Steamed Shrimp Recipe

Name: Bud's at Silver Runs Steamed Shrimp Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb raw large shrimp (16/20), peeled and deveined, tails on or off as preferred; 0.5 cup yellow onion, cut into 1/2-inch slices or wedges; 1 each lemon, halved (one half sliced into rounds for serving); 2 tbs Old Bay seasoning; 2 each garlic cloves, smashed; 12 fl oz lager or pale ale beer (room temperature); 0.5 cup water; 2 tbs unsalted butter, melted (optional, for tossing); 1 tbs fresh parsley, chopped (optional, for garnish); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Bud's at Silver Run

Time25m

Serves2

1 pound. Steamed with Old Bay, onions, beer, and lemon

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Ingredients

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Shrimp and aromatics

1 lb raw large shrimp (16/20), peeled and deveined, tails on or off as preferred

1/2 cup yellow onion, cut into 1/2-inch slices or wedges

1 each lemon, halved (one half sliced into rounds for serving)

2 tbs Old Bay seasoning

2 each garlic cloves, smashed

Steaming liquid and finishing

12 fl oz lager or pale ale beer (room temperature)

1/2 cup water

2 tbs unsalted butter, melted (optional, for tossing)

1 tbs fresh parsley, chopped (optional, for garnish)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Prep

Prepare shrimp and aromatics

Rinse the shrimp under cold water and pat dry with paper towels. If not already peeled and deveined, peel and devein them, leaving tails on if desired. Slice one half of the lemon into 6–8 thin rounds for serving and leave the other half for squeezing. Smash the garlic cloves with the side of a knife. Slice the onion into 1/2-inch slices or wedges.

Make steaming broth

In a 4-quart pot or large deep skillet with a tight-fitting lid, combine the beer and water. Add the smashed garlic, half of the sliced onion, and 1 tablespoon of Old Bay seasoning to the liquid. Bring the mixture to a simmer over medium-high heat.

Once simmering, reduce heat to medium-low so the liquid is gently steaming but not vigorously boiling.

Steam shrimp

Arrange the shrimp in a single layer in a steamer basket or on a heatproof rack set over the simmering beer mixture. If you don't have a steamer basket, carefully place the shrimp directly into the simmering liquid and spoon some of the liquid over them during cooking (they will cook slightly immersed). Scatter the remaining onion slices over the shrimp and sprinkle the remaining 1 tablespoon Old Bay evenly over the top.

Cover tightly with the lid and steam until the shrimp turn pink and opaque and register about 120–125°F (49–52°C) for medium or 135°F (57°C) for fully firm, about 4–6 minutes depending on shrimp size. Check after 3 minutes to avoid overcooking. If shrimp are placed directly in the liquid, cook 2–3 minutes until opaque, then remove with a slotted spoon.

Finish and serve

Carefully remove the lid (watch for steam) and lift the steamer basket or shrimp out of the pot. If you steamed directly in the liquid, use a slotted spoon to transfer shrimp to a large bowl or platter, leaving most of the liquid behind.

Immediately toss the hot shrimp with the melted butter (if using), the remaining onion pieces, the juice from the squeezed lemon half, the remaining lemon slices for garnish, kosher salt, and freshly ground black pepper. Taste and add up to an additional 1/2–1 tablespoon Old Bay if you prefer a stronger seasoning.

Sprinkle chopped parsley over the shrimp for color. Serve hot with extra lemon wedges and a bowl for discarded shells if tails were left on. Spoon some of the strained cooking liquid over crusty bread, potatoes, or serve alongside for dipping if desired.