Shrimp Steamed in Beer With Oriental Dressing

Submitted by Leslie in Texas

"This can be served as a first course for a dinner party (with the croutons) or as a more casual entree (without the croutons) with steamed rice and stir-fried veggies.Great for warm weather days! Originally from an August 1984 issue of Bon Appetit."

 

• Ready In: 1hr 15mins
• Ingredients: 21
• Serves: 8

ingredients

• Steaming Liquid

• 2 (12 ounce) cans beer
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, minced
• 2 garlic cloves
• 1 bay leaf
• 1 teaspoon fresh thyme, minced
• 1 teaspoon celery seed
• 1⁄8 teaspoon ground red pepper
• 2 1⁄2 lbs large shrimp, uncooked and unshelled

• Oriental Dressing

• 1⁄2 cup rice vinegar (unseasoned)
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 1⁄2 cups canola oil
• 1⁄4 teaspoon sesame oil
• salt & freshly ground black pepper
• green onion, brushes (garnish)
• lemon slice (garnish)

• Croutons

• 1⁄2 cup olive oil
• 1⁄2 cup butter, clarified
• 1 loaf French bread, cut into 1/2-inch-thick slices
• salt & freshly ground black pepper

directions

1. For Shrimp.
2. Bring first 8 ingredients for the steaming liquid to a boil in medium saucepan.
3. Add shrimp, adjust heat so that water is barely simmering and cook until just pink, about 3 minutes;drain.
4. Peel and devein shrimp; cool and refrigerate about 2 hours.
5. For Dressing.
6. Blend vinegar,mustard and juice in small bowl.
7. Whisk in oils in thin stream.
8. Season with salt and pepper.
9. Can be made 1 day ahead and refrigerated.
10. Stir half of dressing into shrimp and chill 30 minutes.
11. For croutons.
12. Preheat oven to 300 degrees.
13. Combine oil and butter in small bowl.
14. Dip both sides of bread in mixture and arrange on baking sheet.
15. Sprinkle with salt and pepper.
16. Bake until golden brown, about 25 minutes.
17. Serve warm or at room temperature.
18. Can be made 1 day ahead. Cool; wrap airtight.
19. Rewarm in 300 degree oven about 5 minutes.
20. To Serve.
21. Arrange shrimp on plates and garnish with green onion brushes and lemon slices. Serve with croutons, passing remaining dressing separately.