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.
Recipe information
Yield
Makes 6 first-course servings
Ingredients
For rémoulade
For shrimp
Special Equipment
Preparation
Make rémoulade:
Step 1
Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.
Steam shrimp:
Step 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.
Step 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.
Step 4
Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
Step 5
Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.
