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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Steamed Shrimp

One thing I love about vacationing on the coast is the availability of fresh caught seafood.  Shrimp are one of my most favorite seafood items, so I take full advantage when I have the opportunity.  This recipe is a wonderfully simple way to prepare shrimp so that you can really appreciate their flavor without a lot of other ingredients getting in the way.  Don’t get me wrong, I love shrimp in just about any dish (pasta, enchiladas, stir fry, etc.) but as they say, sometimes less is more.  I suppose these technically aren’t truly steamed shrimp since they are thrown into boiling water, but since that was the title of the original recipe and I don’t know what else to call them, I’ll go with that.  Be sure to remove the shrimp from the water as soon as it returns to a boil, as they can overcook easily and you don’t want tough and chewy shrimp.  I went simple with the side dishes for this as well and served it with a Caesar salad and some crusty bread.  It made for a fabulous and incredibly quick meal.  Yum!

Steamed Shrimp
2 quarts water
1/2 cup cider vinegar
Black peppercorns
2 bay leaves
1 lb. large shrimp, shells left on
Old Bay (or other seafood seasoning)
Lemon wedges and cocktail sauce, for serving

Combine the water, vinegar, peppercorns and bay leaves in a stockpot or large saucepan.  Bring to a boil.  Add the shrimp to the boiling water and cook, stirring occasionally, until the water returns to a boil.  Immediately remove from the heat and drain the water.  Remove the bay leaves and toss the shrimp with Old Bay seasoning.  Transfer to a serving platter and serve alongside lemon wedges and cocktail sauce.  

Source: adapted from À La Carte

  • wow. this looks delish

    and your photograpy is amazing.

    very nicely, done.

    and i agree, there’s nothing like fresh, regional seafood.

  • sounds delicious!

  • Shrimp is definitely a summer staple in my house and my preferred prep method is for sure steaming! :-)

  • I am always impressed by your photography skills, but this picture blew me away! Awesome job, as usual, with pictures *and* recipes!

  • This looks so tasty, Annie. I’m ready to go back to Kiawah!

  • Pingback: Peel and Eat Shrimp « Lovestoeat’s Weblog()

  • Starr

    you could call them “simple shrimple”