we used Water, Old Bay and a beer or 2 to boil,

(put the beer in the water )

then when done, rinse, (cold water) and apply more old bay

quote:

Originally posted by trapper189:

quote:

Originally posted by honestlou:
I truly mean no offense to you personally, but being from Louisiana, this made me shudder!

Well then, how would you, being from Louisiana, do cold boiled shrimp?

What about PASig's method made you shudder?

Hot or cold doesn't matter . It's all in how you cook the shrimp initially . Throwing them in a bowl of ice ain't rocket science .

Being from Louisiana , we tend to be passionate and even very defensive when we see recipe's for foods that we take very seriously . Boiling shrimp , crabs , or crawfish , is an art form for some folks . Recommending Old Bay is a sacrilege . Nothing personal , it's just not what we use . Hell , I'm nearly 65 years old and never heard of it until a year ago on a recipe page . I'm not trying to insult anybody , it's a cultural thing . I get it .

quote:

Originally posted by selogic:
Being from Louisiana , we tend to be passionate and even very defensive when we see recipe's for foods that we take very seriously .

Well then, how would you, being from Louisiana, do cold boiled shrimp?

quote:

Originally posted by PASig:
Keep it simple

Pot of water
Sliced up onion
Couple lemon halves squeezed into it, throw them in
Couple stalks of celery rough chopped
Handful of rough cracked black pepper
Some white wine
Bay leaf or two if you have them

Bring to a boil for a few min, then add shrimp and simmer gently for 3-4 min then remove shrimp with slotted spoon to ice water bath immediately to stop the cooking.

Look up Marie Rose sauce, I had this served to me with cold shrimp in Ireland and loved it. It’s what the Brits and Irish use as a condiment rather than cocktail sauce, it’s got a base of mayo and ketchup with some other seasoning, delicious.

That recipe looks good. Might give it a go. But I wouldn't call it "simple". Simple is; put the shrimp in boiling water and boil the apricate time based on the size of the shrimp, then cool in ice water. Eat. That's what we do at family functions except we through in a couple of bay leaf. Cocktail sauce is ketchup, and horseradish, with a squeeze of lemon. There's never left overs.

quote:

Originally posted by lastmanstanding:
I used to eat a ton of cold boiled shrimp in the oyster bars in Nawlens. Lots of oysters too. It was the best shrimp I ever had. They would have a huge bowl filled with crushed ice and packed with cold boiled shrimp and you would order it by the dozen. I just never made it for myself. I figure there's a method beyond just throwing shrimp in boiling water for a period of time. But maybe it's just that simple.

Salted water, get the water boiling good first, adding a 1/4 cup of vinegar makes the shells easier to peel but not necessary, the key is getting GOOD wild shrimp. Costco sells some gulf ones with the shells on in a 2lb frozen bag that are excellent.......thaw them, throw them in the boiling water until they all float, then put them in ice to stop the cooking process.......done......

If you want old bay shrimp, I do the vinegar, add a lot of old bay, and let it simmer for 20-30 minutes for the old bay to dissolve really good, then get boiling and throw them in like above.

quote:

Originally posted by trapper189:

quote:

Originally posted by honestlou:
I truly mean no offense to you personally, but being from Louisiana, this made me shudder!

Well then, how would you, being from Louisiana, do cold boiled shrimp?

What about PASig's method made you shudder?

I would boil in Zatarains or Louisiana crawfish boil, which will give a great flavor to the shrimp. Ice them if you want them cold.

What made me shudder was the thought of using lemon and celery and white wine and black pepper as seasoning, which I think would yield the same results as plain water. But mostly the thought of using a sauce that the Brits use.

But of course I'm mostly just joking. There's nothing wrong with just steaming or boiling shrimp and using cocktail sauce. And a mayo and ketchup based sauce certainly can be good.

The big difference is that we cook food in a way that the food has flavor without having to slosh it in sauce. Especially shrimp, crabs, and crawfish. But fried or broiled seafood should taste good too. Not fried, boiled, or broiled with no seasoning where the only flavor is whatever sauce you put on it.

quote:

Originally posted by selogic:
Being from Louisiana , we tend to be passionate and even very defensive when we see recipe's for foods that we take very seriously . Boiling shrimp , crabs , or crawfish , is an art form for some folks . Recommending Old Bay is a sacrilege . Nothing personal , it's just not what we use . Hell , I'm nearly 65 years old and never heard of it until a year ago on a recipe page . I'm not trying to insult anybody , it's a cultural thing . I get it .

Go on. Don't stop there. I'm eager to learn.