure. Turns out my neighbor, who had moved to Miss from California had never had shrimp before. Someone gave them to him and he asked how to cook them. Their reply was to just boil them. So that's what he did. Just boiled them. No seasoning, no nothing. Just water. Now, nobody on here has probably eaten shrimp boiled in only water, but I can tell you that you don't want to try it.
The next weekend I cooked him some shrimp and took over. I said, now try these. He was impressed to say the least. Will never forget those "boiled" shrimp he brought over.
The next weekend I cooked him some shrimp and took over. I said, now try these. He was impressed to say the least. Will never forget those "boiled" shrimp he brought over.
I do remember adding...
or mixing up salt, cayenne pepper and garlic and adding it to the boil but do not remember how much I added....I would assume a cup full or to taste...
or mixing up salt, cayenne pepper and garlic and adding it to the boil but do not remember how much I added....I would assume a cup full or to taste...
I know you said basic but here you go
Boiling shrimp is a little different, in that the shrimp cook in about 3 minutes. I'll do this in a big pot in the kitchen rather than outside, unless I have a ton of people coming over, then outside I go.
Use 1 pack of Zatarain's Crab, Shrimp and Crawfish Boil seasoning per 5 pounds of shrimp. Bring it to a boil with whatever else you're putting in with the seafood -- corn, potatoes, onions, lemons, etc. -- and let that boil for about 10 minutes, until the corn and potatoes are cooked. Add the shrimp and let boil for THREE MINUTES only!. You may then strain and eat, but I like to dump some ice into the pot and let the shrimp soak for a while -- the longer they soak in the seasoned liquid, the spicier they get!
My note: If doing sausage, boil for 10 minutes prior to doing the rest.
Boiling shrimp is a little different, in that the shrimp cook in about 3 minutes. I'll do this in a big pot in the kitchen rather than outside, unless I have a ton of people coming over, then outside I go.
Use 1 pack of Zatarain's Crab, Shrimp and Crawfish Boil seasoning per 5 pounds of shrimp. Bring it to a boil with whatever else you're putting in with the seafood -- corn, potatoes, onions, lemons, etc. -- and let that boil for about 10 minutes, until the corn and potatoes are cooked. Add the shrimp and let boil for THREE MINUTES only!. You may then strain and eat, but I like to dump some ice into the pot and let the shrimp soak for a while -- the longer they soak in the seasoned liquid, the spicier they get!
My note: If doing sausage, boil for 10 minutes prior to doing the rest.
Seasoning mix is up to you, bring the water to a boil ( like the other the folks have pointed out, you might have to boil the other ingredients to get them cooked). Add the shrimp to the boiling water and let them come back to a boil, kill the heat and let them soak until they sink. Once they sink yank em
if you want to spend 30-45 seconds peeling each shrimp, by all means let them soak for a half hour...and especially if you want the shrimp to taste like all other things except shrimp
but if you actually LIKE shrimp, consider tossing them into the pre-seasoned boiling water and watch how the boiling stops due to throwing them in....watch how the boiling stops but wait...the boiling will resume...once it does... your shrimp are DONE... take them OUT.. put them on ice...
then you will have REAL shrimp... they have a texture that is not a bunch of gobbly gook... peeling them takes 5 seconds.. you get to taste shrimp instead of other stuff... you have something left that actually is good food.. overcooking fish is something that needs to be left to uneducated dumbasses...
im a cajun chef, so im guessing this is where my advice might come in most handy.
depending on amounts you plan to boil: boil in bag (zatarrains is fine), liquid boil (be careful here, not too much or you'll be icing down your lips all night), lots of salt (just add more when you think you have added too much). do the taters first, add more of everything (tatoes soak up everything). then do your corn. add more salt ONLY. then do your shrimp. season ALL with old bay seasoning. u can use tony's here, but i strongly recommend old bay. to make proper drawn butter for dipping, melt butter with lemon juice and a bit more old bay. enjoy!
depending on amounts you plan to boil: boil in bag (zatarrains is fine), liquid boil (be careful here, not too much or you'll be icing down your lips all night), lots of salt (just add more when you think you have added too much). do the taters first, add more of everything (tatoes soak up everything). then do your corn. add more salt ONLY. then do your shrimp. season ALL with old bay seasoning. u can use tony's here, but i strongly recommend old bay. to make proper drawn butter for dipping, melt butter with lemon juice and a bit more old bay. enjoy!
I had a chance to finally swing in to your restaurant last night (brought in 12 folks with me....mostly yankees). Just want to say that your place is legit. I'm a Coast Rat from Biloxi/OS, the wife is from Metairie, & the rest of my family is from Thibodaux and I was damn happy to finally get some decent cajun/creole food north of the Coast. The Boudin Balls, Redfish, Crawfish Etoufee, & Beignets were all fantastic. Looking forward to swinging in for brunch sometime.
well thatnk you sir or mam. guess this could have been written by either. so you we the 12 top last night? sorry i didnt get a chance to come out of the kitchen. we were slammed all day. but i do usually try my best to hit the floor and meet as many of our guests as possible. im sure you saw me though. i was the one with the "stylish mohawk." wish i had know you guys were state fans, or at least yourself. ask for the chef next time u come in. there's 3 of us. im the executive chef. but my brother (2nd chef) is a state grad, and all the owners (3) are all huge MU supporters. i almost always give something special to dawgs when they come in and introduce themselves. again, thanks for coming out. hope to meet you soon!
Zatarain's PRO BOIL (powder) and Zatarain's Lemon Crab Boil (liquid)
I use a 60 quart pot and add 1/2 the contents of the Pro Boil and 1/2 a bottle of the liquid. Add about 1/4 box of Morton salt.
Bring water to boil, add potatoes, cut sausage, and lemons halves. Boil about 6-7 minutes.
Add Shrimp, Corn, Garlic, Okra, Mushrooms, Brussel Sprouts, Celery, and Whole Artichokes (and whatever else you like). Boil 3 minutes (NO MORE!)... cut off fire.
Let soak 15-20 minutes (more if you want them spicier).
Enjoy.
I use a 60 quart pot and add 1/2 the contents of the Pro Boil and 1/2 a bottle of the liquid. Add about 1/4 box of Morton salt.
Bring water to boil, add potatoes, cut sausage, and lemons halves. Boil about 6-7 minutes.
Add Shrimp, Corn, Garlic, Okra, Mushrooms, Brussel Sprouts, Celery, and Whole Artichokes (and whatever else you like). Boil 3 minutes (NO MORE!)... cut off fire.
Let soak 15-20 minutes (more if you want them spicier).
Enjoy.
