Jack Hardy's Steamer Shrimp
 
 
Jack Hardy's Steamer Shrimp
Recipe By:
Ingredients
  • 3-5 lbs. fresh shrimp, heads removed (or enough to fill shrimp almost to the top-but not all the way up)
  • Tony Chachere’s Creole Seasoning
  • 1 T. Liquid crab boil
  • Water
  • 2 large onions
  • 1 fresh lemons, sliced
  • 1 stick butter, optional (at room temperature)
Instructions
  1. In a rice cooker (8-10 cup size), place the sliced onions, lemons and liquid crab boil in the bottom of the pot.
  2. Put about ¾” of water in the pot.
  3. Place lid on and push the “ON” button. When you see the water come to a boil, remove lid and place shrimp in the pot.
  4. Sprinkle heavily with the creole seasoning (about ¼-1/2 cup-depending on how you like your seasoning). Place lid back on.
  5. Push “ON” button again. After 3 minutes, stir the shrimp, pull the shrimp from the bottom so that they are on top. Do again after another 3 minutes. Then do again after another 3 minutes. Total cooking time is 9 minutes. Make sure every time you stir the shrimp bring the bottom ones up to the top.
  6. You can place a stick of butter in at the last 3 minutes of cooking if desired.
  7. Remove the pot from the rice cooker base and strain.
  8. Place in your serving bowl.
Notes
*****Serve with cocktail, tartar or remoulade sauce. You can adjust your seasoning to fit your desired level of taste.
I actually now do this recipe in my gigantic rice cooker. You know the one that is like 20 cups or so. I find that when you give the shrimp more space they are more evenly cooked. No fear, both methods work. I find the 8-10 cup rice cooker works best with 3 lbs. of shrimp, with 5 lbs. it is a little snug!
This recipe comes from my HUBBY’S CHILDHOOD BEST FRIEND! I believe they have been friends since birth.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/jack-hardys-steamer-shrimp/