Steamed Shrimp In A Special Sauce Recipes

STEAMED SHRIMP

Steps:

• Add the onion, garlic, Old Bay Seasoning, and a bay leaf to a large pot. Add 4 cups of water or stock and bring to a boil over high heat.
• Once the water has come to full, roaring boil, remove it from the heat. Carefully add the shrimp and cover the pot with a lid. Set an 8-minute timer and allow the shrimp to steep in the pot. The shrimp is done once it is pink and opaque.
• Pour the contents of the pot over a colander, pick out the shrimp and set aside. Sprinkle the remaining Old Bay Seasoning evenly over the shrimp and serve alongside lemon wedges and cocktail sauce.

STEAMED SHRIMP IN A SPECIAL SAUCE

Steps:

• Combine the first seven ingredients in a bowl and mix to dissolve the sugar.
• This mixture is great for steaming almost any type of seafood and will keep in the refrigerator for at least one week.
• Fill a steamer with water and bring to a boil.
• Place the shrimp on a deep plate and place into the steamer.
• Ladle about one cup of the sauce over the shrimp and put the top on the steamer.
• Steam for five to eight minutes then remove and divide the shrimp onto four plates.
• Ladle the cooking liquid over each plate and garnish with cilantro sprigs.

STEAMED DUMPLING SPOONS WITH SPECIAL SAUCE

Steps:

• For the dumplings:
• In a large bowl, combine ground pork, chopped mushrooms, scallions, ginger, soy sauce, sesame seed oil, and seasoning mix. Stir thoroughly.
• Place 1 tablespoon of filling on each wrapper and gather sides up to middle. Leave center of dumpling open. Tap bottom on counter so dumplings sit upright. To keep dumplings from drying out, cover with a damp paper towel until ready to steam.
• Cut a piece of parchment paper to fit bamboo steamer. Lightly spray with cooking spray and fit into steamer.
• Place dumplings in steamer and set on top of a wok or medium pot of boiling water. Steam for 6 to 8 minutes or until filling is cooked through.
• For the special sauce:
• In a medium bowl, stir together all Special Sauce ingredients.
• Serve dumplings on a Chinese soup spoon with a small amount of sauce.

STEAMED SHRIMP

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.

STEAMED SHRIMP WITH LEMONGRASS-COCONUT SAUCE

Steps:

• Trim the ends from the lemongrass, then bruise one of the stalks all over with the back of a knife. Cut it in half and put the halves in the bottom of a saucepan with the nam pla. Squeeze the juice of one of the limes into the pot, then throw the lime halves in there. Top with the shrimp, cover tightly, and turn the heat to medium-high. Cook for 5 to 10 minutes, or until the shrimp are pink and firm. Remove the shrimp and chill.
• Remove the hard outer layers from the remaining lemongrass stalk and mince the tender core; you won't get much more than a teaspoon or two. Combine this with the chile, coconut milk, sugar, and saffron in a small saucepan over low heat. Cook, stirring occasionally, until the mixture is a uniform yellow. Remove the chile and chill. Cut the remaining lime into wedges.
• Taste the sauce and add a little salt if necessary. Serve the cold shrimp topped with the cold sauce and accompanied by lime wedges.
• Coconut Milk
• Although canned coconut milk is perfectly convenient, making coconut milk at home is easy and will contain no preservatives: Combine 2 cups of water and 2 cups dried unsweetened shredded or grated coconut in a blender. Use a towel to hold the lid on tightly and turn the switch on and off a few times quickly to get the mixture going. Then blend for about 30 seconds. Let rest for 10 minutes. Pour the milk through a strainer. This will be fairly thick. If you need more milk, just pour additional water through the coconut, up to another cup or two. Press the coconut to extract as much liquid as possible. Use immediately or freeze indefinitely.
• Shrimp
• Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
• There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
• On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

SAKE-STEAMED SHRIMP

Steps:

• In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves and bring to a boil. Reduce the heat and simmer. Add the shrimp and poach until light pink and the tails are curled, about 3 to 5 minutes.
• For each serving, spread 2 tablespoons of Sushi Rice in a rectangle. Lay 2 shiso leaves on top and arrange 5 shrimp, tail end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.

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.

SPICED STONINGTON SHRIMP STEAMED IN BEER

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.