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ISO: ISO: Feel dumb asking but...tips on boiling shrimp?
- Thread starter deb-in-mi
- Start date
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florisandy
Well-known member
deb, for frozen shrimp, 1 TBS of salt and 4 cups of water boiled per 1 lb. jumbo for 4-5 minutes...
Throw shrimp into an ice bath (I use a colander) to stop cooking.
These are my most recent notes and the shrimp was perfect. It took 5 minutes for me but I say 4-5 mins. max so as not to overcook them. Even better would be to make a court bouillon for boiling, but I haven't tried that yet.
Throw shrimp into an ice bath (I use a colander) to stop cooking.
These are my most recent notes and the shrimp was perfect. It took 5 minutes for me but I say 4-5 mins. max so as not to overcook them. Even better would be to make a court bouillon for boiling, but I haven't tried that yet.
When I want cooked shrimp for sandwiches or salads I follow the
recipe on the can of Old Bay Seasoning. They are steamed and always really good to use in a recipe. Here is what it says...
2 Tbsp Old Bay Seasoning
1/2 cup vinegar
1/2 cup water
1 # shrimp
"Combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover, steam until tender about 3-5 minutes. Drain, remove shells."
After water mixture comes to a boil I add the shrimp and continue to cook on the heat for maybe 10 seconds and then turn off the heat. Cover and let them just steam. You can tell when they are done because they will turn pink just don't over cook. They will be rubber. I don't know what you are going to be doing with them but I must point out this cold shrimp appetizer. It really is good.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=44003
recipe on the can of Old Bay Seasoning. They are steamed and always really good to use in a recipe. Here is what it says...
2 Tbsp Old Bay Seasoning
1/2 cup vinegar
1/2 cup water
1 # shrimp
"Combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover, steam until tender about 3-5 minutes. Drain, remove shells."
After water mixture comes to a boil I add the shrimp and continue to cook on the heat for maybe 10 seconds and then turn off the heat. Cover and let them just steam. You can tell when they are done because they will turn pink just don't over cook. They will be rubber. I don't know what you are going to be doing with them but I must point out this cold shrimp appetizer. It really is good.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=44003
Deb, look for a C-shape as the shrimp curl. U--they may still need a minute. O-they're overcooked.
By the way I just boiled up a couple pounds for a party I'm catering tomorrow using Emeril's recipe with crab boil mix. (but not his sauce--I'm using Meryl's green mayo)
This time I got smart and froze the boiling mixture for next time.
http://eat.at/swap/forum1/89218_Also_from_Charlie_Emerils_Creole_Shrimp
By the way I just boiled up a couple pounds for a party I'm catering tomorrow using Emeril's recipe with crab boil mix. (but not his sauce--I'm using Meryl's green mayo)
This time I got smart and froze the boiling mixture for next time.
http://eat.at/swap/forum1/89218_Also_from_Charlie_Emerils_Creole_Shrimp
music-city-missy
Well-known member
Be sure to season well
there is nothing worse to me than bland watery shrimp. We always put onion and garlic in the water, some crab boil, peppercorns, lemon slices, cayenne.
there is nothing worse to me than bland watery shrimp. We always put onion and garlic in the water, some crab boil, peppercorns, lemon slices, cayenne.