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...