Beer-Steamed Shrimp With Tomato Salsa

Ingredients

• 1 teaspoon coarse salt (or to taste)
• 6-8 ripe plum tomatoes, seeded, cut into 1/2-inch chunks
• 1/2 bell pepper, seeded, diced (red or yellow)
• 1-3 pickled jalapeno pepper, seeded, minced or
• 2-3 tablespoons canned jalapeno peppers, chopped and drained
• 1/2 red onion, finely chopped
• 2 scallions, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons fresh parsley leaves, chopped
• fresh ground pepper
• 1 lime, juice of, small
• 1 (12 ounce)  beer (Corona recommended)
• 1 tablespoon Old Bay Seasoning
• 1 1/2-2 lbs shrimp, shelled but tails intact, deveined

Directions

1. 1

   Make salsa: Sprinkle salt over tomatoes in colander and toss gently. Let drain 10 minutes.

2. 2

   Combine bell pepper, jalapeño, onion, scallions, garlic, parsley, pepper, and lime juice in mixing bowl. Toss gently and stir in drained tomatoes. Let stand at room temperature 30-60 minutes.

3. 3

   Prepare shrimp: Heat beer and Old Bay seasoning to boiling in bottom of steamer. Place shrimp in steaming rack and steam, tightly covered, 2 minutes. Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer. Transfer shrimp to serving platter.

4. 4

   If salsa is too watery, pour off excess liquid. add salsa to shrimp and toss to combine. Serve hot, at room temperature, or chilled.