I need a refresher on boiling shrimp

1) Once the water comes to a boil I cut the heat
2) I prefer them with heads on but heads off/tails are good also.
3) I soak 5-10 minutes. I make sure the water is extra spicy so they don't have to soak as long and risk overcooking them
4) Heads off/Tails= 1-2lbs max per person if even that, Heads on= 2-3lbs per person

Heads off is almost all meat while heads on is about 60% meat of the total weight of the shrimp. Hope that helps.

I do just like this as well. And I always boil headless unless I've bought a bunch on the coast cheap. Even then I normally de head them. Just looks better and easier to deal with. Your guests will thank you.

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So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person?

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Too difficult to peel = cooked too long.

1. Boil until they start rolling to the top/floating. (45-90 secs after you drop into rolling boil)
2. I usually get heads off when I boil for that many
3. Key is the soak...be sure to drop in frozen ears of corn to get the water cooling...soak to taste. Usually 10-20 mins
4 1/2 lb to a lb...if there are 30-40 people, I would say ~25-30 lbs.

This is how I cook them.

Water to boil, add seasoning and garlic. Get rolling boil.
Add taters, back to rolling boil.
Add onions, sausage & whatever else ie. Mushrooms.
Let boil 5 mins, drop in shrimp....cut heat once they start coming to the top & drop in the frozen corn (or ice). Soak to taste.

Edited to add - be sure to cover pot so seasoning does not go up with the steam. I use combo liquid and powder

Head on
&

Remember - I never heard anyone complain the shrimp were under cooked.

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So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person

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1. Bring back to a very light boil and turn off.
2. Heads on
3. 10 minutes or so. Taste them, you will know when to take them out.
4. 1 lb per person usually does the trick.

I use powder initially and after I cut the heat I add liquid.

The key to easy to peel shrimp is to not add salt until after the cooking process.

Add shrimp to seasoned but unsalted boiling water and cook until you begin to see the separation of the body from the head - a little white protrusion. Cut the heat, add ice and salt.

I add fresh lemon juice after I have pulled from boil.

This thread just reminds me of the crawfish threads. My daddy's dad's uncle is a real cajun and he said the key to a good peeling shrimp is _______(insert theory here).

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Key is the soak...be sure to drop in frozen ears of corn to get the water cooling...soak to taste. Usually 10-20 mins

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Dude, you would have to drop in a frickin grocery cart full of frozen corn to cool off a boil with 40- 50 lbs of shrimp and boiling water.

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The key to easy to peel shrimp is to not add salt until after the cooking process.

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I have never done this and my shrimp come out just right 95% right 100% of the time.

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Add some vegetable oil to the water to stop the peeling or some people use vinegar just don't put to much.

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Alton Brown says


ETA: JasonL's method at the top is spot on. It's a fairly simple process, over complicating it is pointless. And I do head on as well, but headless works just fine.

So, a few questions, because I haven't done this in a while:
1. How long to boil them?
2. Do you get shrimp with heads on or off?
3. How long do you soak?
4. How many pounds per person?

1. Bring the water back to boiling after adding shrimp and then cut the heat to soak - I add olive oil to water and crab boil and liquid boil
2. heads on
3. 10-15 min
4. 1.5 pounds

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I know what works every single time and it's the salt and boiling until the head separates. Seasoning is all personal taste, but the correct cooking process and not cooking with salt works. I also use a small amount of cooking oil.

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I'm not saying it doesn't work. I'm just saying it isn't "the key" as I don't do it and yield the same results as you.

Not trying to bust your balls. There is obviously more than one way to skin this cat, but simplicity still seems to produce the same results as any other method out there.

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Jason, I seem to find that peeling difficulty stems from the actual shrimp having a soft shell rather than cooking too long.

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Soft shells are a different animal. They are shrimp that are growing and are a pain to deal with whether it is peeling them fresh or cooking them.

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A friend convinced me of this a couple of years ago when after boiling he had me put a handful back in the pot to sit after we took the rest of the batch out......we took those out 30 minutes later and they peeled just fine.

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So you let them soak for 30+ minutes?