another fresh seafood idea
Steaming offers one of the best preparation methods for accenting the natural
tastes of seafood. In steaming, food cooks over liquid. And any seafood can be steamed — fillets, steaks, dressed fish and shellfish in the shell or shucked.
- 1 pound medium or large shrimp, peeled
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/8 teaspoon cayenne pepper
- 1 can beer, room temperature
Prepare Soy-Ginger Sauce and set aside for flavors to mingle.
Mix tarragon, salt, celery seed and cayenne in small bowl. Place shrimp in single layer on oiled steamer rack. Sprinkle with the seasoning mix. Place in refrigerator for 30 minutes. Bring beer to boil in bottom of steamer. Place rack in steamer and cover. Steam until shrimp are done, about 5 minutes. Serve with sauce for dipping. Serves 3 to 4.
- 1/4 cup vegetable oil
- 4 tablespoons soy sauce
- 1/2 cup finely chopped green onion, including tops
- 1 tablespoon finely shredded ginger root
In small bowl, combine oil, soy sauce, green onion and ginger. Mix well. Place in individual serving containers. Use as dipping sauce.
Contributed by Joyce Taylor