Beer Steamed Shrimp With Tomato Sauce Recipes

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.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE

Steps:

• Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
• Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
• Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

PEEL N EAT BEER STEAMED SHRIMP

Steps:

• Rinse shrimp and set aside.
• Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent.
• Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque.
• Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley.
• Serve with sliced sourdough bread for dipping.

HERBAL SHRIMP DELIGHT WITH BEER SAUCE

Steps:

• In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.
• In a small bowl, blend the flour and water to a paste.
• Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.
• Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.
• Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.

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.

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.

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.

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.

BEER-STEAMED SHRIMP WITH TOMATO SAUCE

Steps:

• 1. Make salsa: Sprinkle salt over tomatoes in colander and toss gently.
• 2. Let drain 10 minutes. Combine bell pepper, jalapenos, onion, scallions, garlic, parsley pepper, and lime juice in mixing bowl.
• 3. Toss gently and stir in drained tomatoes.
• 4. Let stand at room temperature 30-60 minutes.
• 5. Shrimp: Heat beer and shrimp boil seasoning to boiling in bottom of steamer.
• 6. Place shrimp in steaming rack and steam tightly covered for 2 minutes.
• 7. Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer.
• 8. Transfer shrimp to serving platter.
• 9. If salsa is too watery, pour off excess liquid.
• 10. Add salsa to shrimp and toss to combine.
• 11. Serve hot, at room temperature or chilled.