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Started By
Message
re: Adding Shrimp to the Crawfish Boil
Posted on 4/20/23 at 2:19 pm to armsdealer
Posted on 4/20/23 at 2:19 pm to armsdealer
quote:
They pick up plenty of flavor in that 1-2 minutes.
Agree to disagree.
0
Posted on 4/20/23 at 5:02 pm to AbitaFan08
Abita, the head on shrimp have so much more flavor, but I don't think it will be a problem for the the boil.
Posted on 4/20/23 at 5:51 pm to Deactived
Osmosis happens very fast, the salt will bring the flavor in with it very quickly, it happens in seconds not minutes.
The only thing you do when you soak shrimp is make it harder to peel and rubbery. Soak water is too hot and continues to cook the shrimp.
You can knock it, IDGAF, but I bet not a single one of you has tried the 1-2 minute boiling time. As long as you still have a rolling boil after adding it is all the time you need.
The only thing you do when you soak shrimp is make it harder to peel and rubbery. Soak water is too hot and continues to cook the shrimp.
You can knock it, IDGAF, but I bet not a single one of you has tried the 1-2 minute boiling time. As long as you still have a rolling boil after adding it is all the time you need.
Posted on 4/20/23 at 6:14 pm to armsdealer
quote:
armsdealer
How much seasoning do you use per quart of water?
ETA: Let me rephrase...How much seasoning are you using and how many quarts of water.
This post was edited on 4/21/23 at 10:55 am
Posted on 4/20/23 at 8:33 pm to jp4lsu
I’ve never had hard to peel shrimp from putting the salt and seasoning in from the beginning. You see the word “boil” all throughout threads like this, and that is where the simple problem lies. I heat up to the point where the water starts making that first big “swell” then shut it down. I do crawfish the same way, but just a little bit longer after the swells begin. No need to bring either one to a boil.
The other reason for stuck peelings is if the retailer couldn’t sell the shrimp, and then froze or near froze them overnight.
The other reason for stuck peelings is if the retailer couldn’t sell the shrimp, and then froze or near froze them overnight.
Posted on 4/20/23 at 8:38 pm to armsdealer
quote:
but I bet not a single one of you has tried the 1-2 minute boiling time
Dude, can you read? Everybody has said they boil either not all or definitely less than 2 minutes. We are talking about soaking in cooled water. The shrimp isn’t cooking and not getting mushy or harder to peel in water less than 180 or so. And there is no way your shrimp pick up spice and seasoning in 2 minutes.
You must be jerking us around.
quote:
I’ve never had hard to peel shrimp from putting the salt and seasoning in from the beginning.
I have. When they are over cooked. But I have no reason to think that the salt/season during the cook makes any difference in peeling.
This post was edited on 4/20/23 at 8:43 pm
Posted on 4/20/23 at 10:15 pm to jp4lsu
I usually add 5-10 pounds of shrimp to each of my boils. I buy the bags of “easy peel” frozen shrimp from Walmart. I like to use either the colossal or jumbo size. I add them when I kill the fire to the crawfish. I then use a boil boss to cool the water. They come out perfect every time and soak up great flavor.
Posted on 4/21/23 at 6:03 am to AbitaFan08
quote:
FIL already has some shrimp, but it’s not head-on. Is that going to cause a problem?
No they will be easier to peel and absorb more flavor.
Posted on 4/21/23 at 6:39 am to SUB
quote:
How much seasoning do you use per quart of water?
Quart? How much seasoning? Who the frick measures water? Please tell me you aren't from Louisiana.
Half a pot of water. If it's a very small pot, 1lb bag, big pot is a big pound bag.
It's not a science. You don't need boiling water to cook shrimp. Water is boiling, cut the fire and dump shrimp in. Soak until shell seperated. Easy does it.
This post was edited on 4/21/23 at 6:41 am
Posted on 4/21/23 at 10:52 am to saintsfan1977
quote:
Quart? How much seasoning? Who the frick measures water? Please tell me you aren't from Louisiana.
I am. I'm not measuring, but simple math will tell you that a half filled 40 quart pot is 20 quarts of water.
quote:
Half a pot of water. If it's a very small pot, 1lb bag, big pot is a big pound bag.
It makes a big difference if you are putting a 1 lb bag of seasoning into a 20 quart pot vs a 40 quart pot. "Very small pot" and "big pot" mean different things to different people. That was why I asked, douchebag.
This post was edited on 4/21/23 at 11:01 am
Posted on 4/21/23 at 3:57 pm to jp4lsu
quote:
Would spraying the pot when starting the soak to slow the cooking process down, then throw the shrimps in there after the pot has cooled some?
I keep empty milk jugs and fill them with water and freeze them; I throw the jug of ice in the pot when I kill the fire. Cools the water down without the ice melting as not to dilute the boil water
Posted on 4/21/23 at 6:21 pm to armsdealer
quote:
The only thing you do when you soak shrimp is make it harder to peel and rubbery
I love these shrimp boil threads
Posted on 4/21/23 at 7:10 pm to JonTheTigerFan
Thats an excellent idea Jon.
Posted on 4/22/23 at 10:17 am to JonTheTigerFan
I used to bring the shrimp to a boil and immediately cut the fire soon as I seen a roll. I'd then throw in a frozen 2 liter jug of water to cool whole they soak.
However, I've found that the method of boiling without seasoned water and soaking in cooled off seasoned water makes the shell pop off much better.
However, I've found that the method of boiling without seasoned water and soaking in cooled off seasoned water makes the shell pop off much better.
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