Steamed Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry with paper towels. If not already deveined, use a small paring knife to make a shallow cut along the back and remove the vein; leave tails on for presentation.

Make steaming liquid

In a medium saucepan or deep skillet with a tight-fitting lid, combine 4 cups water, 1 tablespoon white wine (optional), 1 teaspoon kosher salt, 4 lemon slices, 1 bay leaf, and 6 peppercorns. Bring the liquid to a gentle boil over medium-high heat.

Steam shrimp

Once the liquid is boiling, reduce heat to maintain a brisk simmer. Place a steamer basket or a heatproof colander that fits into the pot above the liquid. Arrange the 8 shrimp in a single layer in the basket. Cover tightly and steam for 3–4 minutes, until the shrimp turn pink and opaque and the tails curl (internal temperature ~120–130°F/49–54°C). Avoid overcooking.

Shock (optional for chilled serving)

If serving chilled, immediately transfer the shrimp to a bowl of ice water (ice bath) to stop cooking. Let sit 2–3 minutes, then drain and pat dry. If serving warm, transfer to a plate and squeeze a little lemon over the shrimp.

In a small bowl, combine 1/4 cup ketchup, 1 tablespoon prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and 1 dash hot sauce (if using). Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust horseradish for heat or lemon for brightness. Chill briefly if making ahead.

If using, spread crushed ice on a serving platter and arrange the steamed shrimp in a fan or circle with tails outward. Place a small bowl of cocktail sauce in the center. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately.