Shrimp Steamed In Beer With Oriental Dressing

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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
• 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)
• 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

Recipe

• 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.