Steamed Shrimp

Use this recipe for Shrimp Cocktail (see below) or any other recipe that calls for cooked or steamed shrimp.

There are many recipes for steamed or boiled shrimp. A popular recipe when boiling is to use beer in place of the water. Others use a half water/half vinegar mixture. Popular spices are bay leaves, Old Bay seasoning, pickling spice, and peppercorns. This is the recipe I have always used. Sometimes we just use pickling spice and sliced lemons.

Also see Southern Pickled Shrimp, which is similar.

2 pounds shrimp, deveined but with shells on
Water
1 teaspoon sea salt
1 lemon, sliced
2 tablespoons pickling spice
1 bay leaf
2 teaspoons paprika
1 handful fresh thyme leaves
1 handful fresh flat-leaf parsley

Slice the lemon and measure out the herbs and spices, and ready them to be placed on top of the shrimp.

In a large pot with a steamer insert, add just enough water with the salt to come up to the base of the steamer. Cover and bring to a boil.

Place the shrimp in the steamer, one pound at a time (do not crowd them or they won't steam evenly), and distribute half of the lemon slices and herbs and spices on top. Cover and bring back to a boil and let steam until the shells of the shrimp turn pink and the tails start to curl, about 5 minutes. Check them after a few minutes and redistribute the shrimp if necessary so all sides are steamed evenly. Do not overcook as overcooked shrimp become tough.

As soon as they are cooked, spread on a cookie sheet so that they cool as quickly as possible. Steam the other pound of shrimp with the remaining lemon slices, herbs and spices. Once cooled, place in an air-tight container and refrigerate until well chilled.

To Serve:

Peel, or serve them You-Peel-Em style, with Cocktail Sauce as an appetizer. If you peel them, remove the shell except for the tail, which is used as a handle for eating. When ready to serve, place ice in the bottom of a martini glass or similar glass dish and spoon cocktail sauce on top. Place several shrimp on the rim of the glass with the tails on the outside. Garnish with lemon wedges and parsley sprigs.

Other good sauces are Remoulade Sauce (a New Orleans tradition) and Louis Sauce (popular on the West Coast).