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Started By
Message
Crawfish Boil: Shrimp in the pot too?
Posted on 3/3/16 at 11:21 am
Posted on 3/3/16 at 11:21 am
Last spring, my father and I thought adding shrimp into a crawfish boil would be a good idea. We used our traditional recipe requiring the 30 minute soak, but just added a couple of pounds of shrimp (in a boil-safe bag so we could keep them together). To our great dismay, they came out rather bland.
So, do any of you add shrimp to your boil and get that crawfish taste? If so, how do you do it? I think it might be a lost cause, but it doesn't hurt to ask the F&D board.
If already been discussed, whoops. I searched crawfish boil shrimp and nothing came up
So, do any of you add shrimp to your boil and get that crawfish taste? If so, how do you do it? I think it might be a lost cause, but it doesn't hurt to ask the F&D board.
If already been discussed, whoops. I searched crawfish boil shrimp and nothing came up
9
Posted on 3/3/16 at 11:22 am to Fonzarelli
Just boil them separately.
Posted on 3/3/16 at 11:28 am to Fonzarelli
Why would you want shrimp to taste like crawfish? It's like wanting your chicken to taste beefy. Two different things, let 'em be what they are.
Posted on 3/3/16 at 11:34 am to Fonzarelli
My folks boil shrimp excellently...their secret is a shite load of cayenne. In a stock pot on the stove my mom would add liquid crab boil and salt then take the cayenne jar a liberally sprinkle the cayenne on there until the top surface was DRY with pepper. Yea, that's her recipe...make it dry. Boil that until it's dissolved, which will drive every living thing out of the house.
I know that's random, but there's a huge difference in relative seasoning.
I know that's random, but there's a huge difference in relative seasoning.
Posted on 3/3/16 at 1:49 pm to Fonzarelli
After pulling crawfish out to serve, bring pot to boil (add a little cayenne if you want), put shrimp in (we use the crawfish sack), boil for one minute, cut fire, soak for 5ish minutes then start taste testing til they get to your liking.
Posted on 3/3/16 at 2:18 pm to Fonzarelli
Throw them in right when you start to soak the crawfish.
Posted on 3/3/16 at 3:45 pm to Fonzarelli
Y'all are doing something wrong. I always throw five pounds in when I soak and they come out great.
Posted on 3/3/16 at 3:50 pm to LSUSPARKY621
quote:
After pulling crawfish out to serve, bring pot to boil (add a little cayenne if you want), put shrimp in (we use the crawfish sack), boil for one minute, cut fire, soak for 5ish minutes then start taste testing til they get to your liking.
This. Except mine go for 120 seconds at the most
Posted on 3/3/16 at 3:51 pm to tigersownall
quote:
Y'all are doing something wrong. I always throw five pounds in when I soak and they come out great.
Posted on 3/3/16 at 3:56 pm to Fonzarelli
They come out pretty good just adding them to the soak, and is what we do a bunch. But they're even better if you wait till the crawfish are done, flog a shitload more crab boil and/or cayenne to it, then boil as you would without the crawfish. Shrimp take a lot of spice.
Posted on 3/3/16 at 10:10 pm to Fonzarelli
Once I overcame my south Louisiana hardheadedness about other ways to do seafood and had steamed shrimp in Gulf Shores, that's about the only way I do it now. It's really the perfect way to draw out the flavor of shrimp without killing it.
Posted on 3/3/16 at 10:55 pm to Fonzarelli
After you cut fire to your crawfish, set your shrimp ina colander and use the lid of your pot to hold it under water. They can soak the length of the crawfish siak and won't be overcooked.
Posted on 3/3/16 at 10:56 pm to CoachChappy
Correct, toss in when the soak begins. Mother wise overdone
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