2 jalapenos, sliced into rings
1 small onion, diced
1 clove garlic, minced
1 lemon, thinly sliced
1 cup water
1 1/2 tablespoons yellow mustard seeds
1 1/2 tablespoons black peppercorns
2 lb fresh shrimp
Add everything but the shrimp to a large pot. Bring to a boil. Add shrimp. Cover and boil until fully cooked.
Quick and easy recipe for you today! I love steamed shrimp and normally have it Baltimore-style with lots of Old Bay but occasionally I mix it up. This one used up ingredients I just had around and of course, shrimp. If serving this as peel-it-yourself, I suggest getting the “easy peel” shrimp that has the back already prepped. I learned how to eat peel-on, head-on shrimp with a knife and fork (removing the shell) in Portugal where no one ate with their hands but for a casual summer dinner, take the easy way out.