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Steamed Shrimp

This recipe works great Jumbo shrimp, the fresher the shrimp the betterIngredients:
3 pounds fresh jumbo shrimp
1/3 gallons water
6 table spoon old bay
6 table spoon tony chachere’s creole seasoning
4 fresh lemons
Directions:Using an outdoor propane burner with stock pot place a red brick under drain basket to keep it above water level. Add water and quartered lemons and bring a rolling boil. Place heads off shrimp into drain basket and sprikle with seasonings. Cook until they turn pink. Immediately remove, serve and eat.



This entry was posted on Wednesday, March 21st, 2012 at 10:14 pm and is filed under Fish Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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