Old Bay Seasoned Steamed Shrimp Recipe

Shrimp: Deveined and shell-on, these are the main protein of the dish. The shells help retain moisture and flavor during steaming.

Old Bay seasoning: A classic spice blend that adds a distinctive flavor to the shrimp. It includes a mix of herbs and spices like celery salt, paprika, and black pepper.

Water: Used to create the steaming liquid, ensuring the shrimp cook evenly and stay moist.

Apple cider vinegar: Adds a tangy flavor to the steaming liquid, enhancing the overall taste of the shrimp.

When steaming shrimp, ensure they are spread out evenly in the steamer basket to allow for uniform cooking. This prevents overcrowding, which can lead to unevenly cooked shrimp. Additionally, using apple cider vinegar in the steaming liquid not only adds a subtle tang but also helps to tenderize the shrimp, enhancing their natural sweetness.

• old bay seasoning - Substitute with homemade spice blend: Mix paprika, celery salt, black pepper, cayenne pepper, dry mustard, nutmeg, cinnamon, ginger, and bay leaves to mimic the flavor profile of Old Bay seasoning.

• apple cider vinegar - Substitute with white wine vinegar: It provides a similar acidity and tanginess, though it may be slightly less sweet.

• apple cider vinegar - Substitute with lemon juice: Offers a fresh, citrusy acidity that complements seafood well.

• water - Substitute with beer: Adds a deeper flavor and complexity to the steaming liquid.

• water - Substitute with chicken broth: Enhances the savory notes of the shrimp while adding more depth to the overall flavor.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can lead to soggy shrimp.
• Place the cooled shrimp in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• If you plan to consume the shrimp within a few days, store them in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, consider freezing the shrimp. Lay them out in a single layer on a baking sheet and place in the freezer until they are solid. This prevents them from sticking together.
• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date to keep track of their 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 them for a few minutes or warming them in a skillet with a bit of olive oil or butter. Avoid overcooking to maintain their tender texture.
• If you have leftover Old Bay seasoning mixture, store it in an airtight container in a cool, dry place for future use.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a small pat of butter to the pan.
  3. Once the oil or butter is hot, add the leftover shrimp.
  4. Stir occasionally for about 2-3 minutes until the shrimp are warmed through.
  5. Serve immediately to enjoy the succulent flavors.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the shrimp out in a single layer on a baking sheet.
  3. Cover the shrimp with aluminum foil to prevent them from drying out.
  4. Bake for about 10 minutes or until the shrimp are heated through.
  5. Remove from the oven and serve hot.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Add a tablespoon of water or broth to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, checking halfway through.
  5. Stir and continue heating if necessary until the shrimp are warm.

• Steaming Method:

  1. Set up your steamer with water and bring it to a boil.
  2. Place the shrimp in the steamer basket.
  3. Cover and steam for about 2-3 minutes until the shrimp are heated through.
  4. Serve immediately to retain their juicy texture.

• Sous Vide Method:

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

• Large pot: Used to combine water, apple cider vinegar, and Old Bay seasoning, and to bring the mixture to a boil.

• Steamer basket: Placed inside the pot to hold the shrimp above the liquid, allowing them to steam.

• Measuring cup: Used to measure out the water, apple cider vinegar, and Old Bay seasoning accurately.

• Tongs: Handy for removing the steamed shrimp from the pot without burning yourself.

• Lid: Used to cover the pot while the shrimp are steaming, ensuring even cooking.

• Serving platter: For placing the cooked shrimp once they are removed from the pot, ready to be served immediately.

Prep ingredients in advance: Devein and clean the shrimp ahead of time to save minutes during cooking.

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

Quick boil method: Boil the water and apple cider vinegar mixture while prepping the shrimp to save time.

Batch cooking: Steam shrimp in larger batches if your pot allows, reducing the number of steaming cycles.

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