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).

Aioli
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.

Coquette
2800 Magazine St., 265-0421

You Might Also Like

Favorite Forces

Recipes From Café Reconcile and SoBou

Feast Day Festing

Cooking for St. Joseph’s and St. Patrick’s days

Cooking Light

Yes, even in Acadiana, it's possible to cut calories.

Fork Tender

Executive Chef Michael Sichel of Galatoire’s 33 Bar & Steak shares the recipe for Prime 33 T-bone Bonne Femme.

Cook Me Something, Mister!

Tasty recipes for the Carnival season

Add your comment:

Latest Posts

Cool Ideas

A refreshing beverage, beer for a good cause, and CoolBrew's 25th birthday

Banh Mis and Mosaics

Celebrating a birthday and a community

Upper Nine Doughnut Company: Making New Traditions

An interview with Glenn Haggerty, co-owner of Upper Nine Doughnut Company

New Rules for Men's Summer Suits

Making the case for expanding white linen suit and seersucker season

Tourist Trap

Slowing down enough to appreciate New Orleans