Best Steamed Ruby Red Shrimp Recipes

STEAMED RUBY RED SHRIMP

Steamed Ruby Red Shrimp image

Provided by Matt Lee And Ted Lee

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

16 (about 1/2 pound) fresh mussels
4 1/3 cups Concord grapes
1/2 pound fingerling potatoes
1 teaspoon salt
2 sprigs fresh thyme
3 cloves garlic, peeled and lightly crushed
1 tablespoon butter
8 ounces smoked bacon slices
1 tablespoon olive oil
3 shallots, peeled and thinly sliced
1 inch fresh ginger, roughly chopped
1 stalk lemon grass, cut into large pieces and lightly crushed
1 ounce Tellicherry peppercorns, lightly crushed
1/2 cup red vermouth
Juice of 1 lime
16 large fresh shrimp, peeled except for tips of tails
1/4 pound arugula, washed and dried

Steps:

In a pot with a steaming basket, steam mussels over 1 inch of water until shells open. Set aside steaming water. Remove mussels from their shells and reserve. With a paring knife, halve and seed one-third of grapes and reserve.
Place potatoes in mussel water; if necessary, add water to cover. Add salt, thyme and garlic, and place over medium-low heat. Simmer until potatoes are slightly tender, about 7 minutes. Strain potatoes, peel while warm, and slice into rounds about 1/8 inch thick. Place a wide saucepan over medium heat, melt butter, and add bacon slices. When bacon has begun to firm up, add potatoes, and sauté until bacon slices are lightly browned. Remove from heat and reserve.
In a large saucepan over medium high heat, combine olive oil, shallots, ginger and lemon grass. Cover and sweat mixture until shallots are translucent. Add remaining grapes, peppercorns and vermouth, and cook uncovered, stirring occasionally, for 10 minutes. Place a wire mesh strainer over a bowl, and strain sauce, discarding solids. In a saucepan over medium heat, reduce sauce by one-third, then set aside and keep warm.
Place one inch of water in a pot with a steaming basket, add lime juice, and bring to a boil. Steam shrimp just until pink, 2 to 3 minutes, then remove from heat.
To serve, place arugula in a large bowl, and add potato and bacon mixture; toss gently to mix. Add halved grapes and reserved mussels, and toss again. Place equal portions of mixture on each of four serving plates, and top with a row of four shrimp. Drizzle sauce over all, and serve.

LOWER ALABAMA BBQ ROYAL RED SHRIMP

Lower Alabama BBQ Royal Red Shrimp image

Provided by Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons spice seasoning, more or less to taste (recommended: J.O. Spice Seasoning)
1 cup flour
3 pounds Royal Red Shrimp, peeled and de-veined, tail on (can substitute any shrimp)
4 ounces unsalted butter
2 ounces olive oil
1/4 cup white vinegar
3 tablespoons lemon juice
1 teaspoon balsamic vinegar
1 tablespoon yellow mustard
3 tablespoons hot sauce
1 pinch fresh thyme
1 pinch fresh oregano
2 tablespoons chopped green onion
2 tablespoons chopped parsley
2 cloves garlic, chopped
2 bay leaves
1/2 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoons Worcestershire sauce

Steps:

Mix spice seasoning and flour together. Lightly coat shrimp with seasoned flour. Heat a large skillet over high heat. Add butter and olive oil. Once hot, add shrimp (you may have to cook in batches or use 2 skillets if you can). Just after adding the shrimp, add vinegar, lemon juice, balsamic vinegar, mustard, hot sauce, thyme, oregano, green onion, parsley, garlic, bay leaves, red pepper flakes, paprika, and Worcestershire sauce. Cook until the sauce reduces and the shrimp is cooked, about 4 to 5 minutes. Serve as an appetizer with French bread.