Steamed Shrimp (1/2 Lb.) Recipe

Prepare shrimp

If not already done, peel and devein the shrimp, leaving tails on if desired. Pat shrimp dry with paper towels and keep refrigerated until ready to steam.

Slice aromatics

Thinly slice half a yellow onion into half-moons. Slice one lemon into 6–8 thin rounds for the steam layer and cut the other lemon into wedges for serving.

Measure out house crab seasoning, butter, salt and pepper, and have cocktail sauce ready for serving.

Build steam setup

Place a steaming rack or metal colander inside a wide saucepan or deep skillet. Add 1 cup water (or stock) to the pan so it reaches just below the rack. Lay the lemon slices and half of the sliced onion evenly on the rack to create an aromatic bed.

Steam shrimp

Bring the water to a simmer over medium-high heat. Arrange the shrimp in a single layer on top of the lemon/onion bed. Cover tightly with a lid and steam until shrimp are opaque and just cooked through, about 4–6 minutes for 16/20 jumbo shrimp (timing depends on size). Avoid overcooking.

Finish with seasoning

While shrimp steam, melt 1 tbs unsalted butter with 1 tbs fresh lemon juice in a small pan or microwave. In a large bowl, combine the melted butter-lemon mixture with 2 tbs house crab seasoning, 1 tsp coarse salt, and 1 tsp freshly ground black pepper. When shrimp are done, immediately transfer hot shrimp to the bowl, toss gently but quickly to coat evenly so the seasoning sticks to the warm shrimp. Add the remaining sliced onion and toss once more to combine.

Place the tossed shrimp on a serving plate or shallow bowl. Garnish with the reserved lemon wedges and optional chopped parsley. Serve immediately with cocktail sauce on the side for dipping and extra lemon wedges for squeezing.

Estimated serving: this recipe yields one half-pound portion (1/2 lb.) suitable as an appetizer for 2 people or a light entrée for 1. Serve hot.