Boiling Shrimp (1 Viewer)

[BoatsNBeer]

I can boil crawfish and crabs with the best of em, but always seem to have my timing just off on boiled shrimp. I picked up 5 pounds today and after boiling some were just a touch mushy on top where the vein is. The rest of the shrimp was firm, it was only the part right on top where the vein is that got mushy. I assume I undercooked them slightly. Other times I overcook them and the shell sticks. I only get them perfect once out of every 3 or 4 times.

There is a very narrow time window where it seems they are perfect. What I did today was bring the water to a boil, put shrimp in, left on heat for 2-3 more minutes, took off heat and soaked for 5 minutes. These were big 16-20 count shrimp, with a good bit of them being in the 11-15 count range.

Other times, when I really don't feel like trying to perfectly time the cook time I just peel the shrimp ahead of time and put them peeled in the boil with the shells and all. This always works well and the spice soaks up well this way. But it kind of takes the ritual out of it when you're not peeling while eating.

So what's your method?

 

[superchuck500]

Mushiness is usually overcooking. I think your method might expose them to heat for too long.

I boil with shells (and head if heads-on). I get a rolling boil, using liquid crab boil, some powdered cayenne, a couple of bay leaves, and a halved lemon. Add the shrimp to the boil and leave them for about 3 or 4 minutes depending on what the water is doing (thoroughly orange is the best clue).

Then I turn heat off and immediately add a bunch of ice cubes. The point is to get the heat down quickly so the shrimp stop cooking. So you don't want to get the water cold, but enough ice to quickly get it down to lukewarm. Then I let them soak for about 20 minutes or so.

Try adding the ice after your boil cycle. It should get rid of the mushiness.

 

[BoatsNBeer]

Mushiness is usually overcooking. I think your method might expose them to heat for too long.

I boil with shells (and head if heads-on). I get a rolling boil, using liquid crab boil, some powdered cayenne, a couple of bay leaves, and a halved lemon. Add the shrimp to the boil and leave them for about 3 or 4 minutes depending on what the water is doing.

Then I turn heat off and immediately add a bunch of ice cubes. The point is to get the heat down quickly so the shrimp stop cooking. So you don't want to get the water cold, but enough ice to quickly get it down to lukewarm. Then I let them soak for about 20 minutes or so.

Try adding the ice after your boil cycle. It should get rid of the mushiness.

I'll try this next time. Thanks. lus-un2:

 

[BIG E]

I boil for mine 2 minutes and let soak for 5.
One guy at work here, brings his water to a boil drops the shrimp in, turns the water off and when the shell starts separating from the shrimp he pulls them out. I don't know if I trust that method.

 

[FLEA]

I bring the pot/water to a boil, add the shrimp and imediately turn off the heat and cover for 5 or 6 minutes. There always seems to be enough heat to cook the shrimp and enough time to soak in the spices. I don't add ice. I have never had a problem with under or over cooking.

 

[NCSaint]

I bring the pot/water to a boil, add the shrimp and imediately turn off the heat and cover for 5 or 6 minutes. There always seems to be enough heat to cook the shrimp and enough time to soak in the spices. I don't add ice. I have never had a problem with under or over cooking.

This is how I do it as well. Shrimps don't need much cooking anyway.

 

[BoatsNBeer]

I guess the mushiness is overcooking, but the shells aren't sticking. I guess the mushiness is what always confuses me.

 

[Yatman]

I turn heat off and immediately add a bunch of ice cubes. The point is to get the heat down quickly so the shrimp stop cooking.

this ^^

 

[mrwrench77]

I boil for mine 2 minutes and let soak for 5.
One guy at work here, brings his water to a boil drops the shrimp in, turns the water off and when the shell starts separating from the shrimp he pulls them out. I don't know if I trust that method.

Your guy at work is right, that's all it takes, they're fully cooked, and the shells, at least with my pot and burner, only take a few minutes to seperate. Get your water really boiling, drop in the shrimp, immediately turn off the fire, and let soak till the shells seperate.

 

[BIG E]

I guess the mushiness is overcooking, but the shells aren't sticking. I guess the mushiness is what always confuses me.

You sure they weren't rotten?

 

[Leastbay]

I bring the pot/water to a boil, add the shrimp and imediately turn off the heat and cover for 5 or 6 minutes. There always seems to be enough heat to cook the shrimp and enough time to soak in the spices. I don't add ice. I have never had a problem with under or over cooking.

Me three, as soon as I add the shrimp and it starts boiling I turn it off.

 

[Superfan]

I cool the pot off on the outside because i dont want to water down the spice. I also put cooking oil in the boil so the shells dont stick.

 

[keepoursaints]

I usually let mine boil for 2-3 minutes as well. I've never tried the ice method with shrimp, but use it with crawfish and it helps soak up the seasoning really well. I definitely wouldn't boil them for more than 3 minutes

 

[Dave]

Add the shrimp to boiling water, stir, cover, and remove from heat. Let it stand for 8-10 minutes or until they are cooked through.

 

[SaintsFanInLA]

Sounds like you are not using maryjane. With the proper use of this "cooking" herb, no matter how you prepare the shrimp, you WILL devour them. I mean, you could boil them in a pot of coffee and they'll be utterly delicious.




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