Beer-Steamed Shrimp With Tomato Salsa
photo by teresas
- Ready In:
- 54mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 teaspoon coarse salt (or to taste)
- 6 -8 ripe plum tomatoes, seeded, cut into 1/2-inch chunks
- 1⁄2 bell pepper, seeded, diced (red or yellow)
- 1 -3 pickled jalapeno pepper, seeded, minced or
- 2 -3 tablespoons canned jalapeno peppers, chopped and drained
- 1⁄2 red onion, finely chopped
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons fresh parsley leaves, chopped
- fresh ground pepper
- 1 lime, juice of, small
- 1 (12 ounce) beer (Corona recommended)
- 1 tablespoon Old Bay Seasoning
- 1 1⁄2 - 2 lbs shrimp, shelled but tails intact, deveined
directions
- Make salsa: Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 minutes.
- Combine bell pepper, jalapeño, onion, scallions, garlic, parsley, pepper, and lime juice in mixing bowl. Toss gently and stir in drained tomatoes. Let stand at room temperature 30-60 minutes.
- Prepare shrimp: Heat beer and Old Bay seasoning to boiling in bottom of steamer. Place shrimp in steaming rack and steam, tightly covered, 2 minutes. Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer. Transfer shrimp to serving platter.
- If salsa is too watery, pour off excess liquid. add salsa to shrimp and toss to combine. Serve hot, at room temperature, or chilled.
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Reviews
-
Delicious and refreshing! I cut the recipe way down to 1 serving and it was plenty for the two of us...hubby used the salsa on tortilla chips and ate the shrimp separately...while I ate mine together...the only changes I made was to use fresh jalapenos and I subbed cilantro for the parsley...I'm not a big parsley fan...I served this chilled with one of our appy nights...thanks for posting the recipe...=)
Tweaks
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Delicious and refreshing! I cut the recipe way down to 1 serving and it was plenty for the two of us...hubby used the salsa on tortilla chips and ate the shrimp separately...while I ate mine together...the only changes I made was to use fresh jalapenos and I subbed cilantro for the parsley...I'm not a big parsley fan...I served this chilled with one of our appy nights...thanks for posting the recipe...=)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!