sandy-in-baltimore
Well-known member
Can I steam shrimp on Sunday to serve on Tuesday the 4th of July. Thanks for the info.
A ? about Steamed Shrimp
- Thread starter sandy-in-baltimore
- Start date
michael-in-phoenix
Well-known member
I would. Cool in ice water after steaming. Bag tightly in the fridge. Rinse & serve. I wouldn't
...try to re-heat them, but if you're serving them cold, or at room temp, then I wouldn't hesitate.
Michael
...try to re-heat them, but if you're serving them cold, or at room temp, then I wouldn't hesitate.
Michael
michael-in-phoenix
Well-known member
I assumed they wouldn't be spiced if they were steamed. I was picturing...
...a shrimp cocktail kinda thing.
Michael
...a shrimp cocktail kinda thing.
Michael
michael-in-phoenix
Well-known member
I have GOT to get back there, and you have GOT to feed me...
)Here is a great rec: Spicy Lemon Marinated Shrimp
I have made this a few times. Always gets rave reviews. It actually tastes better when it marinates for a few days. I have never used the pickling spices. I serve it on a Silver Platter, lined with Lettuce and lemon wedges.
btw, consider me in for rick's party!! I can do Rt 95!
Rec: Spicy Lemon Marinated Shrimp (I believe this is for 50 servings) See below for 6 servings. I just buy the large bag at Cosco.
Active time: 1 hr. Start to finish: 9 hr.
8 large lemons
1/4 cup coriander seeds
1 1/2 cups white-wine vinegar
1/2 cup olive oil
1/2 cup water
1/2 cup sugar
1/4 cup dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
8 tablespoons coarse salt
1/4 cup pickling spices
10 lb. large (U 16/20) shrimp, shelled and deveined
Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
Bring an 8-qt. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade. Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
Drain shrimp before serving.
Cooks' note:
• You can marinate the shrimp up to 3 days.
To make 6 servings:
Follow the directions above using the following ingredient amounts:
1 large lemon
1 1/2 teaspoons coriander seeds
3 tablespoons white-wine vinegar
1 tablespoon olive oil
1 tablespoon water
1 tablespoon sugar
1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
1 tablespoon plus 2 1/2 teaspoons kosher salt
2 tablespoons pickling spices
1 lb. large (U 16/20) shrimp, shelled and deveined
Serves 50.
Gourmet
Gourmet Entertains
September 1999
Epicurious.com © CondéNet, Inc. All rights reserved.
I have made this a few times. Always gets rave reviews. It actually tastes better when it marinates for a few days. I have never used the pickling spices. I serve it on a Silver Platter, lined with Lettuce and lemon wedges.
btw, consider me in for rick's party!! I can do Rt 95!
Rec: Spicy Lemon Marinated Shrimp (I believe this is for 50 servings) See below for 6 servings. I just buy the large bag at Cosco.
Active time: 1 hr. Start to finish: 9 hr.
8 large lemons
1/4 cup coriander seeds
1 1/2 cups white-wine vinegar
1/2 cup olive oil
1/2 cup water
1/2 cup sugar
1/4 cup dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
8 tablespoons coarse salt
1/4 cup pickling spices
10 lb. large (U 16/20) shrimp, shelled and deveined
Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
Bring an 8-qt. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade. Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
Drain shrimp before serving.
Cooks' note:
• You can marinate the shrimp up to 3 days.
To make 6 servings:
Follow the directions above using the following ingredient amounts:
1 large lemon
1 1/2 teaspoons coriander seeds
3 tablespoons white-wine vinegar
1 tablespoon olive oil
1 tablespoon water
1 tablespoon sugar
1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
1 tablespoon plus 2 1/2 teaspoons kosher salt
2 tablespoons pickling spices
1 lb. large (U 16/20) shrimp, shelled and deveined
Serves 50.
Gourmet
Gourmet Entertains
September 1999
Epicurious.com © CondéNet, Inc. All rights reserved.
music-city-missy
Well-known member
Where do we come when we are in the area in a few weeks? smileys/smile.gif NT
michael-in-phoenix
Well-known member
What was the name of that lard/berry dish? ; >
sandy-in-baltimore
Well-known member
Michael
rvb is correct. Since I'm from Baltimore they will be spiced and they will be served cold, with Cocktail Sauce made from my own freshly grated Horseradish. Come to think of it, the Horseradish is so strong I don't think my guests would know if the shrimp were spiced or not. Just kidding, but I do grate my own Horseradish. If anybody wants to come, I have a 4th of July party every year. You can see the Fireworks from around town from my apartment. And you get the same dinner every year. My own special (and very delicious if I say so myself)Crab Soup). I guess the soup is good, cause everyone comes back every year. In the beginning years I served other things with the soup, but everyone only really wanted the soup, so now the only thing that changes every year are the Appetizers and the Desserts.
I hope the rains stop so we can see the Fireworks
Thanks everybody for your input.
rvb is correct. Since I'm from Baltimore they will be spiced and they will be served cold, with Cocktail Sauce made from my own freshly grated Horseradish. Come to think of it, the Horseradish is so strong I don't think my guests would know if the shrimp were spiced or not. Just kidding, but I do grate my own Horseradish. If anybody wants to come, I have a 4th of July party every year. You can see the Fireworks from around town from my apartment. And you get the same dinner every year. My own special (and very delicious if I say so myself)Crab Soup). I guess the soup is good, cause everyone comes back every year. In the beginning years I served other things with the soup, but everyone only really wanted the soup, so now the only thing that changes every year are the Appetizers and the Desserts.
I hope the rains stop so we can see the Fireworks
Thanks everybody for your input.
michael-in-phoenix
Well-known member
Darn.
Sandy, if you have any left-over shrimp (ha-ha), try the Old Bay Shrimp Bruschetta recipe...
that I found at the mccormick.com web-site. I made them last night, with red pepper instead of tomato, I toasted the bread slices in some EVOO in a cast-iron pan on top of the stove, and left off the mayo. They were delicious! I'd post the HTML but I don't know how to get it into this message or how to add a link from the mccormick site. Can anyone enlighten me?
Someone needs to send Michael a can of Old Bay Seasoning, so he can taste what all us old Bal'moreans have loved forever, STEAMED crabs and shrimp, NEVER BOILED!
With fond memories of Connelly's and the Carney Crab House...
Marianne (transplanted to the Gulf Coast)
PS: Would you share your Crab Soup REC? Thanks!
that I found at the mccormick.com web-site. I made them last night, with red pepper instead of tomato, I toasted the bread slices in some EVOO in a cast-iron pan on top of the stove, and left off the mayo. They were delicious! I'd post the HTML but I don't know how to get it into this message or how to add a link from the mccormick site. Can anyone enlighten me?
Someone needs to send Michael a can of Old Bay Seasoning, so he can taste what all us old Bal'moreans have loved forever, STEAMED crabs and shrimp, NEVER BOILED!
With fond memories of Connelly's and the Carney Crab House...
Marianne (transplanted to the Gulf Coast)
PS: Would you share your Crab Soup REC? Thanks!