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Thursday, April 12, 2012 05:59 am

Beer steamed shrimp with remoulade

Steaming the shrimp mixed with these spices, aromatics and beer makes them extraordinarily flavorful. And Jasper White’s remoulade is fantastic.

For the remoulade:
•    1 c. good quality mayonnaise, such as Hellman’s PLUS 1 T. minced jalapenos,
1 T. minced scallion, and 1 T. sugar
•    1 T. stone-ground mustard
•    1 T. tomato paste
•    1 tsp. minced shallot (preferred) or onion
•    4 T. minced dill pickle
•    1 T. minced scallion
•    1 tsp. Worcestershire sauce
•    1 tsp. Old Bay seasoning
•    1 T. minced fresh flat-leaf parsley
•    1 tsp. sugar
•    1 tsp. red wine vinegar

Combine all ingredients in a bowl and mix well. Let stand, refrigerated, for at least 1/2 hr. before serving. Makes about 1-1/2 c.  

For the shrimp:
•    2 lb. shrimp in the shell
•    1 lemon, unpeeled and thinly sliced
•    1 small onion (1/2 – 3/4 c.) thinly sliced
•    2 stalks celery, thinly sliced
•    3-4 bay leaves
•    1 heaping tablespoon Old Bay seasoning
•    1 tsp. Kosher or sea salt
•    12 oz. lager or other fairly light beer
•    1/2 c. cider vinegar

Cut the shrimp down the back with a pair of sharp scissors and remove the black vein, but do not shell. Combine the shrimp in a large resealable plastic bag with the lemon, onion, celery, bay leaves, Old Bay Seasoning, and salt, seal the bag, and toss to combine well. Let the shrimp marinate at room temperature for 30 minutes.

Bring the beer and vinegar to a boil in a nonreactive pan with a steamer or colander insert. Put the shrimp with the marinade in the steamer, cover and steam for 2 minutes. Uncover, stir the shrimp, cover the pan again, and steam just until opaque and cooked through. Cooking time will depend on the size of the shrimp – from 3 to 7 minutes. Stir once more if needed. Place the shrimp on a platter, and drizzle with about c. of the steaming liquid. Serve warm or at room temperature.

Adapted from a recipe by Jasper White, Summer Shack Restaurant, Stonington, Conn.
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