The Simply Best Steamed Shrimp

* This is the very best way to do a pound of shrimp!
* Leaving shrimp in boiling water merely makes them tough, no matter how it’s timed, the longer, the tougher, especially when left in hot water after boiling.
* To make a firm but tender shrimp, crispy and juicy, try this recipe

NOW TO THE KITCHEN…

Ingredients

* Water( or beer)
* A pot with a tight fitting lid
* 1 lb. shell on Gulf of Mexico shrimp
* Kicked up cocktail sauce (available at Dirk’s)

Directions

* Put the shrimp in the pot and add just enough water to cover the shrimp.
* Leave the lid of the pot slightly askew to start.
* Bring water to a rolling boil and when the steam comes out from under the lid, turn off the heat and close the lid.
* Using potholders, drain the pot by opening the lid ever so slightly and pouring the water into the sink.
* Close the lid again and let the shrimp sit in their own steam for about 12 minutes.
* Do not peek under the lid!
* After the shrimp cool, peel and devein them.
* Serve with a little of our kicked up cocktail sauce and enjoy!