Hitachi Rice Cooker Bar-B-Que Shrimp

4-6 servings servings Prep: 15 m Cook: 20 m Total: 3 h 35 m Intermediate
5.0/5 (1)
Hitachi Rice Cooker Bar-B-Que Shrimp
Although Hitachi makes many appliances, almost every Cajun who bought a rice cooker called it by its manufacturer name - a Hitachi! Although not BBQ’ed, these shrimp have a buttery smoky flavor from liquid smoke, garlic, and Worcestershire sauce. Marinated in a zesty sauce and steamed to perfection, they’re perfect for sopping up with French bread.

Ingredients

4-6 servings servings
  • 2 - 3 pounds shrimp (depending on how many will fit into your insert dish)
  • 1/2 stick butter
  • 4 tbsp olive oil
  • 2 tbsp chili sauce
  • 2 tbsp Worcestershire sauce
  • 1/2 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp parsley, minced
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp Tabasco sauce
  • 1 tsp liquid smoke
  • salt and black pepper to taste

Step-by-Step Instructions

  1. Wash the shrimp well and put in the dish.
  2. Combine all the rest of the ingredients in a saucepan and over a low heat simmer for 10 minutes. Pour over the shrimp.
  3. When cool, mix well, coating the shrimp and refrigerate for 2 or 3 hours, turning several times.
  4. Place 1/2 cup of water in your steamer, insert the steamer plate and place the insert dish therein. Cover and switch on.
  5. When the bell rings, the shrimp are ready (approximately 8-10 minutes steaming time). When serving, use French bread to “sop” up the sauce that will develop. Speaking of bread—stale bread or rolls can be brought back to crisp freshness by placing in the steamer (on top of the steamer plate or trivet) and using 1/4 cup of water.

Common Problems and Solutions

Q: Can I cook the shrimp immediately without marinating?

A: You can, but marinating for 2-3 hours allows the flavors to penetrate the shrimp fully. If you're in a rush, marinate for at least 30 minutes for better flavor.

Q: What if I don't have a rice cooker steamer?

A: You can use any steamer basket setup - a metal steamer insert in a pot with a lid works fine. Steam until the shrimp turn pink and opaque, about 8-10 minutes depending on size.

Q: Should I peel the shrimp before cooking?

A: The recipe works with peeled or unpeeled shrimp. Unpeeled shrimp retain more moisture and flavor during steaming, but peeled shrimp absorb the marinade better. Your choice!

Tips and Techniques

Turn the shrimp several times while marinating to ensure even coating. The liquid smoke is key to the “barbecue” flavor, so don’t skip it. Save the cooking liquid - it makes an incredible dipping sauce that’s perfect for sopping with crusty bread.

Ingredient Substitutions

  • liquid smoke: smoked paprika (2 tsp)
  • rice cooker steamer: any steamer basket or pot with steaming insert
  • chili sauce: ketchup mixed with hot sauce
  • fresh shrimp: frozen shrimp, thawed and drained

Equipment Needed

  • rice cooker with steamer insert (Hitachi or any brand)
  • saucepan for making marinade
  • mixing bowl or dish for marinating shrimp

Historical Context

Bar-B-Que Shrimp is a New Orleans classic traditionally made with enormous amounts of butter, black pepper, and Worcestershire sauce. This Cajun rice cooker adaptation makes the dish more accessible and less heavy while maintaining that signature buttery, spicy flavor profile.