STEAMED SHRIMP & COCKTAIL SAUCE

 

STEAMED SHRIMP & COCKTAIL SAUCE    Serves 4 to 6; Prep: 5 mins; Cook: 15-20 mins

Sometimes a full meal does not sound appealing.  So, what to do?  If you’re lucky, you have a great place to buy quality fresh shrimp or properly stored frozen shrimp.  A quick cocktail sauce and a few slices of “good” bread and you are in for a tasty treat.  To make a more nutritionally well-rounded dinner, add some steamed artichokes, a nice green salad or whatever fresh produce looks tasty at the store!   –Sabryna

Sabryna’s Steamed Shrimp:

2 # shrimp, raw and shell on for more flavor
1 lemon, juice reserved & cut into 4 pieces
1 1/2 TBSP Old Bay Seasoning, plus more for cocktail sauce & as needed
1 TBSP vinegar *I usually use cider vinegar here –S
6 to 12 whole peppercorns, optional
2 bay leaves, optional

Sabryna’s Cocktail Sauce:

½ cup of ketchup
Horseradish sauce (we like a lot of horseradish, I use 1 to 2 TBSP of prepared horseradish –S)
Lemon juice (from the lemon used above)
Old Bay Seasoning - start with ¼ tsp, to taste,
Worcestershire sauce, a few shakes
Tiger sauces or hot sauce, to taste

STEAM THE SHRIMP:  Bring a large stock pot (with a lid) with 2 to 4 inches of water to a boil and then add the lemon and seasonings.  (Water should NOT boil over steamer insert.) Cover and cook 4 to 5 minutes, then taking tongs toss the shrimp to enable even cooking.  (Shrimp have a natural barometer to tell you they are ready – they turn pink!  Do NOT overcook!)  Allow shrimp to cool a few minutes and enjoy hot OR cool quickly and enjoy cold peel’n’eats!

MAKE THE SAUCE:  In a small bowl, mix ketchup, horseradish, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce if desired!  Allow to sit for at least 30 minutes, this will allow the flavors to ‘marry.’ Cover & refrigerate if longer; taste and re-season if needed.  –Recipe courtesy of Sabryna - 2003.

*NOTES: Per Shrimp -- I use sizes as large as 21-25# or as small as 41-46# for “peel-n-eats…” whatever smells sweet and of the sea! Yes, ask to ‘smell’ the shrimp!! --S

Per cooking method -- This can also be done in anelectric skillet. Preheat to Med-Hi or 375 degrees F and then add 1 cup of room temperature water with lemon, seasonings, bay leaves and vinegar. Cover with lids and allow to simmer. Add room temperature shrimp and stir. Cover; steam about 4 minutes. Stir and allow to cook 4 more minutes. Stir again and if all of the shrimp are pink and opaque, then they are ready; if not, cover and let go another minute or two. Allow shrimp to cool a few minutes and eat immediately (these little buggers will be HOT!) or cool quickly and enjoy cold peel’n’eats within a few hours!