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Started By
Message
Give me an easy boiled shrimp recipe
Posted on 8/27/19 at 12:21 pm
Posted on 8/27/19 at 12:21 pm
My wife wants boiled shrimp tonight randomly. I know it would be much easier to pick them up, but I want to do these myself.
7
Posted on 8/27/19 at 12:30 pm to LSUcdro
Double the seasoning of a crawfish boil, bring water to a rolling boil, turn fire off, add shrimp and stir until they start floating, watch for when the shell starts to separate and take out, they will over cook very quickly so take them out earlier, you can always put them back in but can not uncook
Posted on 8/27/19 at 12:36 pm to LSUcdro
However you decide to cook, take them out and put directly into a zip lock bag then put into ice water to stop the cooking process.
Remove all the air from the bag that you can while putting them into the ice water using the water displacement method if you're familiar with that.
Remove all the air from the bag that you can while putting them into the ice water using the water displacement method if you're familiar with that.
Posted on 8/27/19 at 12:48 pm to LSUcdro
Broil > Boil
Posted on 8/27/19 at 1:21 pm to LSUcdro
Go to the spice Aisle in your store. pick up Louisiana Brand powder and zatarain's liquid. Follow instructions on the powder bag. when you soak, add zat's liquid.
Real easy.
Real easy.
Posted on 8/27/19 at 1:36 pm to Motorboat
Stovetop Boiled Shrimp
Ingredients
4 quarts water
5 tbs Zatarain's powdered Complete Crawfish, Shrimp and Crab Boil
2 tbs Zatarain's Concentrated Shrimp & Crab boil
1 bag of Zatarain's Crawfish, Shrimp & Crab Boil in Bag
2 lemons, quartered
1 medium onion, quartered
1 head garlic, cut in half
4 lbs head-on medium shrimp
8 to 10 new potatoes, if desired
4 1/2 ears of frozen corn on the cob
3 cups ice
Directions
Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5 minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon as you see that separation, turn heat off.
Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10 minutes or so until just right.
Notes
If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding: The spicy boiling water will have you coughing in no time unless you can vent it away.
"Here is how I do it at home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne.
I like to use a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags of whole seasoning because they remind me of my father, who was an expert shrimp boiler.)
I do like my shrimp spicy. If you don't, cut down on the liquid concentrate."
Ingredients
4 quarts water
5 tbs Zatarain's powdered Complete Crawfish, Shrimp and Crab Boil
2 tbs Zatarain's Concentrated Shrimp & Crab boil
1 bag of Zatarain's Crawfish, Shrimp & Crab Boil in Bag
2 lemons, quartered
1 medium onion, quartered
1 head garlic, cut in half
4 lbs head-on medium shrimp
8 to 10 new potatoes, if desired
4 1/2 ears of frozen corn on the cob
3 cups ice
Directions
Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5 minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon as you see that separation, turn heat off.
Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10 minutes or so until just right.
Notes
If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding: The spicy boiling water will have you coughing in no time unless you can vent it away.
"Here is how I do it at home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne.
I like to use a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags of whole seasoning because they remind me of my father, who was an expert shrimp boiler.)
I do like my shrimp spicy. If you don't, cut down on the liquid concentrate."
Posted on 8/27/19 at 1:36 pm to LSUcdro
Are doing corn, potatoes, etc, or just shrimp?
Whatever you do double the amount the of seasoning you have in your head.
Whatever you do double the amount the of seasoning you have in your head.
Posted on 8/27/19 at 1:38 pm to Motorboat
quote:
Follow instructions on the powder bag.
Louisiana Fish Fry Shrimp Boil instructions(and all products for that matter) say to bring water to a rolling boil, add shrimp, bring back to rolling boil and boil for 3 minutes.
OP - Do not boil your shrimp for 3 minutes. You will have ruined your shrimp.
Posted on 8/27/19 at 3:12 pm to SmokedBrisket2018
Go to Tony's and buy them already boiled...for free
Posted on 8/27/19 at 3:19 pm to LSUcdro
if you really want easy...peel the shrimp first
Posted on 8/27/19 at 3:33 pm to cgrand
Go to Hooters and order their steamed shrimp. Can't get better than that 
Posted on 8/27/19 at 5:56 pm to KosmoCramer
quote:
take them out and put directly into a zip lock bag then put into ice water to stop the cooking process.
Posted on 8/27/19 at 5:57 pm to Stadium Rat
Did you copy/paste that from somewhere Rat? Looks pretty good.
Posted on 8/27/19 at 6:42 pm to cgrand
quote:
if you really want easy...peel the shrimp first
I'll do that for things like casseroles where I use boiled shrimp, but I find they lose a good bit of their texture when boiled like that and I'd never do that for just eating them by themselves.
Posted on 8/27/19 at 7:58 pm to GeauxTigers0107
quote:Pretty sure that came from NOLA.com.
Did you copy/paste that from somewhere Rat? Looks pretty good.
Posted on 8/27/19 at 9:25 pm to Stadium Rat
I usually just eyeball the seasoning on a stovetop boil and it works well but if i can get a solid recipe I may try it.
Posted on 8/27/19 at 9:43 pm to LSUcdro
Will stink your whole house up for sure... my mom always bring back to boil then cut heat and soak them a little, then put them in a colander with crushed ice on them...they were always damn good... I make my own cocktail sauce by blending ketchup, L&P, lemon juice, garlic, horseradish
This post was edited on 8/27/19 at 9:46 pm
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