Ingredients
1
tbsp whole-grain Dijon mustard
1/4
cup minced dill pickle
1/4
tsp Worcestershire sauce
1/2
tsp Old Bay seasoning
1
tbsp minced fresh flat-leaf parsley
2
lb large (21 to 25 per lb) shrimp in shell without heads
1
small onion, thinly sliced
2
celery ribs, thinly sliced
2
Turkish bay leaves or 1 California
1
rounded tbsp Old Bay seasoning
1
(12-oz) bottle lager-style beer
Accompaniments: Tabasco and lemon wedges
Special equipment: a large nonreactive pasta pot with perforated steamer/colander insert
Directions
2.
Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.
4.
Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.
5.
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.
6.
Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
7.
Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.
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