Crevettes cuites à la vapeur de bière et assaisonnées au jollof

Ingrédients

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

Préparation

1. 1

   Mix the dry spices together in a medium mixing bowl. Set aside.

2. 2

   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.

3. 3

   Season the shrimp with the Jollof seasoning mix and let them marinate for about 30 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   Add pasta insert or steamer basket to the skillet, then add the shrimp plus top with the lid. Steam the shrimp 4-5 minutes.

7. 7

   Remove shrimp from the steamer basket to a plate. Finish the fully steamed shrimp with some more of the seasoning. Serve.