Beer Poached Vermillion Bay Sweet Shrimp over Mixed greens

Salad

Recipe courtesy of Chef Colt Patin, Chef Instructor at Louisiana Culinary Institute

Serves 6 to 8

Ingredients: 
Shrimp

  • 3 lbs Vermillion Bay Sweet Shrimp
  • 1 bottle Abita Amber beer

Vinaigrette

  • 12 oz. Olive oil                
  • 3 oz. Cane vinegar            
  • 2 tablespoons Dried Oregano
  • 2 tablespoons Dried Thyme
  • 2 tablespoons Dried Basil              
  • 1 tablespoons Black Pepper
  • 2 tablespoons Steen’s Syrup
  • 1 tablespoons Garlic, Minced

Salad

  • 1 lb spring mix, leafy lettuce
  • 6-8 small tomatoes, quartered
  • 8 oz. carrots, shredded

Beer Poached Vermillion Bay Sweet Shrimp over Mixed greens

 Beer Poached Vermillion Bay Sweet Shrimp over Mixed greens

Click image to enlarge.

Method: 

For the vinaigrette combine all ingredients except the olive oil in a medium bowl. Using a whisk, stir the ingredients while drizzling in the olive oil to make an emulsion. Set aside.

In a small pot pour in the Abita Amber and bring to a simmer. Once it reaches a simmer toss in the peeled and deveined shrimp. Slowly poach the shrimp until they are fully cooked; it takes about 6-8 minutes. Using a slotted spoon, remove the shrimp and place in a bowl of ice water (this keeps the shrimp from overcooking.)

To put the salad together, mix the vinaigrette with the mixed greens and place on a small plate. Place a few shrimp on the salad and garnish with the carrot and tomatoes.

Louisiana Recipes Weekly



 

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