Steaming Shrimp Without A Steamer: A Quick Guide

Steaming shrimp is a great way to get the most flavor out of the shellfish, but it can be tricky without a steamer. However, there are several ways to steam shrimp without a steamer, and it is possible to achieve the same results as steaming with a pot of boiling water. One way is to use a fine mesh strainer on top of a pot as a makeshift steamer basket. Another way is to poach the shrimp in water at a low simmer for about four minutes. It is important to carefully monitor the boiling time to avoid overcooking the shrimp, which can result in a rubbery texture and loss of flavor. Additionally, allowing the shrimp to marinate in sauce without heat can help enhance its flavor.

Poaching shrimp in water

Gather Your Ingredients and Equipment:

• For poaching, you will need a medium or large saucepan or pot, depending on the number of shrimp you are cooking. For 12-15 shrimp, a 3-quart pot is suitable, while a larger pot is needed for a higher quantity.
• Other essential ingredients include water, salt, and shrimp.
• Additionally, you can add various aromatics and seasonings to enhance the flavour of the poaching liquid. Suggested ingredients include lemon, peppercorns, parsley, garlic, bay leaf, and Cajun seasoning.

Prepare the Poaching Liquid:

• Fill the saucepan or pot with water, approximately 3/4 full for a 3-quart pot. Adjust the water level accordingly if you are using a larger or smaller pot.
• Add salt to the water. The amount of salt can vary based on your preference, but a general guideline is to use about 1/2 teaspoon for a 3-quart pot.
• If desired, add your choice of aromatics and seasonings to the water. For example, squeeze in some lemon juice and drop the lemon halves into the pot. You can also include peppercorns, parsley, garlic, bay leaf, or Cajun seasoning to infuse additional flavours into the poaching liquid.

Bring the Liquid to a Boil:

• Place the pot on the stove and turn the heat to high.
• Allow the liquid to reach a rapid boil. This step ensures that the poaching liquid is adequately heated before adding the shrimp.

Poach the Shrimp:

• Once the liquid is boiling rapidly, remove the pot from the heat source. This step is crucial as it prevents overcooking the shrimp.
• Stop the boiling process, either by turning off the heat or by transferring the pot to a cool burner.
• Add the shrimp to the hot poaching liquid. Use a suitable amount of shrimp for the size of your pot to avoid overcrowding.
• Cover the pot with a lid and let the shrimp sit in the hot liquid. The cooking time will depend on the size of the shrimp. For large shrimp, aim for 4-5 minutes or until they turn opaque and pink.

Prepare an Ice Bath:

While the shrimp are poaching, prepare an ice bath by filling a large bowl with ice cubes and cold water. This step is important for stopping the cooking process and cooling the shrimp after poaching.

Cool the Shrimp:

• Once the shrimp are cooked, use a slotted spoon or tongs to transfer them from the poaching liquid to the prepared ice bath.
• Let the shrimp sit in the ice bath for a few minutes until they are fully cooled. This step helps prevent overcooking and ensures the shrimp remain tender and juicy.

Serve the Shrimp:

After cooling, drain the shrimp and serve them as desired. You can peel the shrimp before serving or leave the shells on, depending on your preference and how you plan to serve or use the shrimp.

Using a fine mesh strainer on a pot

If you don't have a steamer, you can use a fine mesh strainer on a pot to cook shrimp. Here's a step-by-step guide:

Firstly, you'll need to prepare your shrimp. You can buy peeled and deveined shrimp, or you can do this yourself. To peel the shrimp, grab onto the section of shell that meets the belly (where the legs are) and pull back. You can leave the tail on to make it easier to eat the shrimp with your hands. To devein the shrimp, use a paring knife to cut a slit along the back of the shelled shrimp to expose the intestinal tract. Then, use the tip of your knife or your fingers to remove the tract and discard it. Rinse your shrimp, and they are ready to be cooked.

Now, prepare your cooking pot. Place a fine mesh strainer on top of the pot, ensuring that it rests securely without falling into the pot. The strainer will act as your makeshift steamer basket.

Next, fill the pot with water. You'll want to add enough water to cover the bottom of the pot and reach a depth of about one inch. Make sure there are at least two inches between the bottom of the strainer and the waterline. You can also add other liquids and seasonings to the water for extra flavour. For example, you could add lemon juice, vinegar, garlic powder, or seafood seasoning.

Bring the water to a boil over high heat. Once it's boiling, reduce the heat to medium. Adding a little olive oil to the strainer can help prevent the shrimp from sticking.

Now, it's time to add the shrimp to the strainer. Place the shrimp in the strainer, cover the pot with a lid, and start steaming. Steam the shrimp for 4 to 6 minutes, or until they are opaque and cooked through. You'll know the shrimp are done when they curl, turn bright pink, and feel firm but still slightly bouncy to the touch.

Once the shrimp are cooked to your desired level of doneness, remove the strainer from the pot. To stop the cooking process and cool the shrimp, you can transfer them to an ice water bath using a slotted spoon. Let them sit in the ice water for about 5 minutes, then drain and serve.

And that's it! You've successfully cooked shrimp without a steamer by using a fine mesh strainer on a pot. Enjoy your delicious and tender shrimp!

Boiling shrimp with potatoes

Ingredients:

• Shrimp (with or without shells)
• Potatoes (small red potatoes or Yukon gold potatoes)
• Water
• Lemon
• Old Bay Seasoning (or other seafood blend seasoning)
• Garlic
• Onion
• Butter
• Fresh parsley (optional)

Instructions:

• Fill a large pot with water and place it on the stove. For every quart of water, add a generous amount of Old Bay Seasoning, half a lemon, and a few cloves of garlic and a quarter of an onion. You can also add other aromatics like celery and carrots to enhance the flavor.
• Bring the water to a boil. Then, reduce the heat to a simmer and cook the aromatics for about 5 minutes to create a flavorful broth.
• Add the potatoes to the pot and cook until they are tender. This should take around 10-12 minutes.
• Next, add the corn and sausage, if using, and cook for an additional 3-4 minutes.
• Finally, add the shrimp to the pot and cook for 2-3 minutes, or until they turn bright pink and opaque.
• Drain the shrimp and vegetables, and set aside 1 cup of the cooking liquid.
• Melt some butter and whisk it into the reserved cooking liquid.
• Pour the butter mixture over the shrimp, potatoes, and other ingredients. Sprinkle with fresh parsley, if desired, and serve immediately.

Tips:

• You can boil shrimp with or without the shells. Removing the shells makes the shrimp easier to eat, but leaving the shells on adds flavor to the broth and promotes more even cooking.
• This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To add more flavor to the dish, you can include other ingredients like kielbasa sausage, andouille sausage, or additional vegetables like corn on the cob, green beans, broccoli, carrots, or asparagus.

By following these steps, you can enjoy a delicious and flavorful boiled shrimp and potato dish without needing a steamer.

Adding aromatics to the steaming liquid

Onions, celery, and carrots are classic aromatics that will give your shrimp a savoury base note. Garlic and ginger will also add a lot of punchy flavour. If you want a more complex flavour profile, raid your spice rack and herb garden. Chilli peppers will add heat, while black pepper will give a sharp, spicy note. Herbs like bay leaves, thyme, cilantro, and parsley will add an earthy depth to the flavour of the shrimp.

If you want to add liquid seasonings to your shrimp, you'll need to steam them on a plate or bowl so that the seasoning doesn't fall through the holes of your steamer. This will also create a super-flavoursome sauce for your shrimp. A splash of vermouth or sherry will complement the natural sweetness of the shrimp, while oyster sauce or Thai curry paste will give an Asian twist.

Marinading shrimp without heat

Firstly, gather your ingredients. You will need olive oil, lemon juice, garlic, parsley, dijon mustard, lemon zest, salt, pepper, and chilli flakes. You can also add in some honey or brown sugar for a touch of sweetness, and soy sauce for an Asian zing.

Next, prep your shrimp by peeling and deveining them. You can leave the tails on or off, depending on your preference.

Now, it's time to make the marinade. Simply whisk all the ingredients together in a small bowl until fully combined. You can also use a blender for this step if you prefer.

Once the marinade is ready, place the shrimp in a large plastic bag or bowl and pour the marinade over them. Seal the bag or cover the bowl, and place it in the refrigerator to chill. For best results, let the shrimp marinate for at least 15 minutes, but no longer than 30 minutes if using a marinade with lemon or lime juice, as the acid will start to cook the shrimp and make them mushy. If your marinade doesn't contain any citrus juice, you can marinate the shrimp for a few hours or even overnight.

Finally, when you're ready to cook, drain and discard the marinade, and grill or sauté the shrimp for 2-3 minutes on each side, or until they turn pink and are cooked through.

And that's it! You now have delicious, flavourful shrimp that can be enjoyed as an appetizer or added to your favourite shrimp dish.

Frequently asked questions