Noz Posted May 5, 2019 Share Posted May 5, 2019 I cooked a crawfish/shrimp boil last night. Didn't turn out so good. The beasties were tasty and good but very hard to get them out of the shell. What did I do? Link to comment Share on other sites More sharing options...
Alpo Posted May 5, 2019 Share Posted May 5, 2019 I don't do mudbugs, but with boiled shrimp you start at an edge, by the legs, and peel it over across the back and down the other side. You don't get them OUT OF the shell - you take the shell OFF OF them. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted May 5, 2019 Share Posted May 5, 2019 2 minutes ago, Alpo said: I don't do mudbugs, but with boiled shrimp you start at an edge, by the legs, and peel it over across the back and down the other side. You don't get them OUT OF the shell - you take the shell OFF OF them. I can usually only buy shrimp that have already had the poop chute removed (“deveined”) so I start peeling near the “shoulders”. Link to comment Share on other sites More sharing options...
Alpo Posted May 5, 2019 Share Posted May 5, 2019 The advantages of living on the Gulf Coast. Link to comment Share on other sites More sharing options...
Chief Rick Posted May 6, 2019 Share Posted May 6, 2019 With crawfish pull the head off, pinch the tail and squeeze forward as you suck the meat out. With shrimp, pretty much the same but due to size I can easily use fingers to pull the meat out. Had me a mess of crawfish and boiled corn and potatoes yesterday on Pensacola Beach. Link to comment Share on other sites More sharing options...
BLACKFOOT SASS #11947 Posted May 6, 2019 Share Posted May 6, 2019 And, Don't cook them too long! Blackfoot Link to comment Share on other sites More sharing options...
Noz Posted May 6, 2019 Author Share Posted May 6, 2019 How much is too long? Link to comment Share on other sites More sharing options...
Alpo Posted May 6, 2019 Share Posted May 6, 2019 If you cook them too long, they have the texture of rubber. Link to comment Share on other sites More sharing options...
Chief Rick Posted May 7, 2019 Share Posted May 7, 2019 6 hours ago, Noz said: How much is too long? I like to boil 'em till they start to turn red and then turn the fire off and let 'em soak. They'll continue to cook after the fire is off. Put 'em in a tray and sprinkle liberally (one of the few instances I like that word) with Tony Chachere's. Link to comment Share on other sites More sharing options...
MizPete Posted May 7, 2019 Share Posted May 7, 2019 No, no, no. Once they turn red haul 'em out & eat 'em. It doesn't take but a minute. If hard to peel they may have been old; i.e. out of the water too long. Link to comment Share on other sites More sharing options...
BLACKFOOT SASS #11947 Posted May 7, 2019 Share Posted May 7, 2019 9 hours ago, MizPete said: No, no, no. Once they turn red haul 'em out & eat 'em. It doesn't take but a minute. If hard to peel they may have been old; i.e. out of the water too long. There ya go! Blackfoot Link to comment Share on other sites More sharing options...
Chief Rick Posted May 7, 2019 Share Posted May 7, 2019 11 hours ago, MizPete said: No, no, no. Once they turn red haul 'em out & eat 'em. It doesn't take but a minute. If hard to peel they may have been old; i.e. out of the water too long. Yep. That's why I said until they start to turn red. They'll continue to cook in the hot water while they soak up some more of that good flavor. When they're all red, take 'em out and dust 'em while they're still hot and wet. Link to comment Share on other sites More sharing options...
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