Shrimp Steamed In Beer Food

SHRIMP STEAMED IN BEER

Steps:

• Wash and drain the shrimp.
• In a large saute pan or Dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 Tablespoon each of parsley and chives.
• Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute.
• Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl.
• Make a butter dipping sauce by melting butter in a small saucepan.
• Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste.
• Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

SPICY BEER-STEAMED SHRIMP WITH KICKED UP COCKTAIL SAUCE

Steps:

• In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.
• In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.
• Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Mix all ingredients together and whisk well to combine.

BEER SHRIMP BOIL

Steps:

• In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls.
• Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don't forget the empty bowls for the shrimp shells. Enjoy!
• Serving Suggestion: I love a great loaf of French bread with this to sop up the yummy sauce!

BEER-BOILED SHRIMP

Steps:

• Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

STEAMED SHRIMP

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.

SPICED STONINGTON SHRIMP STEAMED IN BEER

Steps:

• Make rémoulade:
• Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.
• Steam shrimp:
• Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.
• Bring beer and vinegar to a boil in large nonreactive pot. Transfer shrimp with marinade to steamer/colander insert and steam over liquid, covered, 3 minutes.
• Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
• Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.

BEER STEAMED SHRIMP WITH GARLIC BUTTER

Steps:

• Heat butter and garlic in Dutch oven over medium heat until sizzling and fragrant, about 4 minutes.
• Pour garlic butter into serving bowl and stir in lemon juice and hot sauce. Cover and keep warm.
• Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat.
• Sprinkle Old Bay Seasoning evenly over shrimp and transfer to steamer basket.
• Cover and steam until shrimp are cooked through, 4 to 6 minutes.
• Transfer to serving platter.
• Serve with warm garlic butter for dipping.

VICTORY'S KICKED UP BEER STEAMED SHRIMP

Steps:

• in pot combine all ingredients except shrimp bring to a hard boil shut off heat add shrimp stir cover steam for 6 minutes its that easy enjoy.