Shrimp is generally at its best when it comes straight out of the steamer perfectly pink, tender and crisp. However, in “The Big Book of Fish and Shellfish,” Fred Thompson suggests that you can reheat shrimp
No matter which method you choose, always space out and stack shrimp in a single layer when reheating. This will allow the heat to penetrate the shrimp evenly and quickly while preventing any piece from becoming soggy.
Place the steamed shrimp into a steamer over a pot of boiling water for a maximum of two minutes. Remove the steamed shrimp as soon as they are heated through. Transfer to a plate and let sit for one minute.
Enjoy the naturally savory and sweet flavors of steamed shrimp with a squeeze of lemon, or dip the shrimp in melted butter.
Sauteing steamed shrimp in butter or olive oil gives the shrimp an added dimension of flavor and aroma and also creates a crispy exterior. Heat butter or olive oil in a pan over medium flame. When the pan starts to sizzle, place the steamed shrimp in a single layer around the pan. Stir frequently for one minute.
Serve sauteed shrimp over steamed white rice, fried rice or pasta.
To reheat your shrimp in the oven, preheat oven to 225 degrees Fahrenheit. Line a baking pan with aluminium foil and apply a light coating of olive oil or butter to the foil to prevent shrimp from sticking. Place shrimp in a single layer on the baking pan. Lightly coat the tops of the shrimp with olive oil or butter to enhance and seal in flavor. Cover baking pan with aluminium foil to keep shrimp moist. Place the baking pan in the preheated oven and heat the shrimp for three minutes. Then turn off the oven and let the steamed shrimp sit in the oven for two minutes. Remove the baking pan carefully using two potholders to grip the sides of the baking pan.