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Spiced Stonington Shrimp Steamed in Beer

Spiced Stonington Shrimp Steamed in Beer
Gourmet October 2002

Adapted from chef Jasper WhiteSummer Shack, Uncasville, CT

Jasper White discovered the flavorful, tender red shrimp of Stonington, Connecticut, while opening Summer Shack, his restaurant at the nearby Mohegan Sun casino. For this recipe, we tried several different kinds of shrimp, and all varieties worked well.

Yield: Makes 6 first-course servings

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

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.
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