I do a couple of big crawdad boils every year and there are a few guests who will not eat anything very spicy, especially crawdads. So... I'm incorporating 10lbs. of 16/20 wild caught gulf shrimp in our menu. I'm not a big fan of boiled shrimp, so I need a your best boil recipe that's not very spicy (hot).

Thanks... BP..

I don't do a traditional boil but do boil shrimp. I have used various types of commercial crab and shrimp boils. Shrimp don't take on a lot of flavor if you cook them right. Really about three or four minutes at a good boil is all they need. When I boil shrimp I use whatever boil mix I happen to grab have not found one I like over another. I am typically boiling no more than a couple pounds. I will use about double the seasoning that is recommended. In addition to the crab boil I do about a couple teaspoons of caraway seed and a lemon per pound of shrimp. Bring to a hard boil for about five minutes. Turn off let steep for about twenty minutes. Return to boil add shrimp. As soon as they are pink and curled up pull them out. They will be tasty but very mildly seasoned. To kick up the flavor I give a toss in seasoned butter, do the same with grilled shrimp. Very good.

For the butter mix. Stick of butter for a couple pounds of shrimp couple table spoons olive oil. Three to four generous tablespoons of chopped garlic. Teaspoon to two of anise seed. Half teaspoon to tablespoon of red pepper flakes depending on the heat you want. Heat the oil and butter on med low heat. Add the garlic. Cook gently want to soften the garlic but not brown it. Once soft turn up the heat. Once you got a good sizzle add the anise and red pepper. Quick toss for a minute or so then shut the heat down to super low.Want to keep warm but not cook it. Let sit about twenty minutes. Once you pull your shrimp from the boil or off the grill turn the butter up to high heat. Drop the shrimp in quick toss or two to coat shut the heat off.

Is Old Bay too much?

Made this yesterday for my daughter-in-law and it was a major hit... again...
Sweet onion cut in 6 wedges
Stick of butter
2# shrimp
6oz white wine
1tsp salt

Put together in a covered pot on high heat and bring to a boil. Turn off heat, but leave on the burner. Ladle the shrimp out and set aside.

Add 2# of snap peas to the kettle and bring to a boil again on high. Turn off the heat and put the everything in a large serving bowl.

Crusty French bread to sop up the liquid is really good... absolutely as simple as possible...

I boil for no more than 3-4 minutes. I put some of Tony Chachere’s Creole seasoning in the water.

And, it don't suck.

OB is on the road to shrimp nirvana.

Pressure cooker and heavy dose of OB will blow your socks off

dont over boil . 2 minutes take out when they turn pink

Yep biggest mistake is to overcook seafood. I do a a minute thirty at a boil take out and they will still cook a minute or so. Throw some seasoning on cooked shrimp while hot.

I like zaterains but old bay is great too. Throw in some sausage red baby potatoes and corn on the cob and cook about 10 to 12 minuets on low boil. 10 minutes

Pressure cooker!?!? Shrimp will be overcooked long before it gets up to pressure.

NADA start with boilng water into my digital PC

3 minutes. Manual PR Never had a problem.Nice firm solid shrimp

Firm and solid? Shrimp?

They should be nearly as soft as when raw, but hot. IMO.

But hay!! Your cammarones, your method!

They got a good bite (firm) Never saw that as a problem.

Delish. HEAVY on the Old Bay

Old bay in the water/beer.

Old Bay, heavy, over the cooked shrimps.

Don't rub you eyes while eating.



PS. I miss eating mudbugs.
Trips on I-10 across Louisiana were always planned around
stopping a Crawfishtown USA,they had good food and truck parking.

LOL!
My wife buys frozen, pre-cooked shrimp then complains that it gets over cooked!

Old bay is useless, use Zaterans bottled crab boil.

I like beer in the boil and put the shrimp in while boiling and turn the heat off. Take them out after two to three minutes and sample one. If they need more leave them in a colander, if done throw some ice in the colander and rinse with cold water very briefly, if you want them cold then keep adding ice but don't rinse them again as they lose all the seasoning and some of the flavor. Old Bay works best after they are cooked or for the so called Maryland style BBQed crab. Do the shrimp before the craw-fish or separately or they will taste like craw-fish. But fine to do craw-fish after the shrimp.

If you are hard core save all the shells and cook up a stock, this is the best thing for gumbos.