This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
are just plain annoying...
After all the trouble you go to, you get about as much actual 'food' out of eating an artichoke as you would from licking thirty or forty postage stamps.
Have the shrimp cocktail instead.
-Miss Piggy, Gourmond
This is the perfect summer meal. The shrimp can be steamed in advance, the cocktail sauce and salad dressing made and the corn wrapped for roasting. As soon as the corn is finished everything else is easy to serve up and so good for you.
There are two ways to go here, a pot with a steamer insert and/or a collapsible steamer basket. The small collapsible stainless steel steamer baskets are so inexpensive every kitchen should have one. They work well in the bottom of a large stock pot and in a smaller sauce pan.
I have both in my kitchen because a good quality combination stock pot and steamer basket are so inexpensive now that they are really basic kitchen equipment. It gives you the option to steam larger batches (for instance, steaming broccoli for six) but also provides a large stock pot for boiling pasta.
Servings = 1 | Serving size =4 ounces shrimp and 1/4 cup Cocktail Sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.
This recipe also requires making Cocktail Sauce
Serve with Roasted Corn on the Cob
|4 ounces||(per serving) medium shrimp|
|1/4 cup||(per serving) cocktail sauce|
Prepare a plate on the counter with a couple of handfuls of ice.
Place the water in a medium sauce pan fitted with a steamer basket over high heat. When the water boils place the shrimp in the steamer and cover.
Cook for about 5 - 8 minutes watching carefully. Just as the shrimp begin to be completely pink and lose their translucent color remove them and place on top of the ice.
Allow the shrimp to cool on the ice for a few minutes turning once. Place them in a container and cover. Refrigerate at least an hour.
Serve the shrimp with Cocktail Sauce.
Serving size = 4 ounces shrimp and 1/4 cup cocktail sauce
Servings = 1
Amount Per Serving
|Calories 174||Calories from Fat 20|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat xxg|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 1g||2%|
|Vitamin A 12%||Vitamin C 25%|
|Calcium 7%||Iron 17%|
|Vitamin K 1 mcg||Potassium 413 mg|
|Magnesium 54 mg|