Perfect Beer Poached Shrimp Cocktail with Remoulade

• Seafood

  • 1 1/2 lbs Shrimp, jumbo

• Produce

  • 2 large Stalks Celery
  • 2 large sprigs Flat leaf parsley, fresh
  • 1 tbsp Flat-leaf parsley, fresh leaves
  • 5 large Cloves Garlic
  • 2 knob Ginger, fresh
  • 1 Lemon, wedges
  • 1 Yellow onion, medium

• Condiments

  • 1 1/2 tbsp Creole mustard
  • 1 1/8 tbsp Lemon juice
  • 1/2 cup Mayonnaise
  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 Pinch Black pepper
  • 2 3/8 tbsp Kosher salt

• Beer, Wine & Liquor

  • 2 1/2 cups Beer

• Liquids

  • 6 cups Water

• Other

  • 8 dashes Of tabasco *more or less depending on taste

Found on nospoonnecessary.com

Ingredients

• Shrimp Cocktail:
• 1 ½- 2 Pounds Jumbo Shrimp*
• 2 TBS + 1 tsp Kosher Salt, divided
• ½ tsp Baking Soda
• 6 Cups Water
• 2 ½ Cups Beer*
• 2 large Stalks of Celery – roughly chopped
• 1 medium Yellow Onion – roughly chopped
• 3 large Cloves of Garlic – smashed and peeled
• 2’’ knob of Fresh Ginger – peeled and thinly sliced
• 2 large sprigs of fresh Flat Leaf Parsley
• 1 TBS Lemon Juice (juice of 1 lemon)
• Remoulade Sauce:
• ½ Cup Mayonnaise
• 1 ½ TBS Creole Mustard
• 2 Cloves of Garlic – minced
• ¼ tsp Lemon Juice
• ½ tsp Worcestershire Sauce
• 8 dashes of Tabasco *more or less depending on taste
• 1 TBS fresh Flat Leaf Parsley Leaves – finely chopped
• ⅛ tsp Kosher Salt
• Pinch Black Pepper
• Garnish:
• Lemon Wedges

Directions

• Prepare Shrimp: Remove shells from shrimp, leaving tails intact and devein. Set shells aside (do not discard!)
• Place shrimp in a large mixing bowl and add 1 teaspoon of the salt along with all of the baking soda. Toss to evenly coat. Place in the refrigerator for 30 minutes- 1 hour.
• Fill a large bowl with ice water and set out two large Ziploc bags. Set aside.
• Meanwhile, Make the Beer Poaching Liquid: In a medium pot combine – water, beer, celery, onion, garlic, ginger, parsley, lemon juice, remaining 2 tablespoons of salt and reserved shrimp shells. Bring contents to a simmer over high heat. Immediately reduce heat to simmer and cook for 20-25 minutes. Strain and discard solids. Immediately return broth back to pot and adjust heat to medium.
• Add the shrimp (do NOT rinse them prior), and poach until shrimp are just cooked through, stirring occasionally. Depending on size of shrimp, this will take 1-4 minutes.
• Use a slotted spoon to transfer shrimp to Ziploc bags, dividing them in between the two as to not overcrowd bags. Immediately seal bags, removing as much air as possible, and submerge bags in the ice water. Transfer bowl to the refrigerator and allow to chill for at least 30 minutes.
• Meanwhile, Prepare the Remoulade: Place all ingredients in a medium sized mixing bowl. Stir to combine. Set aside in refrigerator to allow flavors to marry until ready to use.
• Serve shrimp cocktail with remoulade sauce and lemon wedges.