If your shrimp are frozen, make sure to thaw them before steaming.
Pour 2 COLD beers or 24 ounces of water into the inner pot. Place the basket in the inner pot.
Cut the onion in half and remove the outer skin. Cut the root end and the steam end off and cut the onion into 3-4 chunks. Repeat for the second half of the onion. Separate the onion layers and place them in the basket in the inner pot.
Add the bay leaves, ½ of the mustard seeds, ½ of the old bay seasoning, and ½ of the whole peppercorns on top of the bed of onions. Place the pressure lid on and turn the valve to VENT. Set the function to steam and the time to 2 minutes. When the time is up remove the lid. If the pin is up in the back, wait for it to go down and then remove the lid.
Coat the shrimp with the remaining old bay seasoning and add to the basket. Add the remaining mustard seeds and the peppercorn on top of the shrimp. Place the pressure lid on and turn the valve to VENT. Set the function to steam and the time to 3 minutes. When the time is up, remove the lid. If the pin is up in the back, wait for it to go down and then remove the lid.
Pour the shrimp and onions onto a serving platter. Mix up the cocktail sauce by combining the ingredients in bowl. Serve & Enjoy!
Nutritional Values are for the Shrimp & Onions with seasonings only. The cocktail sauce is not included. To make steamed shrimp stovetop, boil the 2 beers (or 24 ounces water) in a large pot on the stove. Place the onions, and ½ of the seasonings on top of the onions with the bay leaves onto the bottom of a steamer basket or metal colander. Place a steamer basket or metal colander into the large pot making sure the shrimp will not be in the liquid and put a lid on it. Steam for about 3 minutes. Add the remaining seasoning to the thawed shrimp and add to the steamer basket. Put the lid on and steam for 5-7 minutes or until the shrimp are no longer translucent.