SPICED STONINGTON SHRIMP STEAMED IN BEER

Spiced Stonington Shrimp Steamed in Beer image

Provided by Jasper White

Yield Makes 6 first-course servings

Number Of Ingredients 26

For rémoulade
1 cup mayonnaise
1 tablespoon whole-grain Dijon mustard
2 teaspoons tomato paste
1 teaspoon minced shallot
1/4 cup minced dill pickle
1 tablespoon minced scallion
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon sugar
1/2 teaspoon red-wine vinegar
Pinch of cayenne
For shrimp
2 pounds large (21 to 25 per pound) shrimp in shell without heads
1 lemon, thinly sliced
1 small onion, thinly sliced
2 celery ribs, thinly sliced
2 Turkish bay leaves or 1 California
1 rounded tablespoon Old Bay seasoning
1 teaspoon salt
1 (12-ounce) bottle lager-style beer
1/2 cup cider vinegar
Accompaniments: Tabasco and lemon wedges
Special Equipment
a large nonreactive pasta pot with perforated steamer/colander insert

Steps:

Make rémoulade:
Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.
Steam shrimp:
Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.
Bring beer and vinegar to a boil in large nonreactive pot. Transfer shrimp with marinade to steamer/colander insert and steam over liquid, covered, 3 minutes.
Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.