Crazy I know. I need a good recipe. It’s not as easy as old bay and water.
Main thing is not to overcook.I stir mine also ,so all are cooked the same.I actually cut off the fire as soon as i dump them in.Time will depend on size of shrimp.Test a couple and then add some cool water to stop cooking process.Let soak another 10 or 15 minutes to allow seasonings to get in.
My deal is overcooking and not getting the seasoning soaked in. I’ll try adding the cold water. Thx
18’ Hewes Bayfisher
Make sure you have at least 4 times more water (volume) than shrimp. Bring water and spice/seasoning to a rolling boil, then add shrimp all at once. Cook for 2 minutes, stirring the whole time. Drain and rinse with cool water.
quote:
Originally posted by SurfFishLifeMake sure you have at least 4 times more water (volume) than shrimp. Bring water and spice/seasoning to a rolling boil, then add shrimp all at once. Cook for 2 minutes, stirring the whole time. Drain and rinse with cool water.
http://www.lowcountrypregnancycenter.com/
pro tip there -
Need to maintain temp when you add the shrimp or else it takes too long to heat back up -> slow cook -> rubber shrimp for me at least.
drain shrimp, dump ice on em and run cold water on them in the sink.
Great tips about stopping the cooking with cold water. I did some the other day and they just ok. Afterwards I read the Old Bay recipe on the tin and it says to add vinegar to your boil. I’ll try that next time and hope for more flavorful/tender shrimp
not exactly a pro tip but we also put a generous seasoning of old bay after cooking and cooling. That way the old bay gets on your fingers and the shrimp when you peel them
19’ American Skiff Coral Bay
I’ll add two things:
- Make sure the shrimp is fully thawed before dropping it in the boiling water.
- I like to dip the cooked shrimp in melted butter, then touch a corner of it in a mound of Tony Chacheres creole seasoning. (I’m sure Old Bay would be good too.)
If I boil shrimp and it’s not for a large crowd I peel and de-vein. I use about 3/4 beer and 1/4 water, a little fresh dill, a couple of caps of lemon juice and a big palmful of old bay. I’ll let sit in the pot for a couple of hours like this then bring to a boil. time water starts to boil remove from heat and ad a handfull of ice cubes and let sit another 10 minuets or so. Drain and drizzle just a little melted butter over them. eat.
Edit, I’ve found it really hard to be satisfied getting strong seasoning flavor unless you peel the shrimp.
Good local fresh shrimp don’t really need heavy seasoning. I use the Old Bay and vinegar per the Old Bay directions per pound of shrimp and have never been disappointed. Chinese farm raised shrimp, you can season, doctor, tweak and cover up all day and still not fit to eat.
Pioneer 222 Sportfish
Yamaha 250
quote:Tell it like it is brother.Wooooooooooooo
Originally posted by Long EnuffGood local fresh shrimp don’t really need heavy seasoning. I use the Old Bay and vinegar per the Old Bay directions per pound of shrimp and have never been disappointed. Chinese farm raised shrimp, you can season, doctor, tweak and cover up all day and still not fit to eat.
Pioneer 222 Sportfish
Yamaha 250
quote:
Originally posted by smanquote:Tell it like it is brother.Wooooooooooooo
Originally posted by Long EnuffGood local fresh shrimp don’t really need heavy seasoning. I use the Old Bay and vinegar per the Old Bay directions per pound of shrimp and have never been disappointed. Chinese farm raised shrimp, you can season, doctor, tweak and cover up all day and still not fit to eat.
Pioneer 222 Sportfish
Yamaha 250
fair enough… you can’t get the formaldehyde taste out of non local shrimp.
I’m with LE. Plus, I NEVER boil shrimp (or crabs). I steam them. Water, vinegar, beer and Old Bay in the water. Make sure water is just below the bottom of the basket. Get it to a rolling boil and lower the steamer basket full of shrimp (try to keep them in single layers) into the pot. I do sprinkle, liberally, some Old Bay on top of the shrimp (I’m an Old Bay junkie) and then put the lid on and steam until shrimp just turn pink.
God bless the “ignore” function.
try not adding water… I just wash, toss in a heated pot and cook until pink. Remove from heat and toss into a bowl of ice.
The water left on the washed shrimp is enough to create a steaming effect, cooking shrimp to a light pink and placing in ice will prevent over cooking. Perfect for fresh local (lowcountry) shrimp.
I have a T-shirt that says, “Friends don’t let friends eat imported shrimp.”
quote:
Originally posted by Long EnuffGood local fresh shrimp don’t really need heavy seasoning. I use the Old Bay and vinegar per the Old Bay directions per pound of shrimp and have never been disappointed. Chinese farm raised shrimp, you can season, doctor, tweak and cover up all day and still not fit to eat.
Pioneer 222 Sportfish
Yamaha 250