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.
SPICED STONINGTON SHRIMP STEAMED IN BEER
Provided by Jasper White
Categories Beer Mustard Shellfish Steam Quick & Easy Mayonnaise Shrimp Spice Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 26
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-BOILED SHRIMP
This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.
Provided by Nita Rockwell Minto
Categories Seafood Shellfish Shrimp
Time 1h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1030.1 calories, Carbohydrate 12.1 g, Cholesterol 737.8 mg, Fat 67.9 g, Fiber 0.4 g, Protein 78.6 g, SaturatedFat 40.1 g, Sodium 2166.6 mg, Sugar 1.1 g
SPICY STEAMED SHRIMP
Steps:
- In a large pot, bring 1 quart of water to a boil.
- Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning.
- Steam shrimp until pink.
- Eat by removing shells as you go and dipping in cocktail sauce.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 38.8 g, Cholesterol 345.1 mg, Fat 4.4 g, Fiber 7 g, Protein 41.1 g, SaturatedFat 0.6 g, Sodium 7350.2 mg, Sugar 23.4 g
SPICY BEER-BOILED SHRIMP
Make and share this Spicy Beer-Boiled Shrimp recipe from Food.com.
Provided by evelynathens
Categories Cajun
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain.
- Melt the butter. Stir in the lemon juice, black pepper and cayenne pepper.
- Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.
SHRIMP STEAMED IN BEER
Here is another of our favorite ways to prepare shrimp. This is great with a caeser salad, garlic bread and cold beer. Serve it with lots of napkins! We found this keeper in The Florida Cookbook by Jeanne Voltz.
Provided by Acerast
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
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