Boiling sum shrimps for the game. Thought I might solicit some recipes from those that "live with the shrimps". Not doing but 20lbs but I can never quite get the shells to peel perfectly. Fire away and let me know what you do.:LSU231:
Go to Kroger and get the Easy Peel shrimps, add a bit of butter [1/2 stick per 10lb], and some Slap Ur Mama seasoning, and you'll be good to go.
Yup, adding butter or a bit of oil helps with the peeling. I usually throw some sliced lemon, onions, and whole garlic into the boil as well as liquid 'crab boil'. The garlic is good to eat as well (and of course some of those red/new potatoes and 1/2 cobs of corn) Usually make a cocktail sauce of ketchup, prepared horseradish, a bit of worstershire sauce, a dash of lemon juice, and a couple of good dashes/shakes from a bottle of tabasco sauce as well.
First of all Steam them, don't boil them. In water under them, equal amounts or water and vinegar. Sprinkle in a good dose of Old Bay, add a couple squeezed lemons and off you go
First you get gulf shrimp. If you can't get gulf shrimp, pick something else to eat. Fill a very large stock pot with water and add your crab boil (not that Old Bay **** people on the easy coast insist on using). They should have Zatarain's in DFW. Obviously if you want it spicy, use more and bring it to a boil. Throw in a bag of new potatoes and cook about 10-12 minutes. Then you'll want to add some good sausage. (Cut it into chunks if you're using a small pot) Cook that for about 15 more minutes. Now if you still have room, add onions, corn, artichokes, etc. and cook another 10 minutes. Now that the veggies are almost done, add shrimp and when the water returns to a boil, shut off the heat and remove it. Let it sit and cook for about 5 minutes. It does not take long to get them perfect and like it hs already been mentioned, you simply must not over cook them. Drain and eat.
