Best Shrimp Steamed In Beer Recipes

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.

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.

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

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.