How to steam shrimp HON!

So over the Christmas break I steamed shrimp TWICE.  Awesome JUMBO Gulf shrimp-the only ones you should be eating-these suckers were as big as my palm.  Now I do have small hands but still...HUGE I tell you. 

Even though I steamed them twice over the break it was my first time actually steaming them myself on my stove in my own pot.  My parents and family have always done it before and I've seen it done but naturally I called my mom for some advice on how to get them juuuust right.  I am glad I did them twice because they definitely turned out better the second time after some tweaks.  My family is all about the recipes that call for "a little of this" and "a handful of that" and many people freak because really what the heck does that even mean!?  I've learned that it really is to allow you to make it to your taste.  You will see what I mean as you read further.

I've had steamed shrimp at lots of places outside of my family and none of those times compared to how my family does shrimp-not saying they weren't good or tasty even-just not the same if you know what I mean.  I thought I would share my method(s) with you all in case any of you were inclines to take a stab at it.  Don't freak out by the little of this and a little of that in the recipe though-you have to make them more than once to find your preferred taste.

First and foremost-DO NOT BUY THE GREY SHRIMP-you know the ones you generally find in a grocery store or frozen-they are not the good "steaming shrimp".  Those are great for pastas and salads and other things but not if you want a GOOD steamed shrimp.  GULF or TEXAS shrimp are the ones your want.  Get them RAW with the shell completely on.  They should be pink-this does not mean they are cooked-they are just warm water shrimp!  **PSA-Giant has gulf shrimp on SALE for 9.99 a lb for extra large/jumbo.  This is great considering I bought them for 14.99 a lb at a seafood store** 

Ok now that that disclaimer is out of the way...you need a pot with a steam basket...these babies should not touch what they are being steamed in.  This is what mine looks like-it fits right in my large pot:

Fill the bottom of the pot with a12 oz beer (Natty Boh or a light beer work well-straight up Budweiser works too) OR you can use 12oz of white vinegar.  We did them both ways and Tommy and I prefer the vinegar but my mom likes beer.  It's up to you! 

Oh I forgot-you NEED OLD BAY-if you cannot get it in your area order it on line-seriously this stuff is amazing.  Sprinkle a little (I did about 4-5 shakes) in your beer or vinegar. 

Put the steam basket on your pot and add the shrimp and shake more Old Bay on the shrimp to taste.  I was pretty generous with my Old Bay-but again it's to your liking. 

Turn your burner to a Medium high flame and steam away.  I stir my shrimp after a bit especially if you are steaming more than a pound.  Keep and eye on them because you don't want to overcook them.  They cook quickly but if you are doing a lot it will take longer.  You will know when they are done because they will be a nice brownish pink-like this:


Serve with cocktail sauce or melted butter. Peel and enjoy!