Steamed Ruby Red Shrimp Recipes

STEAMED RUBY RED SHRIMP

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

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.

MARYLAND STEAMED SHRIMP

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.

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.

STEAMED VEGETABLES WITH SHRIMP

Steps:

• Place spinach, zucchini, bell peppers and shrimp, in that order, in a steamer basket. Set in a saucepan over 1 inch (2.5 cm) of boiling water. Cover and steam until vegetables are tender-crisp and shrimp are cooked through, about 4 to 6 minutes.
• Meanwhile, in a blender, combine and purée basil, lemon juice, salt and pepper.
• In a large bowl, combine basil dressing with beans and shrimp.
• To serve, divide vegetables among 4 plates. Top with shrimp and beans.

BEST UNSTEAMED SHRIMP

Steps:

• Place butter in microwave safe bowl. Place bowl in microwave and melt butter (15 to 30 seconds on high). Add Old Bay seasoning ™ and lemon juice. Stir well.
• Coat microwave safe pan with non-stick cooking spray. Arrange shrimp in a layer in the pan. Pour butter mixture evenly over shrimp.
• Cook in microwave on high power for 6 minutes. After two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). Let the shrimp cook another 2 minutes. When 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. Place shrimp back in the microwave and cook remaining two minutes. Cook until shrimp turn pink. Serve hot with your favorite cocktail sauce.

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