Simple Steamed Royal Red Shrimp Recipes

HOW TO COOK ROYAL RED SHRIMP

Steps:

• Melt butter in a large skillet over medium-low heat.
• When hot, add the shrimp.
• Cook stirring continuously until they have all curled a bit and are opaque.
• Immediately transfer to a plate. Sprinkle with salt and serve.

OLD BAY®-SEASONED STEAMED SHRIMP

Steps:

• Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
• Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

LOWER ALABAMA BBQ ROYAL RED SHRIMP

Steps:

• Mix spice seasoning and flour together. Lightly coat shrimp with seasoned flour. Heat a large skillet over high heat. Add butter and olive oil. Once hot, add shrimp (you may have to cook in batches or use 2 skillets if you can). Just after adding the shrimp, add vinegar, lemon juice, balsamic vinegar, mustard, hot sauce, thyme, oregano, green onion, parsley, garlic, bay leaves, red pepper flakes, paprika, and Worcestershire sauce. Cook until the sauce reduces and the shrimp is cooked, about 4 to 5 minutes. Serve as an appetizer with French bread.

STEAMED SHRIMP

Steps:

• Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
• Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
• Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
• Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
• Serve immediately or chill for later use.

STEAMED RUBY RED SHRIMP

Steps:

• In a pot with a steaming basket, steam mussels over 1 inch of water until shells open. Set aside steaming water. Remove mussels from their shells and reserve. With a paring knife, halve and seed one-third of grapes and reserve.
• Place potatoes in mussel water; if necessary, add water to cover. Add salt, thyme and garlic, and place over medium-low heat. Simmer until potatoes are slightly tender, about 7 minutes. Strain potatoes, peel while warm, and slice into rounds about 1/8 inch thick. Place a wide saucepan over medium heat, melt butter, and add bacon slices. When bacon has begun to firm up, add potatoes, and sauté until bacon slices are lightly browned. Remove from heat and reserve.
• In a large saucepan over medium high heat, combine olive oil, shallots, ginger and lemon grass. Cover and sweat mixture until shallots are translucent. Add remaining grapes, peppercorns and vermouth, and cook uncovered, stirring occasionally, for 10 minutes. Place a wire mesh strainer over a bowl, and strain sauce, discarding solids. In a saucepan over medium heat, reduce sauce by one-third, then set aside and keep warm.
• Place one inch of water in a pot with a steaming basket, add lime juice, and bring to a boil. Steam shrimp just until pink, 2 to 3 minutes, then remove from heat.
• To serve, place arugula in a large bowl, and add potato and bacon mixture; toss gently to mix. Add halved grapes and reserved mussels, and toss again. Place equal portions of mixture on each of four serving plates, and top with a row of four shrimp. Drizzle sauce over all, and serve.