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Boiled shrimp
Posted on 4/14/25 at 11:02 am
Posted on 4/14/25 at 11:02 am
Boiling about 20lbs of shrimp this weekend.its been a while since I’ve done shrimp. Any suggestions on how long to boil and soak? And how much seasoning?
7
Posted on 4/14/25 at 11:06 am to tigerpilot
Don’t actually boil them, I’ll say that. Get your potatoes and sausage if you’re going that route done first. Take them out, get the water back to a boil, cut it, wait a minute or two, drop the shrimp in and let them sit a couple minutes, then the corn, and let it soak. 200 degree water cooks a shrimp in no time. You don’t have to boil the fricking things like the rest of these couyons will tell you.
Posted on 4/14/25 at 11:27 am to tigerpilot
Look up Stale Cracker method on youtube.
Posted on 4/14/25 at 11:42 am to patnuh
quote:
Look up Stale Cracker method on youtube.
Yep. It's foolproof.
• Add your veggies and fixings to UNSEASONED WATER.
• Bring pot to a rolling boil for a minute or two.
• Drop shrimp.
• Count to 60.
• Kill the fire.
• Add frozen corn (I add 12-24 ears)
• Stir.
• Add your seasoning.
• Soak 20 minutes.
Perfect every time.
Posted on 4/14/25 at 12:23 pm to Tigerdew
If the frozen corn isn't enough to cool it down, he adds ice to it as well. This is before any seasoning is added. So as kracker would say, you are diluting water with water. The seasoning is the last thing that goes in for the soak. Taste, season, taste season, as stalekracker would say.
Posted on 4/14/25 at 12:25 pm to deeprig9
I'll also add you need very little water for shrimp. Don't go filling it up 1/2 way for 20lbs.
Posted on 4/14/25 at 12:56 pm to tigerpilot
Another great way, and how I have usually done it based on my geographic location my whole life, is the lowcountry boil way, popular in GA and SC coasts.
Season the water with a tin of Old Bay. (I expect no less than 30 downvotes)
Add little potatoes (I like red skinned). They are usually uniform in size but if not, some are huge and some are tiny, cut the big ones in half.
Bring to rolling boil, 10 minutes.
Add corn and sliced sausage (I like Andouille style), 10 minutes.
Add Shrimp, boil 1 minute, cut the fire. No soak time, pull and serve.
If you want to show off and put in snow crab clusters, put them in at the same time as the shrimp but boil a couple extra minutes because the frozen crab will need more time to come to temp (they are already cooked at the packing factory). If you have fresh local blue crab, you get those in the same time as the corn.
No, it's not super-seasoned or spicy, but it's also not Cajun and doesn't pretend to be (unless you add Andouille sausage). Good quality fresh local shrimp and good quality sausage are key, and it's not overpowered by sodium and cayenne.
99% of the boils I have done or attended are family style events with kids, who don't always like spicy, or don't like shrimp or peeling crab, so you can use non-spicy sausage in place of the cajun sausage. Or like stale cracker does, always throw in some hot dogs to the boil.
It's another way of doing it that millions of people enjoy.
Season the water with a tin of Old Bay. (I expect no less than 30 downvotes)
Add little potatoes (I like red skinned). They are usually uniform in size but if not, some are huge and some are tiny, cut the big ones in half.
Bring to rolling boil, 10 minutes.
Add corn and sliced sausage (I like Andouille style), 10 minutes.
Add Shrimp, boil 1 minute, cut the fire. No soak time, pull and serve.
If you want to show off and put in snow crab clusters, put them in at the same time as the shrimp but boil a couple extra minutes because the frozen crab will need more time to come to temp (they are already cooked at the packing factory). If you have fresh local blue crab, you get those in the same time as the corn.
No, it's not super-seasoned or spicy, but it's also not Cajun and doesn't pretend to be (unless you add Andouille sausage). Good quality fresh local shrimp and good quality sausage are key, and it's not overpowered by sodium and cayenne.
99% of the boils I have done or attended are family style events with kids, who don't always like spicy, or don't like shrimp or peeling crab, so you can use non-spicy sausage in place of the cajun sausage. Or like stale cracker does, always throw in some hot dogs to the boil.
It's another way of doing it that millions of people enjoy.
Posted on 4/14/25 at 9:24 pm to Tigers0891
quote:
Don’t actually boil them, I’ll say that
This. Stale kracker uses the pre cooked and frozen corn? FWIW I like that just fine too, I’m not there for a corn boil. But I’m curious what the preferred temp to get the water down to for a ‘soak’ would be. As that’s the entire point here.
I haven’t put a ton of effort into it, but you can cook shrimp just fine at 160* and 180* water. Shrimp only need to get to 145*.
Posted on 4/15/25 at 5:31 am to deeprig9
quote:
99% of the boils I have done or attended are family style events with kids, who don't always like spicy, or don't like shrimp
Our kids grow up eating the stuff and are used to it. The kids that don’t are considered wienies
Posted on 4/15/25 at 8:48 am to tigerpilot
you're not gonna believe this shite but, i followed cracker's recipe of boiling in water without seasoning and then soaking in seasoned water for 20 min. boiled for 1 minute in a rolling boil. took them out and added them to the pot of seasoned water for 20. or, throw ice and seasoning in the boiling pot.
he claimed that salt actually caused the shrimp to stick to the skin. he may have been right because, mine came out perfect. extremely easy to peel.
he claimed that salt actually caused the shrimp to stick to the skin. he may have been right because, mine came out perfect. extremely easy to peel.
Posted on 4/15/25 at 8:59 am to tigerdup07
quote:
he claimed that salt actually caused the shrimp to stick to the skin. he may have been right because, mine came out perfect. extremely easy to peel.
That doesn't make any sense to me. I've always felt like over cooked shrimp had issues with the skin sticking. But to be honest I kinda want to try this.
It really wouldn't be that hard to have 4-5 pots on your stove going and do them all slightly different with say 1/2 lb of shrimp each and see what turns out the best. I may try that this week.
I can say that doing the ice bath for shrimp cocktail works great to make them easy to peel.
Posted on 4/15/25 at 9:44 am to baldona
I just watched his video. As said already, there's reasons for some things to "boil" water to a certain temp (212) but really to cook a lot of seafood such as shrimp I don't see why its not easier to just use a thermometer and keep the water at 170 -180 or so. He is adding ice to cool it down, but the real question is what temp should you cool it down to soak at?
Posted on 4/15/25 at 9:58 am to tigerdup07
I’m confused. You boil for one minute, you then pull the shrimp out? Wait for water to cool, add seasoning and put shrimp back in?
Posted on 4/15/25 at 10:52 am to tigerpilot
quote:
I’m confused. You boil for one minute, you then pull the shrimp out? Wait for water to cool, add seasoning and put shrimp back in?
There are a few variations to. That’s kinda how I like to do it.
I first boil veggies till they are done in plain water and remove.
Boil shrimp for 1 minute and remove. Kill fire.
Stir in seasoning.
Add a bit of ice to cool slightly.
Add everything back in and soak till desired spice level.
Posted on 4/15/25 at 11:57 am to tigerpilot
Bring plain water to a boil, with maybe some lemons in it. Drop shrimp in for one minute then remove. Then add seasoning, potatoes, garlic, etc and boil till done. Cut the fire and let water cool for a bit then drop shrimp back in for their soak for flavor. That's one of his methods that I've used almost flawlessly every time
Posted on 4/15/25 at 11:58 am to baldona
quote:
But I’m curious what the preferred temp to get the water down to for a ‘soak’ would be. As that’s the entire point here.
General rule is 150-160. For the people that use the two pot method for crawfish, I think the second pot with the seasoned water is usually around 150-160 degrees.
Posted on 4/15/25 at 12:25 pm to baldona
quote:
He is adding ice to cool it down, but the real question is what temp should you cool it down to soak at?
I shoot for under 150. And I've soaked for a LONG time and it just keeps getting better.
Posted on 4/15/25 at 6:44 pm to tigerpilot
Boil them till they float soak them till the sink.
Posted on 4/15/25 at 6:51 pm to tigerdup07
quote:
he claimed that salt actually caused the shrimp to stick to the skin
Not true, his shrimp always come out east to peel because he boils big white shrimp. A Yankees from Shreveport could boil white shrimp and get them to peel.
He went to Grand Isle and competed against an old timer that boiled his shrimp for 20 minutes. SK said those were better than his.
You don't need more than 1 pot to boil something.
Posted on 4/16/25 at 1:20 pm to CHEDBALLZ
If it's fresh shrimp, you can boil with the salt/seasonings. It mainly makes a difference if they are IQF or frozen shrimp. I find that's when they tend to stick if not done properly.
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