- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
When to add Royal Red shrimp to boil
Posted on 4/8/22 at 12:31 pm
Posted on 4/8/22 at 12:31 pm
I was given 6 pounds of head off, thawed royal red shrimp by a family member. Tomorrow I am having a crawfish boil, and wanting to incorporate those also. Do I throw them in when I start the soak process of the crawfish ? Thanks !
9
Posted on 4/8/22 at 12:33 pm to DillonR225
I’d wait a bit to let the temp come down a bit, those shrimp are super easy to overcook. Put them in the crawfish sack so you can easily pull them if they’re cooking too fast.
Posted on 4/8/22 at 12:37 pm to DillonR225
Not the best shrimp to boil, if you can steam them with the crawfish that would be your best bet.
Posted on 4/8/22 at 1:06 pm to DillonR225
The flavor of those shrimp is so delicate that you would be better off cooking them in melted butter.
Posted on 4/8/22 at 1:16 pm to DillonR225
I would cook them separately. They are naturally salty. When I boil them from frozen I put into a roiling boil with no salt or seasoning and pull them as soon as I see the water wanting to come back to a boil.
Posted on 4/8/22 at 2:37 pm to DillonR225
Shrimp need 1 minute in the pot, that's it. No soak, don't wait for it to roll again, just drop them in during a rolling boil, pull them out at 1 minute and spread them out so they stop cooking! Just try it, but maybe not with your shrimp..
Posted on 4/8/22 at 3:20 pm to armsdealer
This is pretty much what I do after a trip to Joe Pattie.
Posted on 4/8/22 at 5:42 pm to DillonR225
I do reds all the time, just throw them in during the soak. Come out great and peel easy.
Posted on 4/8/22 at 9:57 pm to heatom2
You soak’em as long as you soak crawfish, they’ll be rubber.
Posted on 4/8/22 at 10:45 pm to Mr Sausage
How long you recommend the soak time ?
Posted on 4/9/22 at 7:04 am to DillonR225
No soak. They are done quickly and need no extra salt.
In my opinion, they do not need the crawfish seasoning flavor. They have a delicate delicious flavor. Not all shrimp are meant to be boiled in heavily seasoned water. They aren’t the same as regular shrimp.
In my opinion, they do not need the crawfish seasoning flavor. They have a delicate delicious flavor. Not all shrimp are meant to be boiled in heavily seasoned water. They aren’t the same as regular shrimp.
Posted on 4/9/22 at 8:08 am to DillonR225
As Gris Gris said, no soak. Throw them in when you cut the heat. Pick them out as they float up.
Posted on 4/9/22 at 11:59 am to DillonR225
Where can you buy those?
Posted on 4/9/22 at 12:27 pm to DillonR225
Any suggestions on what to do with Royal reds if making a jambalaya?
Posted on 4/9/22 at 12:44 pm to Ham And Glass
You putting shrimp in jambalaya??
Posted on 4/9/22 at 3:23 pm to Trout Bandit
Want to try something different. I’m guessing this is bad form in Louisiana?
Posted on 4/10/22 at 8:05 am to Stexas
quote:
Where can you buy those?
Rouse’s carry them quite often.
Posted on 4/10/22 at 11:03 am to theantiquetiger
Are they frozen and ok that way?
I’ve never had them but heard a lot about them.
I know in the Gulf Shores area they are popular.
Thinking I’ve been missing out on something good.
Posted on 4/10/22 at 2:31 pm to Rohan Gravy
IMO they have a lobster like taste. I love em.
Posted on 4/10/22 at 2:50 pm to Rohan Gravy
quote:
Are they frozen and ok that way?
They are flash frozen on the boats. They are caught in deep water in the gulf and the boats typically run from the Gulf Shores areas.
They are very good.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News