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How to freeze shrimp AFTER they're boiled
Posted on 4/8/18 at 12:53 am
Posted on 4/8/18 at 12:53 am
I know the best way to keep raw shrimp is in a frozen block of ice, but I want to boil first, and then freeze so I can take them to my folks. I'm planing on vacuum sealing it in a food saver pouch. Should I simply freeze the shrimp without liquid? Use the crab boil (I'm worrying that they'd become too potent while thawing in the fridge if I did this because one person doesn't like spicy)? Use water? How about peeled vs. unpeeled? I'm sure I'll take the heads off regardless.
5
Posted on 4/8/18 at 1:07 am to Degas
Your post is kind of all over the place. But my suggestion would be to dehead the shrimp, then vacuum seal them with a little boil water, then freeze.
But my first suggestion would be to UPS them fresh shrimp with a package containing all the spices, ingredients, and instructions.
But my first suggestion would be to UPS them fresh shrimp with a package containing all the spices, ingredients, and instructions.
Posted on 4/8/18 at 1:37 am to Degas
I'm interested in this thread. I kinda assume frozen shrimp will be mealy.
Posted on 4/8/18 at 2:05 am to Degas
quote:
How to freeze shrimp AFTER they're boiled
Don't!
Posted on 4/8/18 at 2:29 am to BigDropper
Here's the premise: I want to take Louisiana food to people who don't get a chance to try it, and they sure don't want the pungent boil smell in their home. I'm trying to do as little as possible in the kitchen there. I've got gumbo and crawfish etouffee that I'm transporting in frozen pouches that I will merely be bringing back up to temp in simmering water and then simply break open the bag and serve. That's worked brilliantly in the past. I'm trying to bring shrimp this time even though I know they might be compromised. Just trying to figure out the best way. I've ruled oysters out.
This post was edited on 4/8/18 at 2:44 am
Posted on 4/8/18 at 2:50 am to Degas
How far are you going that they can’t simply be iced down?
If packed properly with ice they will keep for quite a while after being cooked.
If packed properly with ice they will keep for quite a while after being cooked.
Posted on 4/8/18 at 7:29 am to Who Me
I'm flying. Iced down shrimp won't last in checked baggage. Frozen will get it there.
Posted on 4/8/18 at 7:38 am to Degas
quote:
Iced down shrimp won't last in checked baggage. Frozen will get it there.
They will if the shrimp are double ziplocked you use dry ice. I've flown with seafood like this before.
Again if you bring these people mushy preboiled shrimp you're not bringing the "taste of Louisiana" or however you put it. Get a good styrofoam ice chest, bag the fresh shrimp, pack with dry ice, duct tape the outside. Voila.
This post was edited on 4/8/18 at 7:48 am
Posted on 4/8/18 at 8:01 am to Degas
quote:
I want to take Louisiana food to people who don't get a chance to try it, and they sure don't want the pungent boil smell in their home.
Part of the Louisiana experience is the smells in the house. They'll get over it.
Or set up an outdoor cooking station. It's not hard to boil things over an open fire or a grill.
Posted on 4/8/18 at 1:07 pm to Degas
I'm not sure I understand how you're packing the frozen foods to take on the plane, but what about using frozen gel packs like these?
LINK
I have a number of these that I keep in the freezer when traveling with frozen or cold items. I use an ice chest or insulated freezer bags.
For the shrimp, you could put them, shells on, on a baking sheet in the freezer until they could pretty hard. Then, vac seal and place in the freezer. You can double bag them if you like.
A friend of mine was taking some frozen foods on a trip on which she was flying. She lined the suitcase with beach towels, put the foods and the gel packs on and wrapped them up with multiple beach towels for the flight. It worked. I can't recall how long the food was in the suitcase, but it was a number of hours as they also had to drive a ways from the airport to the destination.
LINK
I have a number of these that I keep in the freezer when traveling with frozen or cold items. I use an ice chest or insulated freezer bags.
For the shrimp, you could put them, shells on, on a baking sheet in the freezer until they could pretty hard. Then, vac seal and place in the freezer. You can double bag them if you like.
A friend of mine was taking some frozen foods on a trip on which she was flying. She lined the suitcase with beach towels, put the foods and the gel packs on and wrapped them up with multiple beach towels for the flight. It worked. I can't recall how long the food was in the suitcase, but it was a number of hours as they also had to drive a ways from the airport to the destination.
Posted on 4/8/18 at 1:26 pm to Degas
Man, that's a tough one. Maybe cook them just south of "done" and drop them in a bucket of liquid nitrogen to IQF shock freeze them so you don't get big ice crystals that'll make them mushy and to stabilize the enzymes in the head to stop the degradation that they cause. Then when you get where you're going, steam them from hard frozen to finish the cooking? I have no idea if this would work, but it seems like it hits all the things the industrial prepared food processors try to do to increase quality on the back side for frozen stuff. You can try a very small batch in your kitchen pretty quickly to see if it works. I just don't think it'll be as good as just properly packing fresh shrimp and overnighting them and cooking fresh there.
What you're asking might be a hard one to pull off. I've never really frozen them unless they were raw, shell-on, head off.
What you're asking might be a hard one to pull off. I've never really frozen them unless they were raw, shell-on, head off.
This post was edited on 4/8/18 at 1:35 pm
Posted on 4/8/18 at 1:52 pm to TigerstuckinMS
You can buy cooked shrimp in stores and have them shipped from seafood vendors, but they are usually flash frozen and loosely packed in bags. When shipped, they use dry ice and gel packs. I wouldn't pack cooked shrimp in water. I think they'll get mushy and not be as good as vac sealed would be if sealed after freezing them for a bit.
Posted on 4/8/18 at 2:23 pm to Houma Sapien
quote:
use dry ice
TSA will ask if there is dry ice in the ice chest. It is considered a hazardous substance to fly with because of the gases it emits as it melts (carbon dioxide). You CAN fly with it but have to declare it and are only allowed 5lbs of it in checked baggage. There's a few other things you'll need to do also.
quote:
Packages of dry ice must allow for the release of carbon dioxide gas.
The limit for dry ice for both carry-on and checked baggage is five-pounds.
Packages of dry ice must contain the language "Carbon Dioxide Solid" or "Dry Ice" and must also have the net weight of the dry ice on the package.
TSA
And some airlines will charge up to 150 bucks extra to fly it. I know because I used to bring meat across the Atlantic when I worked overseas. It's a pain.
Posted on 4/8/18 at 4:12 pm to Matisyeezy
quote:
I kinda assume frozen shrimp will be mealy.
took the words out of my mouth
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