Beer-Steamed Shrimp with Tomato Sauce
Submitted by colleen
Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.
YIELD
2 servingsPREP
25 minCOOK
20 minREADY
110 minThis recipe plays both sides beautifully: warm and steamy straight off the stove, or chilled and refreshing on a hot summer afternoon.
Shrimp get a quick steam over beer spiked with crab boil seasoning, which infuses them with that unmistakable coastal spice in just a few minutes.
The fresh tomato salsa is where it really comes alive though. Chunky tomatoes, diced red bell pepper, minced jalapeño, red onion, scallions, garlic, and a generous squeeze of lime all get tossed together and left to mingle before the shrimp even hit the steamer.
By the time you combine them, every bite is bright, spicy, and dripping with fresh flavor.
Chef Tips
- Salt the tomatoes and let them drain in a colander for 10 minutes before making the salsa. This pulls out excess water so you don’t end up with a soupy mess.
- Steam the shrimp just until they turn pink, no longer. Two to four minutes total. Oversteamed shrimp turn chewy and rubbery fast.
- Make the salsa first and let it sit for 30 to 60 minutes at room temperature. The flavors meld and intensify while you prep the shrimp.
- If the salsa looks watery after resting, pour off the excess liquid before tossing with the shrimp.
Ingredients
Directions
Make salsa: Sprinkle salt over tomatoes in colander and toss gently.
Let drain 10 minutes.
Combine bell pepper, jalapenos, onion, scallions, garlic, parsley pepper, and lime juice in mixing bowl.
Toss gently and stir in drained tomatoes.
Let stand at room temperature 30 to 60 minutes.
Shrimp: Heat beer and crab boil to boiling in bottom of steamer.
Place shrimp in steaming rack and steam tightly covered for 2 minutes.
Stir once, then continue to steam just until shrimp turn pink, 1 to 2 minutes longer.
Transfer shrimp to serving platter.
If salsa is too watery, pour off excess liquid.
Add salsa to shrimp amd toss to combine.
Serve hot, at room temperature or chilled.
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