Ingredients
-
1
-
6 - 8
-
1/2
-
1 - 3
-
2 - 3
-
1/2
-
2
-
1
-
2
-
-
1
-
1
-
1
-
1 1/2 - 2
-
Directions
Beer-Steamed Shrimp With Tomato Salsa, From Cooking with Beer , Good Food Magazine March 1988, Delicious and refreshing! I cut the recipe way down to 1 serving and it was plenty for the two of us hubby used the salsa on tortilla chips and ate the shrimp separately while I ate mine together the only changes I made was to use fresh jalapenos and I subbed cilantro for the parsley I’m not a big parsley fan I served this chilled with one of our appy nights thanks for posting the recipe =)
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Steps
|
1
Done
|
Make Salsa: Sprinkle Salt Over Tomatoes in Colander and Toss Gently. Let Drain 10 Minutes. |
|
2
Done
|
Combine Bell Pepper, Jalapeo, Onion, Scallions, Garlic, Parsley, Pepper, and Lime Juice in Mixing Bowl. Toss Gently and Stir in Drained Tomatoes. Let Stand at Room Temperature 30-60 Minutes. |
|
3
Done
|
Prepare Shrimp: Heat Beer and Old Bay Seasoning to Boiling in Bottom of Steamer. Place Shrimp in Steaming Rack and Steam, Tightly Covered, 2 Minutes. Stir Once, Then Continue to Steam Just Until Shrimp Turn Pink, 1-2 Minutes Longer. Transfer Shrimp to Serving Platter. |
|
4
Done
|
If Salsa Is Too Watery, Pour Off Excess Liquid. Add Salsa to Shrimp and Toss to Combine. Serve Hot, at Room Temperature, or Chilled. |
