I remember having fresh steamed shrimp, usually spiced, as a teenage for a week day dinner. My mom would have one of us (my sister or I) go down to Cameron's Seafood to get a pound to bring home. It would still be hot and smell wonderful.
While I cannot get fresh shrimp very often, I do crave the steamed flavor quite often. I found this recipe in a cookbook from my mom's church in North Carolina. It had way too much butter for my taste, but I substituted chicken broth for half of the butter and it turned out very yummy. Not the same as Cameron's, but good comparison!
From Food for the Journey :
Boca Grande Sauteed Shrimp
2 sticks of butter (of 1 stick and 1/2 C chicken broth)
4 doz shrimp shelled, deveined
1 t salt
1/2 t pepper
2 t paprika
3 t garlic salt
1/3 C good cooking sherry (I just used the white wine that's always in my refrig!)
Melt butter/chicken broth in a sauce pan. Saute the shrimp and seasonings until almost done; add the wine. Simmer until shrimp are done. Serve over rice, pasta, or toast points. This does make 6 serving so it can be scaled down if needed.
I would recommend using 16-20 count shrimp...makes for good flavor.
Family Rating: I was the only one who likes steamed shrimp, so I say it's GREAT!
Stomach Rating: mild, though with the butter it may be a bit much oil
Time Factor: less than 20 minutes (minus the peeling/deveining the shrimp)
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