Steamed Shrimp or Shrimp Cocktail
"A beginner's recipe! If you are just starting to cook and seafood befuddles you, here is a great place to start! You can eat these hot or, you can shock them in ice water and eat them with sauce (see my shrimp sauce recipe) as tasty shrimp cocktail. It is a very basic recipe."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb large raw shrimp, deveined
- 1⁄2 cup white vinegar
- 1⁄2 cup water
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon salt
- 1 lemon, cut in half
directions
- Pour all ingredients (except shrimp) into a large saucepan. Make sure to first squeeze the juice from the lemons into the mix and then throw the rinds right in there too.
- Bring the liquid to a rolling boil over high heat. Dump in the shrimp and cover the pan with a tight lid.
- After the shrimp have again begun to boil, allow them to go for two minutes, then, stir the shrimp briefly and replace the lid. Boil for three more minutes (shrimp should boil for five minutes, all total).
- Drain and place the shrimp into a large bowl of ice water if you want shrimp cocktail (or just serve them hot).
- If serving as shrimp cocktail, you can go ahead and peel the shrimp after they're cold, or, you can let your guests do it themselves at the table.
- Note: If you overcook shrimp, you will make them rubbery.
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Reviews
-
I've used this recipe a few times now. It's quick, it's easy and the shrimp taste great! -
These are boiled shrimp, not steamed. -
Living on the Texas coast, I'm always looking for a different recipe to cook shrimp. I was hesitant to use this recipe because it calls for boiling the shrimp for a total of 5 minutes. I've never boiled shrimp for that long, but decided to follow the recipe exactly. Well, the shrimp came out very very tough. Actually, it was beyond tough or chewy. Not a good recipe for me. -
Perfect recipe! I had already peeled them when I decided to to steam them but it still tasted great! Thanks. -
This was wonderful. I made this recipe this morning so I could take a shrimp coctail salad down to the beach for our lunch. The shrimp turned out perfect and with a wonderful flavor. Thank you!
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>