Old Bay Seasoned Steamed Shrimp Recipe

Shrimp: Large, peeled, and deveined, these are the star of the dish.

Water: Used to create the steaming liquid.

Apple cider vinegar: Adds a tangy flavor that enhances the shrimp.

Old Bay seasoning: A blend of herbs and spices that gives the dish its distinctive taste.

To ensure your shrimp are perfectly cooked, make sure to not oversteam them. Once they turn a bright pink color and curl into a 'C' shape, they are done. Overcooking can make them rubbery. Also, consider using a steamer basket to keep the shrimp elevated above the boiling liquid, allowing for even steaming and preventing them from becoming waterlogged.

• Old Bay seasoning - Substitute with homemade spice blend: Combine 1 tablespoon celery salt, ¼ teaspoon paprika, ⅛ teaspoon black pepper, ⅛ teaspoon cayenne pepper, ⅛ teaspoon dry mustard, ⅛ teaspoon nutmeg, ⅛ teaspoon cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon ground allspice, and ⅛ teaspoon ground ginger. This blend mimics the complex flavors of Old Bay seasoning.

• Apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and tanginess, making it a good alternative to apple cider vinegar.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidic profile and a fresh, citrusy flavor that complements seafood well.

• Water - Substitute with seafood stock: Using seafood stock instead of water can enhance the shrimp's flavor, adding a deeper, more savory taste.

• Large shrimp - Substitute with medium shrimp: If large shrimp are unavailable, medium shrimp can be used, though cooking times may need to be adjusted slightly.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled shrimp in an airtight container. If you have a vacuum sealer, use it to remove as much air as possible.
• For added freshness, layer the shrimp with parchment paper or wax paper. This helps to keep them from sticking together.
• Store the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). The shrimp will stay fresh for up to 3 days.
• If you plan to freeze the shrimp, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the shrimp in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the shrimp gently by steaming or sautéing for a few minutes until warmed through. Avoid overcooking to maintain their tender texture.

• Stovetop Sauté:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a small pat of butter.
  3. Once the oil is hot, add the leftover shrimp.
  4. Sauté for 2-3 minutes, stirring occasionally, until the shrimp are heated through.

• Oven Reheat:

  1. Preheat your oven to 300°F (150°C).
  2. Place the shrimp in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 10 minutes or until the shrimp are warmed through.

• Microwave:

  1. Place the shrimp in a microwave-safe dish.
  2. Add a splash of water or broth to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• Steaming:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the shrimp in the steamer basket.
  3. Cover and steam for about 2-3 minutes until heated through.

• Sous Vide:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the shrimp in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath for about 15 minutes.

• Air Fryer:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the shrimp in the air fryer basket in a single layer.
  3. Heat for 2-3 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: A large pot is essential for combining the water, vinegar, and Old Bay seasoning, and for steaming the shrimp.

• Lid: A lid is necessary to cover the pot while steaming the shrimp to ensure even cooking.

• Measuring cup: A measuring cup is used to accurately measure the water and apple cider vinegar.

• Tablespoon: A tablespoon is used to measure the Old Bay seasoning.

• Tongs: Tongs are useful for removing the shrimp from the pot once they are cooked.

• Serving dish: A serving dish is used to serve the steamed shrimp immediately after cooking.

Prep ingredients in advance: Peel and devein the shrimp ahead of time to save minutes when cooking.

Use pre-mixed seasoning: Opt for Old Bay seasoning to avoid measuring multiple spices.

Quick boil method: Boil the water and vinegar mixture while prepping the shrimp to streamline the process.

Steam in batches: If you have a small pot, steam the shrimp in batches to ensure even cooking.

Serve immediately: Have your serving dishes ready so you can plate the shrimp as soon as they are done.