THIS IS A 5 STAR RECIPE WITH SOME CHANGES YOU REALLY DO NOT NEED BUT A CUP OF WATER AND ABOUT A 1/4 CUP OF OLD BAY I PUT MY OLDBAY ON TOP OF MY SHRIMP AND THEN STEAMED ALSO I ADDED ABOUT A 1/4 CUP OF BEER TO WATER TO STEAM IN, COOKED UNTIL JUST PINK, DO NOT OVERCOOK OR SHRIMP WILL BE RUBBERY.
This is a pretty good start, however needs some improving in my opinion. The Old Bay called for is way too much - also, when steaming the shrimp, make sure to "steam" - not boil them. Use a colander inside a large saucepan. I make mine using 12oz. of beer such as Fat Tire Amber Ale or Corona, about 3/4 cup of water, 3T Old Bay and 1/4 white vinegar - bring to a fast boil and reduce to simmer. I also sprinkle a little Old Bay and Zatarain's Blackened Seasoning and a bit of Lemon Pepper over the shrimp - then into the colander (over the gently boiling beer/water/vinegar) they go. Cover and steam depending on size of shrimp. I use fairly large size and will keep the liquid on a low boil so the shrimp steam just until tails begin to curl. Chill or serve immediately.
Hey, a Marylander here, I have to say, this is a tried and true technique. Steaming versus boiling. Great!
Here is my 5 star version. Put a ceramic plate in the refrigerator to chill. Use the largest raw shrimp you can find, ok if it is frozen; I like the 13-15 shrimp per lb. for a minimum size. Defrost, de-vein and shell. Rinse, pat dry and sprinkle lemon-pepper, Old Bay and whatever dry-rub you like to make spicy. I use Steve Raichlin's Creole Rub. Put a 12 oz flavorful beer, a splash of vinegar and 2 tablespoons of Old Bay in a giant steamer pot with a lid; when it begins to boil, set each shrimp in the steamer basket. Put the lid back on, and in 3 minutes, you will have the most delish shrimps ever. Eat one, then spread the rest on the cold plate, stick in the frig for 1 hour minimum, 4 hrs. max. In the meantime, make the cocktail sauce: I use a refrigerated brand of local horseradish that doesnt even have a brand name, it is basically coarsely cut fresh ground horseradish with a little vinegar and soybean oil. if you want GOOD REAL HOT cocktail sauce, REAL horseradish is required, not the processed in the salad dressing aisle. I use any prepared cocktail sauce from a bottle, doesn't matter what kind; and mix equal parts fresh horseradish with the prepared sauce. You could use ketchup. Whatever! Then, I add the juice of a small lemon, whip it and whip it good and stick it in the frig (while the shrimpies are cooling down) to mix all those fine flavors. About an hour later my husband of 9 years begs me to marry him all over again. That is all. Good luck and have fun. Yeah!
I hate to stray from the recipe, but 3 ounces of Old Bay is a whole small jar! I just used 3 T of the seasoning and it was still super spicy. I could really only taste the Old Bay and not the shrimp.
Really quick and easy! We did this instead of instructions on seasoning box and think it's better this way! A quick rinse under cold water gets most messy stuff off and shrimp is still spicy. Kids didn't appreciate means more for us! Thanks for great recipe!
Very tasty but I think my way is 5 stars instead of 4. I roast the shrimp at 400 degrees just until pink on a baking sheet with a little salt pepper and olive oil. Then I season as the recipe suggests. Delicious and more depth of flavor when roasted instead of steamed. Also I think the texture is better this way too.
Good! I didn't add quite as much Old Bay as recipe stated (seemed like alot). I also added a little white distilled vinegar to the water.
steamed shrimp are ok but being from Delaware you DONOT ad the Old Bay till the end take off the heat keep covered and add. Even if you boil the shrimp(OK) drain and put back in pot and add the OLD BAY; I worked for steamed crab restaurant they didnot add the seasoning till the end.
