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Started By
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Boiled Shrimp Help
Posted on 5/25/12 at 10:29 pm
Posted on 5/25/12 at 10:29 pm
I need a play by play on boiling shrimp. Every time i try i seem to Fuc# um up where they are hard to peel.
Whats the trick?
Whats the trick?
5
Posted on 5/25/12 at 10:46 pm to LSUgotDAT
Make water spicier than you do for crawfish and crabs, bring water to boil, throw shrimp in, bring water back to a boil, kill fire, let soak 10-15 min. You can throw some ice in to stop them from cooking. I've also used this method with success: bring water to boil, cut the fire, throw shrimp
In and let it soak 15-20min. Test them
After 5-10 min and they should be done when the shell(right behind top of the head) seperates from the meat.
In and let it soak 15-20min. Test them
After 5-10 min and they should be done when the shell(right behind top of the head) seperates from the meat.
Posted on 5/26/12 at 7:42 am to LSUgotDAT
Have a good exhaust fan if you do it indoors! But yeah what he said works the best. Just keep tasting them during the soak
This post was edited on 5/26/12 at 7:44 am
Posted on 5/26/12 at 9:10 am to LSUgotDAT
I bring to a hard boil. Throw shrimp in and as soon as water starts to come back to a boil take them out. If they are hard to peel you are overcooking. Look at them when the water is just about to start boiling again you will see that the shell is seperated from the meat in alot of places. Its pretty easy. I have always put a little bit of vegetable oil in the water, don't actually know if it does anything but thats what my family has always done so I do it.
Posted on 5/26/12 at 12:30 pm to LSUgotDAT
What is it about them that make them "hard to peel"?
Posted on 5/26/12 at 1:50 pm to Geauxtiga
quote:
What is it about them that make them "hard to peel"?
Most likely they are IQF shrimp wild shrimp or farm shrimp that have been thawed out. It is way harder to overcook a fresh(never frozen) shrimp.
Posted on 5/26/12 at 3:02 pm to Geauxtiga
I find if I boil them in water with just liquid (non-salted) crab boil, then add salt during the soaking phase, they are much easier to peel.
I think keeping them in high-salt water for both boiling and soaking phase causes a dried-out effect.
I think keeping them in high-salt water for both boiling and soaking phase causes a dried-out effect.
Posted on 5/26/12 at 3:58 pm to LSUgotDAT
Liquid boil and 1 stick of butter. Bring to a boil. Put shrimp in. Once they turn pink, take them out. Shrimp do not take long to cook. The longer you cook or soak them, the harder they are to peel and taste like mush.
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