Tuesday, December 20, 2011

Steamed Shrimp

Steamed Shrimp are my favorite and I always like to serve them over the Holidays. I really can not tell you why my family has always called them Steamed Shrimp because they are really boiled shrimp, cooked in beer and Old Bay. The simplicity of only 3 ingredients will makes you realize that less is more. I always remember that they were only served on special occasions and they were always a special treat. Of course when you make these you need to take 5 minutes to make my homemade cocktail sauce as well. Only the best for my guests. Every time I make these I get rave reviews. So if you want an easy to fix meal that will be sure to say I love you, then you must try these treasures. Merry Christmas!

Steamed Shrimp

  • 2 - 2 ½ lb. shrimp, either 26-30 count (large) or 16-20 count (extra large)
  • 2 12 oz. bottles of beer
  • ¼ cup Old Bay Seasoning, with a little extra for sprinkling
In a large dutch oven pot bring to a boil Old Bay and beer. When it has reached a full boil add shrimp. Once the shrimp come to a full boil again stir well, then cover lowering heat so that it will boil while covered and cook for 5-7 minutes stirring occasionally. *** Time saving version if you do not have time to thaw out your shrimp in advance. Bring beer and Old Bay to a boil, add frozen shrimp (maximum amount to cook at one time is 2 1/2 lbs), bring back to a boil. Then lower heat to a simmer and cover with lid. Start timing cook time from when frozen shrimp first came to a boil , for 5 -7 minutes.

Drain shrimp in colander or if you want to cook more shrimp remove them with a slotted spoon, reusing beer and repeating cooking directions. Only cook 2 ½ lbs at a time. With a slotted spoon transfer shrimp to a large bowl, sprinkle Old Bay on top of shrimp as you layer in bowl. You may serve these immediately or chill overnight and serve cold the next day. Serve with Cocktail sauce.

I prefer to buy wild caught shrimp over farm raised. I believe the taste is better. If fresh is not available frozen is fine. Just thaw out the night before in your refrigerator. Take advantage of sales on frozen or previously frozen shrimp (just ask for shrimp that have not been thawed out yet). I scan the newspaper and stock my freezer up when I see a bargain. Enjoy!

Cocktail Sauce

  • 1 cup ketchup
  • ¼ tsp. mustard powder
  • ¼ cup grated horseradish in jar
  • 1 Tbsp. fresh lemon juice
Mix together above ingredients well. You may make this a few hours in advance. Always use fresh lemon juice. this blows away expensive store bought cocktail sauce. I like my cocktail sauce spicy, if you do not, use less horseradish.

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