Boiling Shrimp (1 Viewer)

[dtc]

I love you guys so I'm going to share the answer I was given by the master of shrimp.

Get your water seasoned and bring it to a boil. Add your beer, spice, whatever and get it rolling then cut it off.

Let it sit until it cools enough where you can put your finger in and not cry.

Add a small amount of rice vinegar or white vinegar.

Then, turn back on your heat and add the shrimp. As soon as the shell separate or your water boils, kill the heat.

Pull one to test and use it to determine how long to soak or whether to use ice.

I usually don't have to use ice and get the soak heat on the front side.

FYI, this is for outside cooking big batches. I have never done this in small inside batches and when I have to do a berl for the three of us, I steam and sprinkle.

 

[doctorj]

I wish I could remember the details, but a patient of mine was telling a new method he tried. It was similar to the 2 minute one, but he did not add the crab boil until after the cooking, then he marinated the shrimp with the crab boil in the ice. He said it kept the shells from sticking and they were great. Anyone else try this technique?

 

[Redfish]

I boil for mine 2 minutes and let soak for 5.

That has pretty much worked for me or the years + add more seasoning during the soak time.

 

[saintfan]

Fry them. Now they come pre-oiled.

 

[bigdaddysaints]

hate to drag up an old thread, but when i searched for boiling shrimp, this was the one that came up.
i know the method to use, I've done them in the past . but I've only done like 20lbs at a time.
this weekend I'm doing like 80lbs. i have a pot big enough to do that much, should i do them all at once or split them up into 2 boils?

 

[buzd]

hate to drag up an old thread, but when i searched for boiling shrimp, this was the one that came up.
i know the method to use, I've done them in the past . but I've only done like 20lbs at a time.
this weekend I'm doing like 80lbs. i have a pot big enough to do that much, should i do them all at once or split them up into 2 boils?

1) is your large pot proportionally bigger than 80 lbs of shrimp as your smaller pot is bigger than 20lbs? Because if not, adding the shrimp will cool that water more and affect your cook time.

and

2) is serving the shrimp hot important to you?

 

[saintfan-n-alexla]

there is a guy online from Louisiana that does videos for "shrimp that peel every time" his trick is boil them in clear water and then add seasoning for the soak

never tried it

 

[SCharles]

That guys name is "Stalecracker"

there is a guy online from Louisiana that does videos for "shrimp that peel every time" his trick is boil them in clear water and then add seasoning for the soak

never tried it

 

[sfidc3]

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.

I've been doing this method (mostly) above as well for years now.....the only difference is I turn the heat off right before adding the shrimp, and depending on the size, let them sit for 2-4 minutes (at most)....then the ice cubes.....works everytime, all the time.....

 

[Paul]

That guys name is "Stalecracker"

“Dem yard pimps!”

 

[saintfan-n-alexla]

“Dem yard pimps!”

and yard tricks

 

[bigdaddysaints]

1) is your large pot proportionally bigger than 80 lbs of shrimp as your smaller pot is bigger than 20lbs? Because if not, adding the shrimp will cool that water more and affect your cook time.

and

2) is serving the shrimp hot important to you?

sorry, that was a mistype. 60lbs. i am doing like 60lbs. we have like 40 or so people, but there will be plenty of other food.
i have a 120 quart pot, i usually do 70 lbs of crawfish easily in it with potatoes and corn, etc. i don't think 60 lbs of shrimp should be a problem. i have an 80 quart pot, thats what i used to boil the 20lbs in, but it is way bigger than what i really need for 20lbs..