Steamed Garlic Shrimp

1 Aug

Steamed Garlic Shrimp with Chili Sauce is super healthy and packs some heat.  I love using my two tiered bamboo steamer, it makes everything so tender and just taste awesome.  Steaming is easy to learn, delivers wonderful flavor and tenderness, and works well with seafood, veggies, and more.

The equipment that I suggest to use for steaming foods are: Pan with tapered sides (wok or tegame pan), 10-inch bamboo steamer basket, slotted spoon or spatula, hot pad.  Here is a quick run through of how to steam some yummy food.

  • Prepare meat/seafood and vegetables.  Layer bottom of basket(s) with food.  (If serving directly from basket, arrange food attractively.)
  • Cover baskets and stack, placing foods that take longer to cook on bottom layer.
  • Heat liquid in pan on high to rapid boil.  Liquid must be hot enough to create steam below food, but must not touch it.
  • Place layered baskets in pan. (Never stack more than 2 baskets.)  Steam, and don’t peak!
  • Remove from heat; using extreme caution, remove lid carefully away from your face, avoiding steam.  Check internal temperature of meat/seafood, when done enjoy your feast!

This flavorful, Asian-inspired one-pot meal needs little in the way of additional seasoning.  Taste-test it before you bring on the salt!  This dish can also be made with littleneck clams or mussels, they may need to steam a bit longer than shrimp, make sure all clams are open and discard any that are not after steaming.

You’re sure to love this Steamed Garlic Shrimp!

Steamed Garlic Shrimp with Chili Sauce Recipe

1 cup seafood or chicken stock

1 package (8 ounces) mirepoix (can be found in frozen vegetable section of your grocer)

1 tablespoon black bean sauce with garlic (international foods)

1 tablespoon chili garlic sauce (international foods)

4 broccoli crowns, separated into florets

1 onion, cut into wedges

1 pound peeled and deveined uncooked shrimp

Chili Garlic Sauce:  Combine stock, mirepoix, black bean sauce, and chili garlic sauce in saucepan.  Simmer rapidly on medium-high, stirring occastionally, 10-12 minutes.

Layer broccoli florets and onions on bottom of two steamer baskets; top with shrimp.  Stack baskets and cover.

Heat 1-inch water in wok or tegame pan on high to rapid boil.  Water must be hot enough to create steam below food, but must not touch it.  Place layered baskets in pan.  Steam about 15 minutes, until shrimp have turned pink and are done.

Remove from heat; using extreme caution, remove lid carefully away from your face, avoiding steam.  Transfer to a serving plate and top with chili garlic sauce, toss well.

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3 Responses to “Steamed Garlic Shrimp”

  1. Jenny 22. Aug, 2010 at 7:45 am #

    WOW! These are looking delicious! Thanks for the great share!

    Reply
  2. Mariah 23. Aug, 2010 at 4:03 am #

    I just love it. Thanks for the brilliant recipe.

    Reply

Trackbacks/Pingbacks

  1. Cantonese Steamed Chicken | The Hungry Wife - 19. Aug, 2010

    [...] Cantonese Steamed Chicken is something I came up with by combining a couple different recipes.  The steaming process leaves the chicken so moist and juicy, and the flavors meld together very well.  This Cantonese Steamed Chicken dish has a delicate flavor that even the most picky eaters will love. I received my bamboo steamer as a wedding present last year, and up until recently, had only used it once to make dumplings.  As I have been doing more recipe investigating, I find myself coming across more and more steamed food recipes.  As I continue to try them out, I find that I love them all and steaming is now my new favorite way to cook.  To me, the basics of steaming are: Marinate the meat you will be cooking, put some water in a wok and bring it to a boil, add your steamer to the wok, and cook for 15-20 minutes (or less).  For more detailed information on how to steam your food check out this recipe: Steamed Shrimp with Chili Garlic Sauce. [...]

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