SmartPoints® value per serving
Cooking these spicy, aromatic shrimp in their shells is much like cooking a roast with the bone in, it gives the meat so much more flavor. Using beer in the steaming liquid adds even more flavor to the vapor that cooks the shrimp. If you don't have Cajun or Creole seasoning, make your own medley by mixing onion powder, garlic powder, kosher salt, dried thyme, dried oregano, red chile flakes, ground black pepper, and a pinch of cayenne. This is a get-your-hands-dirty sort of feast. Slurp the savory juices from each cooked shrimp before you peel and devour them, then lick your fingers, get a napkin, and dig in again.
2 pound(s), medium, shell-on, deveined, (about 30 per lb)
2 Tbsp, or crab boil seasoning if available
1 can(s), pilsner
- Combine beer and 1 tablespoon seasoning blend in bottom of a large pot. Set a steamer basket in pot, cover, and bring to a boil over high heat.
- Meanwhile, toss shrimp with remaining 1 tablespoon seasoning blend in a large bowl. Pour into steamer basket. Cover pot again, reduce heat to medium, and steam for 7 minutes, until shrimp are pink and firm. Transfer shrimp from steamer to a large serving bowl; discard steaming liquid in pot.
(Serving size: 1/2 lb medium shrimp)