STEAMED SHRIMP
Old Bay seasoning, onion, and garlic add tons of flavor to this simple and easy Steamed Shrimp recipe!
Provided by Kelly Anthony
Categories Appetizer Main Course
Time 13m
Number Of Ingredients 6
Steps:
- Add the onion, garlic, Old Bay Seasoning, and a bay leaf to a large pot. Add 4 cups of water or stock and bring to a boil over high heat.
- Once the water has come to full, roaring boil, remove it from the heat. Carefully add the shrimp and cover the pot with a lid. Set an 8-minute timer and allow the shrimp to steep in the pot. The shrimp is done once it is pink and opaque.
- Pour the contents of the pot over a colander, pick out the shrimp and set aside. Sprinkle the remaining Old Bay Seasoning evenly over the shrimp and serve alongside lemon wedges and cocktail sauce.
Nutrition Facts : Calories 175 kcal, Carbohydrate 1 g, Protein 35 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 429 mg, Sodium 1322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ONE-POT SHRIMP STEAMER RECIPE
There's a lot of talk these days about natural flavor and freshness. If there's one cooking technique that emphasizes those two qualities more than any other, it's steaming.When you steam, you get the pure personality of the food, for better or worse. There is no olive oil to soften and marry the ingredients. No sweet butter to compensate for less than perfect produce. No high, dry heat to add a charred crust.And yet, steaming can produce some of the most satisfying, light meals you can imagine. And the easiest too: With a little thought, you can put together an entire dinner in a single pot.The trick to doing it well is a matter of choosing ingredients with care. When I plan a "steamer" supper, I begin with a starchy vegetable such as red or Yukon Gold potatoes or squash. Then I add one or two other vegetables; they will determine the character of the dish. You want the flavors to naturally complement each other, since there won't be a puddle of broth or sauce to bring them together.The possibilities are limited only by what's in the market, but some good combinations are the potatoes with green and yellow beans, or carrots and Brussels sprouts, or asparagus and whole mushrooms. Think seasonally, of course. You want the freshest you can find.Once that's settled, it's time to think about adding a touch of richness. Some meat or fish will do that, and so will a simple dipping sauce.One of my favorite steaming meats is fully cooked chicken or turkey sausage. Jumbo shrimp or scallops also are great -- just add them at the end of steaming so they don't overcook.For subtle notes, try sprinkling whole fresh herbs or slivered ginger over the vegetables while they're steaming.As for the sauce, I like the lightness and tang of plain yogurt mixed with chopped herbs and minced garlic, along with Spike seasoning. (If you're pinched for time, just sprinkle the Spike over the vegetables, and serve plain yogurt alongside.) Or go in an Asian direction by making a basic dipping sauce from soy sauce, vinegar, ginger and hot sauce. (The quick alternative: plain soy sauce.)There are just a couple of other things to keep in mind. Steamers come in many sizes and shapes so the steaming time will vary. For even cooking, be sure to cut food into uniform pieces. While you're cooking, check the level of the liquid in the bottom of the steamer to be sure it doesn't evaporate.And remember, each time you lift the lid and that fragrant steam escapes, it will add a little extra time to the cooking.
Provided by Donna Deane
Categories MAINS, HEALTHY, FISH & SHELLFISH
Time 20m
Yield Serves 2
Number Of Ingredients 14
Steps:
- Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of the green onion and ginger. Stir in the chile sauce to taste. Set aside.
- Bring water to boil in the bottom of a 2-quart saucepan with a steamer insert set over, but not touching, the water. Arrange the mushrooms in the steamer, top side down. Place the bok choy over them and top with the remaining 1 tablespoon of ginger and green onion. Cover and steam over medium-high heat 5 minutes.
- Add the pea pods and shrimp. Cover and steam until the shrimp are pink and firm and the pea pods are crisp yet tender, 4 to 5 minutes. Divide between 2 plates and serve with some of the sauce (reserve the rest for another use).
INSTANT POT SHRIMP AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
- Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
- Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
- Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes.
- Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
- Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
- Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
- Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
- Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.
STEAMED SHRIMP
This how-to steam shrimp recipe results in perfectly steamed shrimp you can add to any pasta dish, or feel free to serve chilled with cocktail sauce.
Provided by thedailygourmet
Categories Shrimp Recipes
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
- Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
- Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
- Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
- Serve immediately or chill for later use.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 1 g, Cholesterol 172.5 mg, Fat 2 g, Protein 23.1 g, SaturatedFat 0.4 g, Sodium 168 mg
ONE-POT SHRIMP STEAMER RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of the green onion and ginger. Stir in the chile sauce to taste. Set aside. Cut bok choy crosswise into 1-inch slices, to make 6 cups. Bring water to boil in the bottom of a 2-quart saucepan with a steamer insert set over, but not touching, the water. Arrange the mushrooms in the steamer, top-side down. Place the bok choy over them and top with the remaining 1 tablespoon of ginger and green onion. Cover and steam over medium-high heat 5 minutes. Add the pea pods and shrimp. Cover and steam until the shrimp are pink and firm and the pea pods are crisp yet tender, 4 to 5 minutes. Divide between 2 plates and serve with some of the sauce (reserve the rest for another use). This recipe yields 2 servings. Each serving: 390 calories; 1,498 milligrams sodium; 442 milligrams cholesterol; 4 grams fat; 1 gram saturated fat; 30 grams carbohydrates; 59 grams protein; and 7.86 grams fiber.
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OLD BAY STEAMED SHRIMP | THE BLOND COOK
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5/5 (1)Total Time 16 minsCategory Appetizer, Main Course, SeafoodCalories 118 per serving
- Pour water in a large pot. Ensure the water will not touch the bottom of the steamer basket, even when boiling, if possible. Bring water to a boil over high heat.
- While water is coming to a boil, place the shrimp in your steamer basket. Sprinkle with Old Bay Seasoning and toss to coat as evenly as possible.
- Carefully place the steamer basket in the pot and cover. Reduce heat to medium, or enough to maintain a gentle boil.
- Steam for 4 to 6 minutes (will depend upon the size of your shrimp). Remove lid after 2 to 3 minutes and toss shrimp (using tongs). Cover with lid and continue to steam until shrimp have just turned pink and are opaque.
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