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Boiling shrimp on the stovetop
Posted on 9/3/15 at 3:46 pm
Posted on 9/3/15 at 3:46 pm
Any suggestions on times per pound? How high to make the heat?
Tricks on making shells easier to peel?
Tricks on making shells easier to peel?
8
Posted on 9/3/15 at 3:50 pm to Tiger Attorney
Gas or electric stove? You need to really overseason the water. Cook time and soaking is going to depend on how quickly the water come back to a boil...
Posted on 9/3/15 at 3:51 pm to Tiger Attorney
Don't do it unless you like the smell of shrimp inside your house for the next week.
Posted on 9/3/15 at 3:54 pm to Tiger Attorney
I've done it with a couple pounds of shrimp. Cook them just like crawfish, but don't soak as long. Season water with crab boil (follow portions on package), let that boil for 10 minutes and stir. Add shrimp and bring back to a boil. Kill the heat and let it soak. Taste test after 5 minutes of soak. If you want more flavor, let it soak longer.
You want max heat on your burner.
You want max heat on your burner.
Posted on 9/3/15 at 4:00 pm to BMoney
quote:
Don't do it unless you like the smell of shrimp inside your house for the next week.
I cook red potatos in crab boil every now and then as a side item.
Wife loves when i do that BECAUSE it makes the house smell like a crawfish boil for a couple days.
Posted on 9/3/15 at 4:10 pm to Tiger Attorney
Suggestion: Do not over cook! ~ They will turn into pencil erasers.
Posted on 9/3/15 at 4:13 pm to Green Grass Miracle
quote:
Cook them just like crawfish
yea dont do that. you can over season the water and really keep them in the water for a short amount of time. they get rubbery and hard to peel once you go past the perfect point. 
Posted on 9/3/15 at 4:13 pm to ksayetiger
I don't live in a museum and my kitchen is for cooking. I don't believe I've ever used the way my house might smell in deciding what and what not to cook. I'm not that sensitive about it.
I boil shrimp in the house. Season the water well, bring to a boil, add the shrimp, turn off heat shortly. If you're going to soak them a while, add ice to the water because they'll continue to cook and be overcooked. If you don't overcook them, the shells should come off easily.
I boil red potatoes in crab boil as well. I usually do it in a large bowl in the microwave until they're a bit tender. Then, I let them soak a while. I dry them and cut them in thick slices or chunks, toss them olive oil and roast in the oven. They're much creamier and crispier pre-cooked a bit.
I boil shrimp in the house. Season the water well, bring to a boil, add the shrimp, turn off heat shortly. If you're going to soak them a while, add ice to the water because they'll continue to cook and be overcooked. If you don't overcook them, the shells should come off easily.
I boil red potatoes in crab boil as well. I usually do it in a large bowl in the microwave until they're a bit tender. Then, I let them soak a while. I dry them and cut them in thick slices or chunks, toss them olive oil and roast in the oven. They're much creamier and crispier pre-cooked a bit.
Posted on 9/3/15 at 4:26 pm to Tiger Attorney
Bring seasoned water to a rolling boil on high heat
add shrimp
watch them very closely, and when the shell starts to separate from the meat, take them out
add ice to water to cool to the point that it won't cook the shrimp anymore
add shrimp back to water until they reach desired seasoning level
and like others have said, season the water more than you think you need
bon appetit
add shrimp
watch them very closely, and when the shell starts to separate from the meat, take them out
add ice to water to cool to the point that it won't cook the shrimp anymore
add shrimp back to water until they reach desired seasoning level
and like others have said, season the water more than you think you need
bon appetit
This post was edited on 9/3/15 at 4:27 pm
Posted on 9/3/15 at 5:17 pm to BMoney
I did this last week and house doesn't smell at all.
My technique is to boil water with extra seasoning. Dump shrimp. Watch until most are floating. Cut fire. Soak a few minutes. Taste test. Judge if should be removed based on peeling and seasoning.
My technique is to boil water with extra seasoning. Dump shrimp. Watch until most are floating. Cut fire. Soak a few minutes. Taste test. Judge if should be removed based on peeling and seasoning.
Posted on 9/3/15 at 5:57 pm to Tiger Attorney
Posted on 9/3/15 at 8:11 pm to Tiger Attorney
do you have a BBQ pit? You can set the pot up on the burner on that or on the pit itself. When you boil something with that much seasoning the smell lingers, unless you have a bad arse hoodvent
Posted on 9/3/15 at 8:59 pm to Winkface
Thank you all...fixed shrimp seven different ways for the family. It was all great.
50 lbs. Of free shrimp...I'm tired. About to switch over to the whiskey
50 lbs. Of free shrimp...I'm tired. About to switch over to the whiskey
Posted on 9/3/15 at 9:01 pm to ksayetiger
I have cooked potatoes like this many times. Sometime i would cook extra and the next day i would cut them up and toss them in the fryer. Goes well with catfish.
Posted on 9/3/15 at 10:04 pm to CarRamrod
Did you stop reading after that? I said to taste test after 5 min. Sheesh.
Posted on 9/3/15 at 10:47 pm to SUB
The side burner on my gas grill is used most often for boiling shrimp.
Over season water, boil, add shrimp, bring back to boil or close, turn off, add ice and soak for 10 minutes or more until desired spice level is reached.
Over season water, boil, add shrimp, bring back to boil or close, turn off, add ice and soak for 10 minutes or more until desired spice level is reached.
Posted on 9/3/15 at 11:49 pm to Tiger Attorney
Definitely add ice to stop the cooking process.
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