Two Methods For Perfectly Steamed Shrimp

in today's video I'm going to show you two different methods for steaming shrimp I'm going to be doing the traditional East Coast style a steaming shrimp and I'm also going to be doing what I'm calling a Cajun style steamed shrimp gonna get started right after this [Music] [Music] oh man it's some kind of hot down here in south Mississippi we are having heat index so like 111 degrees humidity is just out of sight so I found me a little shade on the side of the house in between houses and it's creating like a a draft through here woodwind kind of like a breezeway so I think we're gonna set up here maybe a little bit more during the summer anyway let me show you this brand-new steamer I got in yesterday from tunnel tube this thing is bad let me introduce you to tunnel tubes new consumer-level steamer but with the same technology underneath that the commercial pots have now if you'll take a look up here this is the inside this is a 28 quart capacity which is equivalent to seven gallons and this is perfect for homes backyard steaming you can do shrimp you can do crab layers you can do crabs you can do vegetables you're going to be seeing a lot more of this I'm gonna start incorporating a lot of side dishes and just some of my barbecues as well utilizing this the altar did some artichokes on his and he was telling me just how good they turned out and how quick it happens but anyway this is what we're gonna be using if you look under here well as we go down it does have a valve to drain the water that's always handy now take a look we're putting it here and check this out it's got five individual burners that makes the fire go up and then the fire turns 90 degrees both ways and it runs through these tubes and the heat exits it out here and as he explained to me it doesn't get really severely hot here unless you got it on full blast once you achieve a steam of course you can cut back on it it's got a heat deflector here this is your actual orifice it's got five offices down through here now this is where your gas hooks up you can custom have these custom-made to where this could be at the back or it can be at the front like mine is you know it's priced at consumer level to man this thing is really really cool so we're getting ready to go ahead and get started I'm gonna see how this bad boy works you'll get to see it right along with me you might have noticed I had to chalk this up with some boards on the front end because this ground is running at a slope and the table I have this sitting on is running at a slope and I want this to sit level I just checked it it's sitting dead level so the first thing I'm adding in is I've got three bears you can use whatever it's just a cheap bear I got three bears going in and by the way we're starting with the the East Coast traditional style steamed shrimp in addition to that I'm going to add in about the same amount of apple cider vinegar alright now from here I'm just gonna fill it up with water just below the grape now let's add in some water and so you know like I said earlier this is a high-powered steamer 200,000 BTU and always always make sure you got liquid in here you know if you're doing a long steam like something that's going to steam for 30 minutes plus you really need to keep an eye on this don't let it dry out because if it does you're gonna burn this bad boy up I'm going to slice up some onions we're going to create a bed for our shrimp to lay on and we're fighting with flies again that'll be going on all summer long so I'm gonna dump the onions right on top of the grate and we're just gonna spread them out to make it even layer all right I'm going to remove the grate we're going to lay it over here on the cutting board and we'll stack the shrimp on there and season those that mean time first thing I'm gonna do is fire up this steamer and get it up to a nice head of steam and we have ignition we're going about three quarters of the way over she'll be back on it at some point all right so I bought 10 pounds of fresh gulf shrimp and I had them divided into two five pound bags one for each method and we're just going to pour these shrimp on aren't they beautiful don't spread these out on top of the onions make a nice layer and that's looking pretty good what to say if you want to try to keep it as a single layer if you can because that's how you're going to ensure that you're getting plenty of seasoning on all of them and the season and we're using for this East Coast version is strictly old bay along with the old bay and that's coming out too slow let's do it like this there we go you want to put a good heavy coat because we're not on the backside you could if you wanted to but I like going on a real heavy old baked coat and keep in mind the shelves under that you're going to be tasting the seasoning mainly coming off your fingers when you fill the shrimp and yes I always steam or ball hit on it just has more flavor in my opinion as you can see we got a good head of steam in here matter of fact I just cut the gas down way down it's only about 1/4 of the way now as you can probably even hear this microphone word of caution anytime you reach over to open this up I always make sure you open it from the back so that steam will get you also it's highly recommended that you wear gloves when doing this we should be done in about three minutes this is an amazing little steamer I mean this is doing a fantastic job this took three minutes and I'm looking at the color and I'm looking at the shape of the C shape of these shrimp these appear to be perfectly cooked and what I'm going to do now is just take them over here to let them cool off for a minute and I'm gonna put them in a pot with a lid on it you just let them hang out until we get the other shrimp done all right we had the same water back up to a boil we're not changing out the water the beer and the vinegar in this is not gonna hurt what we're doing next I'm probably take a look at this right here very little heat coming out of that and this fire comes up the middle and turns and both directions out of these tunnel tubes that is amazing I thought that was gonna be like screaming hot right there this is the point of being dangerous no look at that there's Stephanie to be right there at it but back up to here you don't feel much of nothing amazing I got just singing about half throttle on my gas as you can see we got a ball going on so we're gonna add a few things in here and I'm gonna start with garlic I've got six heads of this garlic going in right now I've got about two pounds this is called swamp fire this is a seafood boil going in I've got onions to all the quarter I've got some lemons it's read to be exact that's the other halfs all right I'm gonna throw in about four bay leaves in addition to the powder I'm adding in this floaters bag this is made by that Aransas extra spicy last but not least I've got 8 ounces of a liquid made by swamp fire this is a liquid crab boil I'm getting close the lid we just want to sit there and simmer and what that's going to do is it's going to break down all the powders and dissolve them probably go about 10 minutes meantime I'm gonna get the shrimp for the tray here and we're just gonna be sitting already when they're done well you know what I forgot a really important part for Cajun style shrimp and that's the addition of course taiyi you've already got some Cayenne inside of here your pre ball mixes that should be plenty got our other shrimp laid out in a layer and to the same when we go late it crank it up just a tad [Music] three minutes all right I've just killed the fire when you walk around to the back of this thing or the side of it let's raise it up whoo look at the color perfectly done all right I do not want them sitting over that hot water because they will continue to cook I'm gonna remove them put them back over here on the cutting board so what I'm doing now is I'm adding in water to where it will cover the shrimp they'll stir it up good I keep in mind I allowed enough seasonings for seven gallons that's the capacity of this this pot so right now it's really highly concentrated so Adnan this extra water is gonna get it just about perfect plus it's going to lower the temperature of the water to where the shrimp will no longer coat but instead they would just soak up all this goodness okay don't give all this one good final stir all right and we go and they are completely covered they're actually floating which means they're above the grate see if I push them down so that's perfect we're just gonna leave the lid open we're gonna let these soak for around 2025 minutes and this is what I'm calling a Cajun steam shrimp we've steamed them because that is a very good cooking method for shrimp for the mere fact that they pill so easy it's so easy to overcook shrimp doing a boil I have shown you how to do that with good success but it's hard to screw up with them steamed and my first time using this I think it it's turned out pretty darn well actually I think you could steam these in like two and a half minutes even that says three minutes did good they're still feeling good these actually curled up a little bit more than what I'd like to see now that one's just about perfect this one right here that's really what you're wanting then you got one like this he's a little overdone before most parts are looking about right yeah so I'm thinking we did good I'll tell you why I'm loving this little steamer pipe this is actually perfect I got some really huge pots and everything but for what I do normally like off-camera man this is ideal we're going to be using this a lot and I don't know if I explained that technology good enough but you got some five burners up the middle and what's happening is your heats going up and it turns 90 degrees both ways and come out it comes out only ends where the tunnel tubes are and what that does is allow even cooking from one end to the other the problem with most steamers is you've got to Center fire and you've got a concentrated heat more in the center than you do on the sides so this cures that problem love it absolutely love it and it's just that easy two unique ways of steaming shrimp from two different locations both of them have really good flavors I love the Obey flavor and of course I love the cajun flavors that I was I was raised around so I'm gonna trialing the steamed shrimp first off with its head let's see how the pill seems to be pilling just like a champ just like that that's what you want hmm I will really take that old Bay on there I'll tell you what steamed them to the money ins does something to them as well really good that's not bad at all it's better than the last steamed shrimp I did I think the onions was a trick on that all right let's try one of these I want to call them Bowl but they're not boiled it's gonna taste like Bowl that's the thing some taste just like a bowl of shrimp but like I said earlier steaming them if you go the proper amount of time you can't overcook them you can't overcook them by steaming them as well but the beauty of it is if you cook them perfect then the pilling comes right off of that like that there it is Cajun flavors like I said I'm not this video wouldn't a comparison video to say which ones vertical I like them both I really do on my last video we agreed hands-down that the ball beat the steam but this new method using the onions and really piling on the Obey made a difference I can't tell you how stoked I am over this little steamer man this this thing is is really awesome I'm gonna use this quite a bit if you're interested in something like this for yourself in your backyard for your family then I'll have a link in the description box it's perfect family size it really is and y'all see me like I said earlier y'all see me steaming bigger pots and all that for bigger gatherings and such but if you just steam a lot of seafood shellfish and things like that I know the East Coast is just known for it and I know you guys would really really enjoy this thing as well so check it out I'll have a link in the description box I had intended all making some dipping sauces for the shrimp to show on camera but I'm just gonna do that off camera a little later we're going to a room a lot a cocktail sauce and gonna do a parens butter like a compound butter melted and those three will pair very well with the steamed shrimp or the bowl shrimp I hope you enjoyed the video and I hope this gave you some ideas and give it a try give both methods of try think you'll like both them I know we did until next time smoked your ribs [Music] you

Channel: Smoky Ribs BBQ

Views: 95,131

Keywords: how to steam shrimp, steamed shrimp recipes, shrimp recipes, how to steam seafood

Id: SUvQyogfQmE

Length: 16min 5sec (965 seconds)

Published: Sun Jun 23 2019