LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Jack Hardy’s Steamer Shrimp
| Jack Hardy's Steamer Shrimp | Print |
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.
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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