August 11, 2014 December 11, 2015 by Nick
Betsy’s family members have been visiting the same beach every summer time for any family reunion/holiday for 37 years. It’s a legendary retreat and between 30-50 family people allow it to be each year. We basically rent a whole block of homes. It’s an excellent tradition.
Since Betsy and My home is Colorado now, we always try to every just as much fresh sea food as possible manage. You are able to really get decent sea food in Denver nowadays, however it’ll set you back therefore it’s nice to obtain super fresh sea food cheaply.
For happy hour every single day, we’ll make sure to get this amazing bowl of shrimp ready for snacking. I attempted a couple of different ways of cooking the shrimp this season and arrived on which I believe may be the hands-lower easiest way for the way to steam shrimp.
It’s not even close to hard and steaming the shrimp such as this will give you tender and wonderfully seasoned shrimp.
Yield Serves 2-4. Prep Time ten minutes Total Time twenty minutes
Only a moment please.
Yummy
Ingredients
- 1-2 pounds large (16-20 count) shrimp
- Old bay seasoning
- Cajun seasoning (opt.)
- Lemons
- Cocktail sauce
Useful Equipment
Directions
1) Use kitchen shears or scissors to chop up the rear of each shrimp, exposing the vein if there's one. Wash it out any dirt or vein with cold water. Leave the covering round the shrimp though.
2) When all of your shrimp are cleaned, toss these questions steamer and season them well with Old Bay and optionally Cajun seasoning. I suggest using a couple of teaspoons of Old Bay per pound of shrimp. A variety of it will disappear during cooking.
3) Add steamer with shrimp to some pot of simmering water. Water should not really touch the shrimp if you're able to help it to. Allow the shrimp steam for around 6 minutes until they're cooked through and tender.
4) Serve shrimp while warm or chill over ice. Serve shrimp with lemon and cocktail sauce!
How you can Steam Shrimp
To Steam in order to Boil
Boiling shrimp is a very common approach, particularly if you are cooking a lot of them, however i don’t like boiling shrimp for any couple of reasons:
1) It’s difficult to season the shrimp well. You essentially just finish track of an enormous pot of super-salty water.
2) It’s quite simple to in excess of-prepare the shrimp. Even an additional minute within the water could be enough to show your shrimp from tender to rubbery.
Steaming though, while a little more of the set-up, solves these two problems therefore it’s my preferred method nowadays.
Prepping the Shrimp
Please. Please don’t steam (or boil) shrimp with no covering on. The delicate little guys can’t stand that sort of direct heat.
Leave the shells on when steaming these to provide them with just a little insulation in the direct heat. This can allow them to prepare a little slower and lead to more tender shrimp.
BUT, lots of people don’t like cooking the shrimp within the covering since it implies that the dirty vein from the shrimp is cooked in. To tell the truth, this doesn’t really bother me, however i have that it’s a little off-putting.
Here’s my solution. I take a set of scissors or kitchen shears and run up the rear of each shrimp. This slices the covering as well as about midway with the shrimp itself, exposing any vein that could be there.
After that you can easily rinse the shrimp under cold water to wash the vein however the covering continues to be intact round the shrimp!
The power feature of the method would be that the shrimp are simpler to peel once they are cooked!
The secret for simple shelling.
Seasoning!
When you’ve cut and cleaned your shrimp, it’s time for you to season them. Despite the fact that this option won’t be directly within the water, many of the seasoning will still sweat off them in the steam so you can utilize a liberal hands using the seasoning. I love to use a mixture of Old Bay and cajun seasoning.
Steaming!
Use a wide selection of means of steaming the shrimp at this time. The key part is you want the shrimp elevated within the water.
Water ought to be quickly boiling. For those who have a steamer basket that’ll work fine. Personally, I simply use my mesh strainer which basically functions like a steamer when you cover the pot.
One steaming method&...
For that large (16-20 count) shrimp, they will have to steam for five-6 minutes to become cooked through. I love to remove them at 3 minutes and toss them gently to make certain they're cooking evenly. If you're cooking a couple of pounds at any given time, those at the base from the steamer might prepare slightly faster.
You'll be able to overcook the shrimp still, however it’s a great deal harder to complete than should you steamed them.
When they're done, just pull them from the steamer and only serve them hot or chill them lower over some ice!
Personally, I love mine chilled.
The great factor about cutting the shells would be that the shrimp are super-simple to peel. The covering just type of unwraps round the shrimp also it’s ready for dipping!
Personally, I love to dip mine inside a simple cocktail sauce that’s ketchup along with a dollop of horseradish.
Lemon is usually a good option also!
Simple to peel and scrumptious!
I believe I attempted 3-4 different shrimp cooking methods which way of how you can steam shrimp was by far my personal favorite.
Buy good shrimp and prepare them such as this and also you’ll maintain for any great appetizer treat!
Require more appetizer ideas?
I steam mine in beer. I personally use beer rather water.
I've got a speckled-ware aluminum steamer pot w/basket, but each time I steam one pound or even more of shrimp, I must keep stirring and stirring b/c those at the base ultimately prepare faster. Then when each one is done, many are rubbery. Besides attempting to fish the done ones throughout the whole steaming process, and stirring and splitting up the fragile little babies, what’s a great way to make sure that each one is done perfectly? Before, I required the basket out and merely steamed them in water and seasonings (and a few vinegar), plus they arrived on the scene awesome. Don’t actually want to boil, but, how to proceed?
Hey Sherri,
You’ve arrived around the classic steaming problem without a doubt. In a nutshell, I’m unsure there's an excellent solution apart from tossing them midway through cooking to make certain they move about a little and therefore are cooked evenly. That actually works pretty much in my opinion only for 1 pound (2 pounds MAX) of shrimp. Usually I prepare them in a single pound batches basically’m cooking in addition to that, however if you simply get this amazing steamer/pot you could do this more.
Personally, I've found which i have a lesser possibility of overcooking all of them with this process than boiling them, however if you simply have have fun with boiling them than I'd just stick to the things that work. )
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Ice-cold steamed shrimp is among my personal favorite items to eat. I’ve sauteed shrimp many occasions but never attempted steaming them. Located a NYE party yesterday and desired to serve chilled shrimp. After I googled &"how you can steam raw shrimp&", found your link. These were fantastic. I couldn’t believe how easy it had been. I'm able to’t wait to test other recipes came from here. Thanks!!
Awesome Wendy. So glad it labored out for you personally!
For big shrimp: I left the peels on but de-veined them, doused all of them with Old Bays, single serving water within my electric pressure oven, (Instant Pot) ruthless one minute, released pressure. These were perfect!
I didn't remember to include which i steamed them over the water within the pressure oven :)
I'm in the Sc coast and that i love sea food. I attempted your steaming method and loved the way the shrimp arrived on the scene. Thank you for this type of simple scrumptious recipe
