Beer Poached Shrimp
Hands On Time: 10 minutes
Total Time: 25 minutes
Remoulade Dipping Sauce
1/2 cup finely chopped celery
1/2 cup finely chopped parsley
1/2 cup white vinegar
1/4 cup ketchup
1/4 cup yellow mustard
1/4 cup creole mustard
2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon salt
1/2 bunch green onions, chopped, white and green
1 teaspoon Tabasco, or to taste
2 cloves garlic, very finely chopped
1 1/3 cups canola or vegetable oil
Beer Poached Shrimp
3 quarts cheap beer, more if needed
3 lemons, halved and squeezed, plus more for serving
1 large white onion, coarsely chopped
1/4 cup celery tops
2 tablespoons salt
3 cloves garlic
1 tablespoon red pepper flakes, or to taste
4 to 5 pounds large shrimp, preferably head on, deveined
To make the remoulade dipping sauce: In the jar of a blender or bowl of a food processor fitted with the blade attachment, combine the celery, parsley, vinegar, ketchup, mustards, paprika, cayenne, salt, onion, Tabasco and garlic. Pulse to combine. Add oil in a slow steady stream. Pulse until smooth and combined. Sauce can be stored in an air-tight container in the fridge for 2-3 days if not using the same day.
To make the shrimp: In a large pot over medium-heat, bring the beer to a boil. Add lemons, onion, celery, salt, garlic and red pepper flakes. Continue to boil until flavorful, an additional 5 minutes.
Add shrimp to the pot and return to the boil. Cook on high at a rapid boil until shrimp is pink, 3 to 4 minutes. Remove from the heat. Let shrimp rest in cooking liquid for 5 to 10 minutes. Drain shrimp and do not rinse, discard cooking liquid; remove to a tray lined with newspapers.
Serve shrimp with sliced lemons, remoulade dipping sauce, French bread and lots of napkins.
Per serving, shrimp: 266 calories (percent of calories from fat, 15), 46 grams protein, 6 grams carbohydrates, 1 gram fiber, 4 grams fat (1 gram saturated), 345 milligrams cholesterol, 540 milligrams sodium.
Per serving, dipping sauce: 350 calories (percent of calories from fat, 92), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 37 grams fat (3 grams saturated), no cholesterol, 496 milligrams sodium.
About the recipe
We recommend large, fresh sweet shrimp with heads on and lots of French bread for sopping up broth. Added chef Virginia Willis, who tested it: “The longer the shrimp is left in the flavorful liquid, the more flavor the shrimp will absorb. Shrimp cooked in the shell will be more tender and juicy than shrimp that is cooked already peeled and deveined. And, of course, shrimp in the shell will take slightly longer to cook than shrimp that is peeled.”
Recipe courtesy of Terry Morris.