Mama Blue's Steamed Shrimp Recipe - Cooking Index
Mama Blue's Steamed Shrimp Recipe - Cooking Index
Mama Blue taught me the best way to make shrimp there ever was. Mama Blue had good and simple ways of doing things. And simple is something I can understand. Anyhow, I want to tell you this recipe of hers now, so's you can do it yourself. -- Forrest Gump
Type: Fish, Shellfish| 2 lbs | 908g / 32oz | Unpeeled jumbo fresh shrimp - (to 3 lbs) |
| 3 | Onion tops - (to 4) | |
| 1 | Celery stalk, leaves only | |
| 1 | Beer - (12 oz) | |
| Lemon Wedges | ||
| 6 | Corn on the cob - (to 8) | |
| Melted lemon butter |
First get a big old pot with a lid on it. (Mama Blue called hers a "scaldron.")
Next get about tow or three pounds of them real big shrimp -- them they call "jumbos." They're about 10 to 12 of 'em to the pound, and they'll serve six to eight people (unless it's me!). Almost look like lobsters! (Heads on or off, it don't matter.)
Next, cut off three or four onion tops and the green tops off a celery stalk.
Then open a can of cheap beer. Drink half the beer. (Mama Blue liked this part.)
Get the scaldron going real hot on the stove. Then throw in the onions and celery tops till they start to wilt. When the stuff begins to make a funny hissin' sound pour in half the beer you ain't drank yet.
When the beer begins to steam and bubble up real good, throw in the shrimp. Put the lid on the pot good and tight, and wait about four minutes.
Open the lid. Shrimp ought to be turnin' a little pink. Stir 'em once or twice, then pour in the rest of the beer and close the lid. Wait about two or three minutes, then open the pot lid again. Shrimp ought to be good and pink. If they're not, stir 'em once more and cook 'em another minute or two to make sure all the shrimp are pink.
Right now -- take it all out with a big spoon with holes in it, and serve it up on a big plate with some lemon wedges and corn on the cob. Watch how that steam comes off the dish!
Looks good, don't it? Now put the plate on your table with a little bowl of melted lemon butter 'side each plate.
Fact is, people ought to be able to figger out what to do next. But in case they can't, tell 'em to peel the shrimp and dip 'em in the lemon butter bowl with their fingers and eat 'em (the shrimp, that is).
Tell 'em not to eat the shrimp hulls, neither, or to throw 'em in the lemon butter bowls.
Some folks say to serve 'em with a good white wine. But Mama Blue likes 'em with beer. Me, I like 'em with Dr Pepper.
This recipe yields 6 to 8 servings (unless you're Forrest Gump)
Source:
The Bubba Gump Shrimp Co. Cookbook
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