Wednesday, August 19, 2009

Steamed Shrimps

Steamed ShrimpsThe other day, my husband and I went to the seafood restaurant that my friend had recommended. She said the restaurant served some good crabs and shrimps. So I trusted her recommendation.

We ordered king crabs, shrimps and some shellfish. Unfortunately, all of the dishes betrayed our expectations. They were over boiled or over steamed. I felt like I was chewing rubber bands.

Then, my husband and I decided to steam shrimps from the local seafood market. The market is well known about carrying super fresh and big shrimps from the Gulf Coast. We were so excited to get a few different kinds of fresh shrimps.

Since over boiling or over steaming was the reason of the failure of the shrimps at the restaurant, I was very careful about how long they should be steamed. So, we put the shrimps in the steamer and took them out immediately after all of them had changed their color to red. Do not use cocktail sauce but simply lemon juice and extra virgin olive oil to season them. My husband, who is a native of Greece, said, “I feel like I am on a Mediterranean island” while eating the butter-like very tender and juicy shrimps.

Local Seafood Market

Local Seafood MarketIngredients:
1 lb shrimps with their heads and shells on
Lemon juice
Extra virgin olive oil

1. Wash the shrimps well and cut off their whiskers.
2. Steam the shrimps until their color changes to red. Do not over cook!
3. Transfer them to the serving plates. Sprinkle with lemon juice and add the olive oil.

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