May 29, 2009

Steamed Shrimp

The essence of summer. Although, very hard to do right. Luckily, I have just the formula...and it's so simple! My mother learned this simple technique from a local fishmonger years ago, and it's not failed us yet.

2 quarts water
1/2 cup cider vinegar
black and white peppercorns
2 bay leaves
Old Bay (or any seafood seasoning)
Lemon wedges, for garnish

Combine water, vinegar, peppercorns, and bay leaves in a large saucepan. Bring to a boil. Once water comes to a boil, add shrimp. Cook, stirring occasionally, until the water comes back to a boil. Remove from heat and drain IMMEDIATELY once water returns to boil. Remove bay leaves and toss shrimp with seafood seasoning. Serve with cocktail sauce and lemon wedges.


Anonymous said...

Is this for fresh or frozen shrimp? How much?

Laura said...

That's the beauty of it. They can be fresh or frozen, any size, and as much or as little as you like!

I usually do fresh shrimp (can't beat the prices around here!). About 2 lbs large (20-25 count) once the heads are off.

katie said...

Looks wonderful! I also like to add pickling spice to my shrimp.