Shrimp Recipes

[Yoyoma1910]

Too complicated!

Boil Shrimp in Louisiana Crab Boil

peal and eat with your favorite sauce.

That's what you do with this recipe: Boil shrimp in a mixture of Louisiana Spices (and beer).


Please note, shrimp are a very delicate meat, it is quite easy to overcook or under cook them. Timing and technique are, as they say, everything. If you simply say, "Boil shrimp," Ok, but there's more to boiling a shrimp than simply boiling a shrimp.

[Fragony]

Wouldn't worry about overcooking all too much, meat just gets firmer, same taste more bite. Also hate peeling them, I buy frozen peeled uncooked tiger shrimps at the local toko and they are delicious. Unpeeled is better if you want to suck out the head but that's kinda bleh imho. Linguistines are an exception, but they are a bit expensive

[Fisherking]

Can we switch to Crawdads yet?
Can we huh.

Especially when we got us a real coo...I mean Cajun Cook talking.

[Yoyoma1910]

Wouldn't worry about overcooking all too much, meat just gets firmer, same taste more bite.

By no means of disrespect, I completely disagree. The entire sensual experience of a food must be considered. That's like saying don't mind your pasta, it just gets softer. Furthermore, as shrimp boil longer they began to loose their flavor to the water, and can become rubbery or even mealy.

Can we switch to Crawdads yet?
Can we huh.

Especially when we got us a real coo...I mean Cajun Cook talking.

We certainly can, but first I must insist we cover how to make a proper stock and how to make a roux (type and color depending on the dish).

[Fisherking]

We certainly can, but first I must insist we cover how to make a proper stock and how to make a roux (type and color depending on the dish).

Well by all means, begin.

We’ll even beg if you want.

[Yoyoma1910]

Well by all means, begin.

We’ll even beg if you want.

It's going to have to wait, I've been working from from 0630 to 2030 the last couple of days. I am tired.

[caravel]

Wouldn't worry about overcooking all too much

You do need to worry about it unless you're only planning to make stock.

[Fragony]

You do need to worry about it unless you're only planning to make stock.

Mwah, when I make paella for example I make it for two days, obviously needs reheating and they taste just as awesome. I usually grill or BBQ the suckers though and a little bit longer doesn't harm all that much, does matter with soft fishes and squid, but shrimps get more bite, certainly not rubbery

[Subotan]

I thought you weren't meant to reheat rice.

[Fragony]

I thought you weren't meant to reheat rice.

When reheating paella pour in some white wine, np. It's really better the next day imho. You don't want to have soft fish in it of course but I use only shrimp and clams, fish DOES need a master's touch so I gave up

[Subotan]

Never tried clams, as my mum hates shellfish, so we never had them in the house, so I have no experience with them...

I like them in restaurants though