Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens

Salad

Serves 6 to 8

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

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 Vermilion 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.