Scallops, Shrimp, Crawfish Blog

Steam your Shrimp like a Pro!

Shell-on USA Gulf Shrimp presents itself as the perfect shrimp, but through steaming, you want to make sure you don’t lessen this status. Just like overcooking a steak, a shrimp catch needs an exact recipe to avoid a rubbery or dried-out result.

Get your items together. A stock pot, steel grate, aromatic liquids (water, apple cider vinegar, Old Bay), paring knife, serving tray, butter; and of course, a fresh catch of white or brown shrimp with shell and tail-on with head-off lead the list of must-haves for steaming shrimp. The shell-on shrimp ensures the juices and natural succulence remain intact in the meat. Steaming like a pro requires attention to detail.

Your goal in “steaming” produces a pink and opaque shrimp. Once ready, mix in a large stock pot the aromatic mixture: 1 cup water, 1 cup apple cider vinegar, and 2-3 tablespoons of Old Bay Seasoning. Then, place your grate into the pot. The mixture should come no closer than 2 inches from the grate. If too close, the shrimp will boil, which risks a rubbery result. Prepare the shrimp by inserting a shallow slit down the back of the shell and carefully pull the digestive track (black vein) from the shrimp. If frozen, make sure the shrimp is thawed for this process. Then place the shrimp on the grate evenly apart and with one-layer. Carefully, dust the shrimp with Old Bay. Turn on the burner and bring the water to a boil and then turn the heat back and cover the pot for an exact steaming.

Keep to suggested times for your sized catch. Small/Medium Shrimp, (43-50 ct.) takes about 3-4 minutes. Large, (31-35 ct.) requires 4-5 minutes, and Jumbo or Colossal, (13-15 ct.) 5-7 minutes. Each shrimp will curl slightly and appear bright pink with a white and opaque inside. If serving as a hot peel-and-eat, unload in a serving tray and toss the shrimp with hot butter and dust more Old Bay to taste. Lemon wedges or even sliced oranges will make the platter ready for eager seafood enthusiasts. If you desire a shrimp cocktail, submerge the shrimp in an ice water bath for about 5 minutes. The shells will lock in the firm, crisp texture. Then pat dry and refrigerate until serving as a cocktail with sauce. Following these tips will keep a beautiful fresh catch equally delicious at the table!