We moved here near Anchorage last March (wife's AF). We lived in North Dakota for 5 1/2 yrs before this. Most of the crawdad's I come across is the Chinese stuff in the supermarkets. I haven't looked to hard here but someone told me about the live crawfish I could get from La/Tx at a local seafood place here that cost alot. I'm to the point where it's worth it!:lol:
Yea i hear your pain im stayin in south florida now not far from the gulf i figured fresh shrimp would be cheap HELL no 8.50 a pound!!!!
Swimps Louisiana Seafood Promotion & Marketing Board I know you have already boiled your shrimp but this is as straightforward as it gets. Tyrann Mattieu! What a gift.:geauxtige
They turned out pretty good. I have done them before but it has been awhile. It is kind of hard to screw up deveined shrimp (easy peel). I did combine several suggestions except I didn't steam them as I don't steam crawfish either. For 20 lbs I used 12 oz zatarains, 2 bags Mike's Mojo (1 bag per 10lb's and they have salt premeasured), 1 bottle (large La hot sauce), 4 real sweet unyons, 6 leemons, 1/2 c cider vinegar, 1/2 cup oil. After water started to boil, they were in pot 10 minutes and barely starting to boil again when they floated and were pink, taste test said they were done. Turned fire off and dumped in a little ice to slow down the cook. Only kept them in 5 more minutes and they actually were pretty spicy for shrimp. I have done the 2-3 minutes after coming to second boil before and then taken them right out and usually you can put everything in the store in the pot and they are not that spicy (fresh shrimp though). Anyway..............will be back shortly for a lesson on jambalaya for a large group...........I can do dutch over style but have never done a huge batch in one big azz pot! Great game although I was worried that the Big East version of Baylor was going to throw for 500 yards.:geauxtige
