Beer Steamed Shrimp With Tomato Sauce Recipes

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.

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.

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.

Steps:

• In a large pot pour in the beer, vinegar, salt, and lemon (sliced in half) and bring to a rapid boil.
• Place a steamer rack in the bottom of the pot and cover with a layer of shrimp.
• Sprinkle the Old Bay Seasoning over the layer and repeat until all of the shrimp are in the pot.
• Cover tightly and let steam for 10 minutes until all of the shrimp have turned a bright red.
• Remove the shrimp and allow to cool slightly.

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.

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.

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.