Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens


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

Serves 6 to 8

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


  • 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


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

Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens

 Beer Poached Vermillion Bay Sweet Shrimp over Mixed greens

Click image to enlarge.


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.

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