OLD BAY®-SEASONED STEAMED SHRIMP
Steps:
- Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
- Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.
Nutrition Facts : Calories 88.2 calories, Cholesterol 172.6 mg, Fat 1 g, Protein 18.5 g, SaturatedFat 0.3 g, Sodium 953.8 mg
STEAMED SHRIMP DUMPLINGS
Provided by Food Network Kitchen
Time 1h40m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
- Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
- Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
- Ponzu Dipping Sauce
- Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
- Photography by Levi Brown
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.
SPICY STEAMED SHRIMP
Steps:
- In a large pot, bring 1 quart of water to a boil.
- Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning.
- Steam shrimp until pink.
- Eat by removing shells as you go and dipping in cocktail sauce.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 38.8 g, Cholesterol 345.1 mg, Fat 4.4 g, Fiber 7 g, Protein 41.1 g, SaturatedFat 0.6 g, Sodium 7350.2 mg, Sugar 23.4 g
STEAMED PORK AND SHRIMP DUMPLINGS
These delicious dumplings are perfect finger food. Pick them up by the stem, dunk them in dipping sauce and enjoy! We often serve them when family and friends come over for a movie night or as part of a dim sum dinner. -Steve Niederloh, Champlin, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 52 dumplings.
Number Of Ingredients 16
Steps:
- Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE
Steps:
- In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
- Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
- Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
- Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
- Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
- Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.
BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS
The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 16 Dumplings
Number Of Ingredients 9
Steps:
- Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
- Mix until springy.
- When cool enough to touch, knead a few times on an oiled surface.
- If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
- Then knead on an oiled surface until springy.
- Cover with a damp cloth and set aside.
- Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
- Refrigerate for 30 minutes.
- Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
- Roll out each piece into a thin round.
- Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
- Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
- Serve with a spicy chili sauce or soy mixed with hot mustard.
STEAMED SHRIMP MARYLAND STYLE
My family loves steamed shrimp. I make it often. If you are not familiar with Old Bay Seasoning, It is made by McCormick Spices. Easy to find online. I have seen it in many states. Great on top of French fries when you bake them..
Provided by Michelle Flory
Categories Seafood
Number Of Ingredients 5
Steps:
- 1. 1 pound of raw shrimp. rinse them in a colander. Shake off excess water.
- 2. Add 1 can of beer to the steamer in place of the water. If you are using a pot, pour the beer in the pot then add the steamer piece. Add shrimp in the basket of the steamer or steamer piece.
- 3. Add cut up Onion and 1/2 cup of Old bay Seasoning to the shrimp. stir and coat well. Cover tight with a lid. If you are cooking stove top. cook on medium. Cook until shrimp is pink.. When it is done, serve hot with cocktail sauce. YUM You can also add corn on the cob. (1/2 pieces) If you use larger shrimp, cooking time may vary. Always start off with thawed shrimp. It cooks evenly. Left over shrimp can be used to make great shrimp pasta salad.
STEAMED SHRIMP
This how-to steam shrimp recipe results in perfectly steamed shrimp you can add to any pasta dish, or feel free to serve chilled with cocktail sauce.
Provided by thedailygourmet
Categories Shrimp Recipes
Time 15m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 1 g, Cholesterol 172.5 mg, Fat 2 g, Protein 23.1 g, SaturatedFat 0.4 g, Sodium 168 mg
EASY STEAMED SHRIMP DUMPLINGS
This is an easier albeit much less sophisticated adaptation of Hey Jude's Har Gow recipe (#109191). I wanted something I could make up in the kitchen in our apartment in town, which is tiny and not well equipped. For steaming, I used a rice cooker with a steamer basket.
Provided by Joyful_FandC
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil some water to steam dumplings over.
- Combine first eight ingredients in a bowl and mix well.
- Prepare steamer -- line with lettuce or cabbage leaves or oil.
- Making one dumpling at a time:.
- Moisten wonton wrapper.
- Fill with 1 teaspoon of shrimp mixture.
- Wrap up by pulling corners up together and twisting a little.
- Place in steamer basket separate from other dumplings.
- When basket is filled, steam dumplings for 10 minutes.
- Enjoy with a bit of soy sauce or your favourite dipping sauce.
Nutrition Facts : Calories 236.8, Fat 11.3, SaturatedFat 2, Cholesterol 278.6, Sodium 711.7, Carbohydrate 5, Fiber 0.9, Sugar 1.3, Protein 27.7
ALMOND ASPARAGUS SHRIMP ON STEAMED RICE
Steps:
- Heat a large saute pan over medium-high heat. Add the vegetable oil. Lay the prawns in the pan slowly without splashing them in the oil. Add the garlic, then saute until the aroma of the garlic permeates and the prawns turn pink. Turn the heat to medium and slowly add the chicken broth, sugar, salt, white pepper and mayonnaise. Mix and saute all the ingredients until the sugar is clearly melted and the sauce is evenly combined and starts to boil. Add the asparagus and sundried tomatoes at this time and saute for another 30 seconds (making sure the sundried tomato is evenly cooked). Then pour over a bed of cooked steamed rice. Sprinkle the toasted almonds on top, and then serve.
SHIU MAI (CHINESE STEAMED SHRIMP DUMPLINGS) RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 12
Steps:
- Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tbsp filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard.
SPICED STONINGTON SHRIMP STEAMED IN BEER
Provided by Jasper White
Categories Beer Mustard Shellfish Steam Quick & Easy Mayonnaise Shrimp Spice Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 26
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.
SHRIMP STEAMED IN BEER
Here is another of our favorite ways to prepare shrimp. This is great with a caeser salad, garlic bread and cold beer. Serve it with lots of napkins! We found this keeper in The Florida Cookbook by Jeanne Voltz.
Provided by Acerast
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
MARYLAND STEAMED SHRIMP
Steamed shrimp are just not the same in Tampa restaurants. The area has plenty of large golf shrimp to offer, only when you order them at a restaurant they're very lacking in flavor (I think their mostly boiled). I wanted to show my boyfriend the way they should be prepared, and by that I mean the "Maryland" way! I found this recipe online and used it as a guide. It makes the most delicious full flavored steamed shrimp. I wanted to post it for others to enjoy in it's exact copy, however, it is a huge amount. I've never made the full ten pounds but you can adjust it down. I usually buy about 2 lbs of large to jumbo shrimp, I never have kosher salt so I just use a dash of regular, 1 / 2 a lemon, one beer, a 1 / 8 cup of the vinegar and lots of old bay. Two tips I have are, you can never have enough old bay and slivers of onions tossed in with the shrimp will add extra flavor. Once I've really perfected my own recipe I'll post it using more reasonable portions.
Provided by Chef Tara Z
Categories < 30 Mins
Time 20m
Yield 300 shrimp, 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 523.8, Fat 5.8, SaturatedFat 0.7, Cholesterol 716.2, Sodium 4101, Carbohydrate 15.5, Fiber 0.2, Sugar 0.2, Protein 78.7
BEER STEAMED SHRIMP WITH GARLIC BUTTER
Make and share this Beer Steamed Shrimp With Garlic Butter recipe from Food.com.
Provided by MaddysMom
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
STEAMED SHRIMP
Steps:
- Place a bowl of ice water in the sink. Bring a medium pot of salted water to a boil over high heat. Add the shrimp and cook them 1 to 2 minutes until the outsides turn pink and they are cooked through.
- Drain the shrimp and transfer them immediately to the bowl of ice water. Drain them again. Peel and eat them immediately, or store them in an airtight plastic container in the refrigerator for up to 3 days.
- nutrition information
- Each (about 4-ounce) serving has:
- Calories: 120
- Protein: 23g
- Carbohydrates: 1g
- Fat: 2g
- Trace Saturated Fat
- Cholesterol: 172mg
- Fiber: 0g
- Sodium: 168
BAMBOO PIPE STEAMED COCONUT SHRIMP
This easy recipe is packed full of flavor! My parents were in the Air Force, traveled through Asia for years and brought back tons of recipes. To this day, we still cook our shrimp with bamboo steamers because of the ease and richness of the flavor imparted.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional.
- Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red chile flakes.
- Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F.
- Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white rice.
STEAMED CLAMS W/ SHRIMP RECIPE - (5/5)
Provided by VickiC223
Number Of Ingredients 10
Steps:
- Scrub clams. Clean shrimp. Heat oil in large saucepan (w/ a cover) over med heat and cook garlic and onion til translucent. Add tomatoes. . Add wine, cook a couple of minutes. Add clams, shrimp and clam juice. Cover and cook for 10 mins til clams open. Discard any clams that don't open. Season the juices in pan w/ salt and pepper flakes. Pour sauce and melted butter over clams and shrimp
OLD BAY STEAMED SHRIMP
Steps:
- 1. Pour water, beer & vinegar into a large pot over high heat. Cover with lid. 2. Coat the shrimp in Old Bay Seasoning. Use a lot. Then use some more. 3. Dump the shrimp into the steamer basket, place the basket in the pot & recover. Steam for 6 to 7 minutes or until shrimp are done. 4. Remove from heat and pour shrimp onto a platter. Serve with cocktail sauce & lots of napkins.
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