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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.
Attachment 493433
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.
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
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.Quote:
Originally Posted by 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.
Nice!
I will be N LA alligator hunting next week. I may have to stop by.....bring some gator meat
Wow! :yikes
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.Quote:
Originally Posted by tnduxcaller
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...Quote:
Originally Posted by BON TEMPS
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
Well y'all had some fun!Quote:
Originally Posted by tnduxcaller
does he deliver/drive by in Texas is my question ? :Rofl
TX is a little far from TN.