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