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beer steamed shrimp on white plate

Beer Steamed Shrimp w/ Jollof Seasoning

Succulent and juicy beer steamed shrimp with West African Jollof seasoning for a twist on Old Bay Seasoned shrimp.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: American
Servings: 3 people
Calories: 262kcal
Author: Marwin Brown

Ingredients

  • 1 lb shrimp shells and tails on
  • 1 cup beer
  • ½ cup water
  • 1 tablespoon vinegar
  • 1 lemon
  • 1 cup leeks sliced (feel free to use shallots)
  • 1 teaspoon dried thyme
  • ½ tablespoon garlic powder
  • 1 teaspoon ginger
  • 2 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1 teaspoon nutmeg
  • 1 teaspoon cayenne
  • 1 tablespoon smoked paprika
  • ½ tablespoon pepper
  • 1 tablespoon kosher salt

Instructions

  • Mix the dry spices together in a medium mixing bowl. Set aside.
  • De-vein the shrimp by running the tip of a sharp pairing knife down the spine and through the shell of the shrimp. Using the tip of the knife and pull the vein out.
  • Season the shrimp with the Jollof seasoning mix and let them marinate for about 30 minutes.
  • Pre-heat a skillet over medium heat. Add butter, then saute the leeks for 3-4 minutes. Add garlic and some of the seasoning mix.
  • Squeeze lemon juice into the pan and drop the lemon in there as well. Add the beer, water, and vinegar. Mix well, bring to a boil, and then reduce to a simmer.
  • Add pasta insert or steamer basket to the skillet, then add the shrimp plus top with the lid. Steam the shrimp 4-5 minutes.
  • Remove shrimp from the steamer basket to a plate. Finish the fully steamed shrimp with some more of the seasoning. Serve.

Video

Notes

  • If you're partial to Old Bay Seasoning it's cool, go ahead and stick to your guns and use it in this recipe. But if you are open to fresh, new, and interesting make this spice mix and enjoy.
  • Buy large to jumbo shrimp. The more surface area the more opportunity for the seasoning. Be somewhat careful though, as you don't want shrimp so big that you undercook them.
  • I like to leave the shells on the shrimp and then just peel them. Be forewarned though, things can get a little messy with your fingers.
  • I like to use butter in this version. It adds more flavor than olive oil and pairs well with the complex spice mix.
  • Vinegar is a critical element. It gives the shrimp a bit of tanginess.
  • Cook time will depend on size of the shrimp.
  • This dish can be served hot, cold, or at room temperature. It's really up to you.
  • Serve the steamed shrimp with basic cocktails sauce or use my favorite combination of ketchup and horseradish.

Nutrition

Calories: 262kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7022mg | Potassium: 707mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5861IU | Vitamin C: 71mg | Calcium: 199mg | Iron: 6mg
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