Thread: Bon Temps did a Drive By Here Yesterday

Sorry I didn't get back sooner. My bride and I peeled almost 200 lbs of shrimp over the last 2 days. Peeled not just deheaded. We like to peal and then seal a meal them in 2 lb bags so when we get ready to cook its less prep time. I brought home 150 lbs yesterday and I ran back down to the Island and met my cousin at the dock where he sells his daily catch and picked up another 100 lbs today. We freeze a lot of shrimp both boiled and raw that we use all year long for meals and holiday events.

Boiling shrimp is different than boiling other seafood. Salt makes the shrimp shells stick to the meat. So we boil the shrimp in salt free water. I sometimes add garlic and onion powder and some liquid seafood boil to the water before I add the shrimp as these are all salt free. I get salt free water to a roaring boil and drop in the shrimp. Once it returns to a boil, I boil them for 1 to 2 minutes max. You can see the shell lifting off the neck of the shrimp. Immediately I add ice to stop the cooking process and drop the temperature to a point I can put my hand in the water. I then add my salty seasoning. I like CAJUN LAND SEAFOOD BOIL but there are many out there that are very good. Mix the seasoning well and let the shrimp soak until it is seasoned to your taste. I usually soak mine in the cool seasoned water for at least 45 minutes to an hour since I don't use an over powering amount of seasoning. The key is to know how much water you are adding the seasoning to. Remember you added a ton of ice to stop the shrimp form cooking. I typically use 15 to 20 gallons of water to start with and since I have a drain valve on my boil pots I drain/ measure off 5 gallons of very hot water into a 5 gallon bucket the same time I am adding 5 gallons of ice. Now when I add my seasoning I know how much water is in the pot.

Understand this is not the technique to use for crawfish or crabs just for shrimp due to salt making the peelings stick to the meat of the shrimp. The shrimp peel easier once boiled than before they are boiled when this process is followed.

Rojo thanks for all you have done for me. Teaching me how to find and catch big slabs. Jeff my cousin said thanks for the package it will go to good use. Its my sons birthday tomarrow , my baby is 34, how time flies. I am boiling another 50 lbs of 21/25 count shrimp harvested today. Life is good.

Bon Temps !!

Originally Posted by BON TEMPS

Sorry I didn't get back sooner. My bride and I peeled almost 200 lbs of shrimp over the last 2 days. Peeled not just deheaded. We like to peal and then seal a meal them in 2 lb bags so when we get ready to cook its less prep time. I brought home 150 lbs yesterday and I ran back down to the Island and met my cousin at the dock where he sells his daily catch and picked up another 100 lbs today. We freeze a lot of shrimp both boiled and raw that we use all year long for meals and holiday events.

Boiling shrimp is different than boiling other seafood. Salt makes the shrimp shells stick to the meat. So we boil the shrimp in salt free water. I sometimes add garlic and onion powder and some liquid seafood boil to the water before I add the shrimp as these are all salt free. I get salt free water to a roaring boil and drop in the shrimp. Once it returns to a boil, I boil them for 1 to 2 minutes max. You can see the shell lifting off the neck of the shrimp. Immediately I add ice to stop the cooking process and drop the temperature to a point I can put my hand in the water. I then add my salty seasoning. I like CAJUN LAND SEAFOOD BOIL but there are many out there that are very good. Mix the seasoning well and let the shrimp soak until it is seasoned to your taste. I usually soak mine in the cool seasoned water for at least 45 minutes to an hour since I don't use an over powering amount of seasoning. The key is to know how much water you are adding the seasoning to. Remember you added a ton of ice to stop the shrimp form cooking. I typically use 15 to 20 gallons of water to start with and since I have a drain valve on my boil pots I drain/ measure off 5 gallons of very hot water into a 5 gallon bucket the same time I am adding 5 gallons of ice. Now when I add my seasoning I know how much water is in the pot.

Understand this is not the technique to use for crawfish or crabs just for shrimp due to salt making the peelings stick to the meat of the shrimp. The shrimp peel easier once boiled than before they are boiled when this process is followed.

Rojo thanks for all you have done for me. Teaching me how to find and catch big slabs. Jeff my cousin said thanks for the package it will go to good use. Its my sons birthday tomarrow , my baby is 34, how time flies. I am boiling another 50 lbs of 21/25 count shrimp harvested today. Life is good.

Bon Temps !!

Thank you for the Explanation on how you do it. Can't say I'll be doing any where's close to that much at a time, but will follow the sequence when we do some up...

Rojo, we ended up with 6 gators.

Gah lee goodness. When is supper time

Sent from my SM-N970U using Crappie.com Fishing mobile app

Originally Posted by tnduxcaller

Rojo, we ended up with 6 gators.

Well y'all had some fun!

does he deliver/drive by in Texas is my question ?