Succulent beer poached shrimp served with creamy remoulade sauce.
Fill a large bowl with ice water and set out two large zip-closure bags. Set aside.
*My shrimp were 16/20’s
*I used Shock Top, but use your favorite beer or substitute dry white wine of choice
*Remoulade will keep in the refrigerator for 5 days
*Shrimp Poaching Method Adapted from SeriousEats