One Pot Shrimp Steamer Recipes

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DAVE'S LOW COUNTRY BOIL



Dave's Low Country Boil image

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Provided by Lisa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 15

Number Of Ingredients 6

1 tablespoon seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

Steps:

  • Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  • Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g

SHRIMP AND RICE SKILLET RECIPE BY TASTY



Shrimp And Rice Skillet Recipe by Tasty image

One skillet shrimp dinner, right this way! The shrimp is steamed in a pot of tender rice that's been cooked with aromatic white wine, garlic, and shallot, then finished with butter, lemon, and parsley.

Provided by Tasty

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 lb shrimp, peeled and deveined
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large shallot, minced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 ½ cups white rice, rinsed
½ cup white wine
1 ¾ cups water
2 tablespoons unsalted butter
lemon, juiced
½ cup fresh parsley, finely chopped

Steps:

  • On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
  • Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
  • Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
  • Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
  • Add the butter, lemon juice, and parsley, and stir to combine.
  • Enjoy!

Nutrition Facts : Calories 299 calories, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

ONE-POT SHRIMP STEAMER RECIPE



One-Pot Shrimp Steamer Recipe image

Provided by á-170456

Number Of Ingredients 14

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
3 tablespoons sugar
1 garlic clove minced
1 teaspoon lemon juice
1/2 teaspoon sesame oil
2 tablespoons slivered green onion divided
2 tablespoons slivered fresh ginger root divided
1 dash Asian chile sauce (sold in the Asian aisle of well-stocked supermarkets)
1/2 bok choy head
6 shiitake mushrooms
2 cups Chinese pea pods
8 jumbo shrimp peeled, deveined

Steps:

  • Stir together the soy sauce, rice vinegar, water, sugar, garlic, lemon juice, sesame oil and 1 tablespoon each of the green onion and ginger. Stir in the chile sauce to taste. Set aside. Cut bok choy crosswise into 1-inch slices, to make 6 cups. Bring water to boil in the bottom of a 2-quart saucepan with a steamer insert set over, but not touching, the water. Arrange the mushrooms in the steamer, top-side down. Place the bok choy over them and top with the remaining 1 tablespoon of ginger and green onion. Cover and steam over medium-high heat 5 minutes. Add the pea pods and shrimp. Cover and steam until the shrimp are pink and firm and the pea pods are crisp yet tender, 4 to 5 minutes. Divide between 2 plates and serve with some of the sauce (reserve the rest for another use). This recipe yields 2 servings. Each serving: 390 calories; 1,498 milligrams sodium; 442 milligrams cholesterol; 4 grams fat; 1 gram saturated fat; 30 grams carbohydrates; 59 grams protein; and 7.86 grams fiber.

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