Thread: Bon Temps did a Drive By Here Yesterday

Yes, we need some pics of that. Like to see the deep fry oysters!
yum
Bob

Yum, love shrimp.

Boy I wish I was closer so Could do Bon Temps some favors!! I don't know what you did , but that's a heck of a return.

KABOOM time

Originally Posted by Rojo

Your method of boiling shrimp worked Flawless too.

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Now you got me curious. I boil mine until you can just start to see the meat separating from the shell (No more than 2 - 3 minutes max!). Just curious how he does his? I have also dropped them in a pot that we just finished boiling crabs in, take the crabs out, turn off fire, dump the shrimp in. Once they float to the top, they are done. Both of these methods have worked great for me and make the shrimp very easy to peel.

Well they boil their shrimp in straight water. I did a rolling boil, dump in the shrimp, return to a boil and cook for 2 minutes. Turn off the heat and add ice to stop the cooking. At this point the shell on every shrimp I checked was loose all the way to the tail. Once the water is cool enough to put your hand in add seasoning (liquid & salt). The shrimp peeled so easy (fresh off the boat - usually harder to peel) you peeled the first shell joint and pinched the tail, the shrimp popped out. They also took the seasonings, I soaked for 30 minutes. I'm going to use a instant read thermometer to do over but at about 130 degrees I am adding the seasoning. Bon Temps did add the seasonings to warmer water once and if I remember how he explained it the salt made the shell & flesh draw together. He may chime in a some time but I think I have the story correct. I figure there is a temp where it works, a threshold temp so to speak. Now using a accurate temp measuring instrument I plan on finding that threshold.

Nice!

I will be N LA alligator hunting next week. I may have to stop by.....bring some gator meat