how do you steam shrimp?

Answer 1

Boiling: Bring water to boil. Put shrimp in and BEGIN TIMING NOW! (3 1/2 to 4
minutes) Don't wait for water to boil again. Serve warm or chilled.
-This tip is brought to you by Wanda of Kentucky. This was her effort to find a way to boil shrimp so the shells don't stick to the meat.

Pan frying: Thaw shrimp if frozen. Pat dry with a paper towel before cooking. Heat 1/4 teaspoon olive oil in large skillet. Add shrimp and desired seasoning. Cook 3 to 5 minutes; do not overcook.

Deep frying: Dip shrimp in milk and then lightly dust with flour. Add to medium heated vegetable oil. Fry until golden brown.

Broiling: First, place the shrimp on a cutting board with the swimerets exposed. Using a sharp knife, cut between the swimerets through the meat to the shell. Spread the shell until it lies flat, and wash thoroughly in cold water. Season and prepare shrimp, then broil in oven for 4-5 minutes. Basting shrimp during broiling period is often a good habit to help prevent burnt edges.


if you have a colander and a big pot with a lid, you could put the shrimp in the colander, colander in the pot, making sure the water doesn't touch the bottom of the colander


Shrimp in Coconut Milk

1 lb shrimp
oil, one cooking spoon
1 onion, finely chopped or 1/2 large onion
3 garlic cloves, finely chopped
1 tomato, finely chopped
1 bell pepper, sliced
1 (13 1/2 ounce) can coconut milk
1 teaspoon salt
1/3 teaspoon cumin
1/2 teaspoon red chili
2 teaspoons brown sugar


Heat oil.
Add the onion and garlic.
When onions soften up, add shrimps, salt, cumin and red chilli and stir for 2-3 minutes.
Once the shrimp become pinkish and curled up, add the coconut milk (whisk with spoon lightly), capsicum, tomato, and heat on high heat.
Once the mixture comes to a boil, reduce heat to medium and let simmer for 5 minutes.
ENJOY.



Shrimp in Spicy Coconut Milk

3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
1 inch fresh ginger, peeled
6 cloves garlic
5 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric

Shrimp
1 1/2 lbs large shrimp (about 30)
1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips
2 tablespoons corn oil
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon packed light brown sugar
1 teaspoon salt
2 tablespoons fresh lime juice, to taste
steamed rice (to accompany



For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
Shell shrimp, leaving tail segment intact, and devein.
In a colander, rinse shrimp and drain well.
Heat a large skillet over moderately low heat until hot.
Cook paste in oil, stirring until fragrant, about 5 minutes.
Add onions and cook, stirring, until softened.
Stir in coconut milk, brown sugar and salt and bring to a boil.
Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
Serve shrimp with rice.


Shrimp in Coconut Gravy

6 uncooked jumbo shrimp, deveined and unpeeled
1/4 teaspoon chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/4 teaspoon garam masala powder
8 fluid ounces coconut milk
1/2 cup cilantro leaves, chopped
3 garlic cloves, grated
1/2 tablespoon vegetable oil
salt


1. Heat the oil in a pan.
2. Add the garlic and chopped cilantro.
3. Add all the seasoning powders.
4. Add the shrimp and cook till they turn pink.
5. Add the coconunt milk.
6. Add salt to taste.
7. Bring to a Boil.
Remember: Thickness and quantity of the gravy is a personal choice, so you may add water to thin it out or add more coconut milk

Answer 2

Borrow the shrimp's yard tools and don't return them or play loud music late at night. Those both seem to steam my neighbors so it should work on shrimp, too.

Answer 3

Put in a steamer pan atop boiling water. Cover w/ lid and steam about 5 minutes. Do now crowd shrimp, and do in batches if necessary so they all cook quickly and evenly.

Answer 4

Try picking up a chinese bamboo steamer, they steam to perfection any food at all without any fuss or problems. Since its made of bamboo(a natural source) you don't have to worry about any metallic-tasting food. And it's easy to clean & use. Even if u've never done it before.

Answer 5

You don't. That's blasphemy. You season it with Tony Chachere's, skewer it, and grill it over mesquite.

Answer 6

with hot water

Answer 7

Irina - Damn it!!! just got me Hungry.....;-)