Nothing says summer like steamed shrimp. They’re a breeze to make, fun to eat, and oh so tasty! So fire up the steamer and crack open a couple of cold ones, we know you’ll love this Santa Maria style recipe that’s just the right blend of sweet, spice, and citrus.
Courtesy of Jon Fowler, Arizona
- 2 tbsp. Susie Q's Santa Maria Seasoning
- 1 to 2 dried red chiles
- 2 bay leaves
- 1/2 onion, peeled and halved
- 2 cloves garlic, pealed and smashed (not crushed)
- 1 tsp. whole black peppercorns
- 1 stalk celery, cut into 3 pieces
- 1 lemon
- 1 pound large shrimp (around 20 per pound) in shells
- 1/2 cup beer
- 1/2 cup cider vinegar
- Combine all of the ingredients except for the shrimp in a 2 quart (or larger) saucepan, and bring to a rolling boil.
- Add the shrimp, stir quickly, and cover.
- Cook for about 5 minutes, drain and serve immediately with salsa or remoulade*.
*Quick & easy remoulade: Roughly 1 part Dijon mustard, 1 part ketchup, 1 part mayonnaise "doctored" with a splash of Worcestershire, hot sauce, horseradish, lemon juice, salt, pepper, and Susie Q's Santa Maria Seasoning to taste.