Spicy Steamed Shrimp

Growing up in the DC metropolitan area I’ve enjoyed many all you can eat cookouts (bbq), and all you can eat seafood feasts (crabs and shrimp). This recipe is close but not spot on. This is how I’ve cooked my shrimp since I started cooking, but, it is lacking something that I haven’t bothered to figure out. The flavor of the Maryland/Virginia waterfront restaurants. More commonly known in this region as a feast for god. Delicious can’t describe the flavor.

Love recipes with few ingredients. I made this as the recipe prescribed but used large shrimp and reduced the Old Bay by almost half. Served with spicy cocktail sauce. Gone in 60 seconds!

Delicious and easy!

USE BEER , Excellent ! Garlic in the steamed beer Ya Baby! Lots of LOVE.

Good way to prep shrimp in a hurry. Made this with just a mild sprinkle of the spice and ate with cocktail sauce. Yummy! Husband was happy!!

I will definitely make it again. It’s simple and quick.

11.21.17 Instead of cooking in the shell, I peeled and deveined the shrimp because I didn’t want to deal with the mess of peeling later. I didn’t add as much Old Bay as called for in the recipe, rather, just sprinkled some seasoning over the shrimp before it steamed. I cooked one lb. of 16-20 Gulf shrimp for 2-1/2 minutes for perfectly cooked, tender, succulent shrimp. Also, I didn’t want cocktail sauce overpowering that nice Old Bay flavor, so I just served with a wedge of lemon.

Used the frozen cooked shrimp I had on hand and was delicious. Fast and easy go to recipe. Hubby loved it. Will definitely fix again.

Five stars with my change: Inadd 1 tbs. of cider vinegar to the boil. Simple and delicious! I also make my own cocktail sauce: ketchup, fresh horseradish to taste, dash of lemon juice, and a dash of worscteshire sauce. You’ll never use store bought cocktail sauce again!

We made this last night and really liked it! After reading a couple of reviews, and after NOT owning a steam basket, I decided to try it this way: I used the thawed (but not peeled or deveined) shrimp . This is unusual for me because I always peel and devein shrimp before cooking, but I tried it in the shell and it was great! I used about a cup or a bit more of water at the bottom of a stock pot, put in three tablespoons of old bay plus a tablespoon or two of apple cider vinegar, brought to a boil, reduced to a simmer, and then placed a makeshift aluminum foil basket over the water so the shrimp would not be submerged. I took about four sheets of aluminum foil and overlapped them so they were strong and so enough hung over the edge of the pan that it wouldn’t fall, and poked holes in it with a skewer and then put the shrimp in the foil basket and snugged the glass lid down tight. After about 15 minutes at a simmer the shrimp appeared to be done. Lo and behold the shells had just about popped off and most of the deveining had been done by the steaming process, and the shrimp were yummy. I adjusted my cooking time down as the shrimp I had were 41-50 count per pound and probably a bit smaller than others. Thanks for a great recipe!

Here is my 5 star version. Put a ceramic plate in the refrigerator to chill. Use the largest raw shrimp you can find, ok if it is frozen; I like the 13-15 shrimp per lb. for a minimum size. Defrost, de-vein and shell. Rinse, pat dry and sprinkle lemon-pepper, Old Bay and whatever dry-rub you like to make spicy. I use Steve Raichlin’s Creole Rub. Put a 12 oz flavorful beer, a splash of vinegar and 2 tablespoons of Old Bay in a giant steamer pot with a lid; when it begins to boil, set each shrimp in the steamer basket. Put the lid back on, and in 3 minutes, you will have the most delish shrimps ever. Eat one, then spread the rest on the cold plate, stick in the frig for 1 hour minimum, 4 hrs. max. In the meantime, make the cocktail sauce: I use a refrigerated brand of local horseradish that doesnt even have a brand name, it is basically coarsely cut fresh ground horseradish with a little vinegar and soybean oil. if you want GOOD REAL HOT cocktail sauce, REAL horseradish is required, not the processed in the salad dressing aisle. I use any prepared cocktail sauce from a bottle, doesn’t matter what kind; and mix equal parts fresh horseradish with the prepared sauce. You could use ketchup. Whatever! Then, I add the juice of a small lemon, whip it and whip it good and stick it in the frig (while the shrimpies are cooling down) to mix all those fine flavors. About an hour later my husband of 9 years begs me to marry him all over again. That is all. Good luck and have fun. Yeah!

Delicious, quick & easy. I followed other reviewers suggestions and just put an inch of water in the bottom of my pot. The shrimp steamed in a colander set inside of the pot. I love Old Bay so I sprinkled it liberally over the top of the shrimp before steaming. Much of it gets peeled away when you’re eating the shrimp anyway. Once the shrimp turned pink (about 3 minutes) I pulled out the colander and set it in a bowl of ice for about 5 minutes to cool the shrimp. (I didn’t want to rinse away all the spice.) They were just perfect!

Mmmm, just what I was looking for! Really easy, I did add some vinegar to steamer water though.

This is an awesome recipe! No need to make changes, just use the amount of Old Bay to your taste. I added fresh veggies (summer squash, green pepper, snowpeas, etc) on top of the shrimp. OMG, Awesome!

Good. Something different to do with shrimp.

Wow – doesn’t get any easier than this. Made several times now, I use less Old bay and add garlic salt. For a twist, try using your favorite BBQ dry rub.

steamed shrimp are ok, but being from Delaware, you DONOT ad the Old Bay till the end, take off the heat, keep covered and add. Even if you boil the shrimp(OK), drain and put back in pot and add the OLD BAY; I worked for steamed crab restaurant, they didnot add the seasoning till the end.

Very tasty but I think my way is 5 stars instead of 4. I roast the shrimp at 400 degrees just until pink on a baking sheet with a little salt, pepper, and olive oil. Then I season as the recipe suggests. Delicious and more depth of flavor when roasted instead of steamed. Also, I think the texture is better this way, too.

fantastic option over pan frying!

I would suggest to use peeled shrimp in this recipe as all the flavoring stuck to the shells as you peeled them. Will def use this recipe again.

Was very tasty steamed. a nice change. I did not put that much seasoning because of personal preference. I also added one can of heinekin beer to the water. Steaming was fast and easy.