Jack Hardy’s Steamer Shrimp

Jack Hardy's Steamer Shrimp

Recipe By: Alice Morrow

Jack Hardy's Steamer Shrimp

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

In a rice cooker (8-10 cup size), place the sliced onions, lemons and liquid crab boil in the bottom of the pot.
Put about ¾” of water in the pot.
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.
Sprinkle heavily with the creole seasoning (about ¼-1/2 cup-depending on how you like your seasoning). Place lid back on.
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.
You can place a stick of butter in at the last 3 minutes of cooking if desired.
Remove the pot from the rice cooker base and strain.
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.

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Alice

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