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Pickled Shrimp Salad

Chef Mike Stoltzfus of Coquette keeps it cool and in season.

Photographed by Greg Miles

Pickled Shrimp
2 cups seasoned rice wine vinegar
2 limes, juiced
2 lemons, juiced
1 Tablespoon mustard seeds
1 Tablespoon coriander seeds
1 yellow onion, halved
1 head of garlic, halved
1 ounce fresh ginger
4 Tablespoons kosher salt
1 pound U-10 shrimp, peeled and deveined
In a large pot, add all ingredients except shrimp and bring to a simmer for 10 minutes. Turn the heat to high. Once boiling, add shrimp and turn the heat off. Stir shrimp making sure they are completely covered. After 2 minutes, test a shrimp by cutting it in half. It should be cooked 3/4 of the way through. Discard liquid and refrigerate shrimp until chilled through (they will have finished cooking while cooling).

4 egg yolks
1 clove garlic
juice of one lemon
hot sauce to taste
1 cup neutral olive oil
Combine all ingredients except olive oil in a food processor. With it running slowly, add the olive oil in a slow, steady stream until incorporated. Season with kosher salt and hot sauce to taste.

Sherry Vinaigrette
1/4 cup sherry vinegar
3/4 cup neutral olive oil
With a whisk, slowly add the olive oil into the sherry vinegar.

To Serve
Garnish each shrimp with a small amount of aioli. Top with a mild lettuce, such as mache, mixed with the sherry vinaigrette and a handful of basil and cilantro. Serves 2 as a large salad.

2800 Magazine St., 265-0421

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