Bon Temps did a Drive By Here Yesterday

[Rojo]

Bon Temps, I'm starting to like this guy and his family. Not getting into to much of the details I did a favor and this is how Bon Temps repaid me, a delivery at that.



He dropped 50 pounds of shrimp on me, thank you Bud. Your method of boiling shrimp worked Flawless too.

I still have some to Head tomorrow so I have some oysters to join some fresh shrimp in the Deep Fryer. Cooking Crappie post will follow.

[BobC]

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

[SuperDave336]

Yum, love shrimp.

[wc870]

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.

[Ketchn]

KABOOM time

[shadow]

Your method of boiling shrimp worked Flawless too.

.

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.

[Rojo]

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.

[Gone Fishin']

Nice!

[tnduxcaller]

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

[Rojo]

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

For several years I caught alligators here with the MS State Trapper. There was no Federal season on them then so only nuisance alligators were caught. If it was 7ft or less we had to relocate alive, if 7ft 1in or longer we could harvest. The trapper got all the sales on the skins, I got as much alligator meat as I wanted for catching and cleaning them. Anyway I developed a sausage recipe using ground pork shoulder & alligator meat, 50/50 mix, it is so delicate you can't put the sausage in a natural hog middle. We made patties and cooked them on the Gas Grill. Just fantastic double patty burgers they made.