Ingredients:

  • 900 g (2 lbs) Large Shrimp (16/20 count preferred), raw, shell-on, deveined
  • 3 Tbsp (45 ml) Old Bay-Style Seasoning Blend
  • 1 Large Lemon, sliced
  • 500 ml (2 cups) Water
  • 250 ml (1 cup) Light Lager or Pilsner Beer (optional)
  • 4 Fresh Bay Leaves
  • 1 tsp (5 ml) Whole Black Peppercorns
  • 115 g (8 Tbsp / 1 stick) Unsalted Butter
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Lemon Zest (from half a lemon)
  • 2 Tbsp (30 ml) Fresh Chives, finely snipped
  • Pinch Sea Salt and Freshly Ground Black Pepper

Instructions:

  1. Prepare the Aromatics and Steam Bath: Combine the water, beer, bay leaves, and peppercorns in the deep stockpot. Place the steamer basket/insert above the liquid, ensuring the liquid level does not touch the bottom of the basket. Bring the liquid to a rolling, vigorous boil over high heat, then reduce slightly to maintain a consistent, strong steam.
  2. Season the Shrimp: Pat the thawed, raw shrimp dry thoroughly using kitchen paper. Toss the shrimp vigorously in a bowl with the 3 tablespoons of Old Bay-style seasoning until fully coated. Arrange the lemon slices inside the steamer basket.
  3. Cook the Butter Sauce: While the steamer heats, melt the butter in a small saucepan over very low heat (do not brown). Remove from heat and stir in the lemon juice, lemon zest, chives, salt, and pepper. Cover lightly and keep warm.
  4. Steam the Shrimp: Once the steam is strong, carefully layer the seasoned shrimp into the basket. Do not overcrowd. Cover the pot tightly. Steam for 5 to 7 minutes. The shrimp are done when they are fully opaque pink and white.
  5. Serve: Using tongs, transfer the hot, steamed shrimp to a large serving platter. Drizzle a spoonful of the Lemon-Chive Butter over the shrimp, and serve the remaining butter sauce alongside for dipping. Serve immediately while piping hot.