Beer-Steamed Shrimp With Tomato Salsa |
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Prep Time: 50 Minutes Cook Time: 4 Minutes |
Ready In: 54 Minutes Servings: 4 |
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From Cooking with Beer , Good Food Magazine March 1988 Ingredients:
1 teaspoon coarse salt (or to taste) |
6 -8 ripe plum tomatoes, seeded, cut into 1/2-inch chunks |
1/2 bell pepper, seeded, diced (red or yellow) |
1 -3 pickled jalapeno pepper, seeded, minced or |
2 -3 tablespoons canned jalapeno peppers, chopped and drained |
1/2 red onion, finely chopped |
2 scallions, thinly sliced |
1 garlic clove, minced |
2 tablespoons fresh parsley leaves, chopped |
fresh ground pepper |
1 lime, juice of, small |
1 (12 ounce) beer (corona recommended) |
1 tablespoon old bay seasoning |
1 1/2-2 lbs shrimp, shelled but tails intact, deveined |
Directions:
1. Make salsa: Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 minutes.
2. Combine bell pepper, jalapeño, onion, scallions, garlic, parsley, pepper, and lime juice in mixing bowl. Toss gently and stir in drained tomatoes. Let stand at room temperature 30-60 minutes.
3. Prepare shrimp: Heat beer and Old Bay seasoning to boiling in bottom of steamer. Place shrimp in steaming rack and steam, tightly covered, 2 minutes. Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer. Transfer shrimp to serving platter.
4. If salsa is too watery, pour off excess liquid. add salsa to shrimp and toss to combine. Serve hot, at room temperature, or chilled.
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