Citrus Poached Gulf Shrimp over Shaved Fennel Salad


Recipe Courtesy of Chef Drew Dzejak, The Grill Room, New Orleans, LA

Makes 4 Servings



  • 3 cups Louisiana satsuma juice or freshly squeezed orange juice, in all
  • 1 pound extra large (16-20 count) Gulf shrimp, peeled and deveined
  • 2 bulbs fennel, thinly shaved
  • 2 teaspoons chile flakes
  • salt and freshly ground black pepper to taste


  • 1 cup Louisiana satsuma or freshly squeezed orange juice
  • 4 shallots, minced
  • 1 bunch chives, minced
  • 1/2 cup white balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper

Citrus-Poached Gulf Shrimp 
over Shaved Fennel Salad 

Citrus-Poached Gulf Shrimp  over Shaved Fennel Salad  

Click for Video of Cooking Demonstration



In a medium saucepot set over medium heat bring 2 cups juice to a simmer. Add shrimp and cook until pink, 4 to 5 minutes. Strain and discard liquid. Chill shrimp for 1 hour. Place fennel in bowl with remaining juice. Season with chile flakes, salt and pepper.

Marinate for 30 minutes.


Combine juice with shallots, chives, vinegar, olive oil, sugar, salt and pepper. Mix well and allow flavors to marry for 30 minutes.


Divide fennel salad among 4 plates. Toss shrimp with half of citrus mignonette and divide evenly over salads.

Drizzle citrus mignonette over salads.

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