Spiced Stonington Shrimp Steamed in Beer Recipe

Spiced Stonington Shrimp Steamed in Beer Recipe

  • 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
  • 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
  1. Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.
  2. Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.
  3. 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.
  4. Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
  5. Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.
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