As a cook, I get inspiration from many sources: yesterday I shared a recipe from a Chef in Greece and today, an avid cook based out of Virginia.
Drew of Spartakue shared a recipe for steamed shrimp on his Instagram stories and it caught my eye as it was easy and I knew it would be delicious.
To make this dish, you’re going to need to source out Old Bay seasoning, easy to find in the US, a little harder in Canada (but possible). Some stores carry it but you can always order online.
You also need juicy, quality shrimp. I like tiger shrimp, these ones are headless, deveined but the shells are still on but they are easy-peel. Best for flavour. We’re eating with our hands here!
The shrimp get tossed in a generous coating of Old Bay, thrown in the steamer and then tossed in butter and lemon juice. Serve immediately. Grab some beers, maybe some bread. A cob of corn or two. It will be glorious.
Steamed Shrimp With Old Bay
(serves 2 as a main/4 as an appetizer)
2 lbs. tiger shrimp (26/30 count), heads off, easy peel (shell on but deveined)
Old Bay Seasoning
1 stick melted butter
juice of one lemon
1/2 cup thinly sliced scallions
- If using frozen shrimp, thaw overnight in your fridge. The next day, rinse and strain.
- Place a pot of water on your stovetop over high heat, place steamer basket on top and cover.
- Toss your shrimp in a good coating of Old Bay. Once the water is boiling, place your shrimp in the basket and cover.
- Steam for 3 to 3 1/2 minutes or until pink and they have formed a “C”.
- Place shrimp in a large bowl along with the melted butter and squeeze the lemon juice on top. Toss to evenly coat shrimp in butter and lemon juice and transfer to a serving platter.
- Sprinkle some more Old Bay on the shrimp, garnish with scallions and serve.
