Grilled Gulf Shrimp with Heirloom Tomato Salad

Recipe courtesy of Chef Nina Compton, Compère Lapin

Serves 4 to 6

  • 18 (u9) shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes)
  • olive oil
  • fresh rosemary
  • red chile flakes
  • 2 pints heirloom tomatoes, rinsed and cut into half
  • Buttermilk Dressing (recipe follows)
  • toasted panko for garnish

Buttermilk Dressing

  • 2 egg yolks
  • 1 teaspoon dijon mustard
  • 1 garlic clove, micro-planed
  • 1 anchovy fillet
  • 1 quart canola oil
  • 2 cups buttermilk
  • ¼ cup grated parmesan cheese
  • 1 teaspoon black pepper
  • ¼ cup Worcheshire sauce
  • 1 lemon, zested & juiced

Grilled Gulf Shrimp with Heirloom Tomato Salad

Click image to enlarge


Marinate shrimp olive oil, rosemary, and red chile flakes for 15 minutes. Preheat a grill 350-450ºF.
Grill shrimp until just cooked through, turning once, 5 to 7 minutes. Toss the cherry tomatoes in the dressing and top with toasted bread crumbs. Arrange on serving plates and top with shrimp.

Buttermilk Dressing

In a blender combine yolks, mustard, garlic, anchovy and puree until smooth. Slowly drizzle in the oil until thick; stir in remaining ingredients.


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