Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Wednesday, June 3. 2015

Low Country Shrimp Boil

Pic is preparation for the cocktail hour shrimp boil at the Greyfield Inn.


Why are the shrimp so tender? They are bought directly from the shrimp boat, and they are in the boil in their shells for 2 minutes max - 90 seconds preferably - just until they turn pink. I tend to find shrimp boring but these were sweet and not chewy.


The square hole in the table is for the shells. Works for oyster roasts too.


You are supposed to drink beer with them.


They use this recipe for dipping sauce.

Posted by Bird Dog in Food and Drink at 17:00 | Comments (4) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

For many seafoods, cooking and eating before rigor mortis sets in keeps them tender.

That's especially important with abalone and makes it worthwhile to freeze your ass off hunting them in the cold Pacific yourself.
#1 Whitehall on 2015-06-03 22:56 (Reply)
I suppose no seasoning is added to the cooking water(?). I can't imagine the shrimp being imbued with any perceptible flavoring after only 90 seconds, unless the shrimp remain in the water after the vessel is removed from the heat.
#2 LWS on 2015-06-04 08:48 (Reply)
Nope. Read the recipe.
#2.1 Bird Dog on 2015-06-04 11:13 (Reply)
"Not chewy"--I should hope not! Only an overcooked shrimp is chewy. As soon as they're opaque, they're done, get 'em out of there. If you need to get flavor into them, you can't do it by more boiling.

Despite being on the coast, we can get surprisingly little good fresh fish, but shrimp is the exception: plentiful and very, very fresh.
#3 Texan99 on 2015-06-04 13:22 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.