Prep 10 mins
Cook 10 mins
Steamed shrimp are just not the same in Tampa restaurants. The area has plenty of large golf shrimp to offer, only when you order them at a restaurant they're very lacking in flavor (I think their mostly boiled). I wanted to show my boyfriend the way they should be prepared, and by that I mean the "Maryland" way! I found this recipe online and used it as a guide. It makes the most delicious full flavored steamed shrimp. I wanted to post it for others to enjoy in it’s exact copy, however, it is a huge amount. I’ve never made the full ten pounds but you can adjust it down. I usually buy about 2 lbs of large to jumbo shrimp, I never have kosher salt so I just use a dash of regular, 1 / 2 a lemon, one beer, a 1 / 8 cup of the vinegar and lots of old bay. Two tips I have are, you can never have enough old bay and slivers of onions tossed in with the shrimp will add extra flavor. Once I’ve really perfected my own recipe I’ll post it using more reasonable portions.
- 10 lbs fresh shrimp
- 1 lemon
- 1 cup Old Bay Seasoning
- 6 (12 ounce) cans beer (or bottled really doesn't matter)
- 1⁄2 cup white vinegar
- 1 tablespoon kosher salt
- In a large pot pour in the beer, vinegar, salt, and lemon (sliced in half) and bring to a rapid boil.
- Place a steamer rack in the bottom of the pot and cover with a layer of shrimp.
- Sprinkle the Old Bay Seasoning over the layer and repeat until all of the shrimp are in the pot.
- Cover tightly and let steam for 10 minutes until all of the shrimp have turned a bright red.
- Remove the shrimp and allow to cool slightly.
Ok I am a native Baltimorean and the real Maryland way to eat steamed shrimp is to add your onions to the boil just before they're done! The onions covered over these succulent shrimp and old bay are a delight! Yum- making me hungry!! Cocktail sauce or drawn butter along with a cold beverage and you're good to go!!