Extremely fresh seafood, when and how.

Car Wash Mike

I was bestowed a gift of tuna steaks, grouper filets, and fresh shrimp from Florida.
I'm sure this is time sensistive as I don't want to freeze any. I thought about tuna steaks tonight, need advice.
Grouper for tommorrow, need advice.
The shrimp, I'm going to boil in cajun spices Saturday night and have for Chiefs vrs. The Pack on Sunday.
Had to travel the last couple days and was interent challenged.
Thanks,[p]CWM[p]

bigarms

Car Wash Mike,[p]For the boiled shrimp, I can tell you how us cajuns make um...what you say[p]First get some Zatarains crab boil in the bag,lemons,salt and onions. Get a pot of boiling water going....then put in the crab boils...couple of bags, onions quarted,couple of fist full of salt and lemons...squeeze them first then toss them in.[p]When all this gets smelling real good....make them shrimp swin for about 10 or 5 minutes...don't make them tired or they will be too tough...sample here is the key.[p]When all that is ready....don't let them cool, just stain them and peel.......[p]
[ul][li]crab boil[/ul]

Unknown

Car Wash Mike,
for optimum flavor, boil your shrimp in plain water. While your shrimp are boiling get yourself another pot with water and ice. Equal amounts of each. Add your seasoning in the iced water. When your shrimp are boiled, add them to the ice water. It shocks the shrimp, they absorb the seasonings really well and stops the cooking process.Let them sit in ice water for about 20 minutes. Take them out and package them for your game on Sunday.

bbqbeth

Wil,[p]WOW, is that ever a great tip...is that what keeps them plumb?

Unknown

shrimp. we put shrimp in rolling boiling water for 1 min. only, sometimes with extra large, 70 secs. then plunge in cold water. then squeeze a bit of lemon or lime over them. jan