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Spring Shrimp

Chef Nick Martin of Primitivo shares his Pickled Shrimp with Roasted and Raw Beets and Dill Crème Fraiche


Day 1

Crème Fraiche

½    cup cultured buttermilk
1½    cup heavy cream

Mix ingredients and allow to sit overnight until thickened. Refrigerate for up to two weeks.

Pickle Brine

2    cups distilled vinegar
2    cups apple
    cider vinegar
2    cups water
½    cup sugar
1    ounce mustard seeds
1    pinch chili flakes
2    teaspoons black  
2    cardamom pods
2    cloves
¼    cup salt
2    cloves garlic
2    bay leaves

Bring all ingredients to a simmer. Let sit for 30 minutes.  Strain and chill overnight.

Day 2

Roasted Beets

3    medium beets, any color
2    Tablespoons olive oil
1    pinch salt
1    pinch pepper

Oil and season beets. Roast in a 400-degree oven for about 1 hour, until a skewer can be inserted in without resistance. Allow beets to rest for 1/2- hour. Peel, dice and refrigerate.

Pickled Shrimp

1    recipe pickle brine (see above)
1    pound shrimp,
    peeled and deveined

Split the pickle brine in half; place 1/2 in the freezer for 1 hour and place /2  in a small pot and bring to a simmer. Place shrimp in pot and poach until barely cooked, about 1 minute. Strain out shrimp and place in semi-frozen brine. Stir until shrimp are cooled. Refrigerate shrimp in brine.

Dill Crème Fraiche

2    ounces dill
2    cups crème fraiche
1    pinch salt
1    pinch pepper

Chop dill and mix all ingredients. Refrigerate.

Day 3

Compose Plate

Dill crème fraiche
Roasted beets
Pickled shrimp
Shaved raw golden or chiogga beets
1    pinch salt
1    pinch black pepper
Olive oil

Place a smear of crème fraiche on a plate. Place 5 or 6 pieces of roasted beet on top of crème fraiche. In a mixing bowl, combine 3 pickled shrimp, 6 or 7 slices of raw beet, a generous pinch of arugula, seasoning, a drizzle of olive oil and 1/2-Tablespoon pickle brine. Mix and place salad on top of beets.




1800 Oretha Castle Haley Blvd.,







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