Beer Poached Vermilion Bay Sweet Shrimp Over Mixed Greens – Recipe Courtesy of Chef Colt Patin, Louisiana Culinary Institute

by | Mar 23, 2022

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Beer Poached Vermilion Bay Sweet Shrimp Over Mixed Greens

April 21, 2022

Ingredients

3 lbs Vermillion Bay Sweet Shrimp
1 bottle Abita Amber beer
Vinaigrette:
1 ½ c Olive oil
3 oz. Cane vinegar
2 Tbsp oregano
2 Tbsp thyme
2 Tbsp basil
1 Tbsp black pepper
2 Tbsp Steen’s Syrup
1 Tbsp garlic, minced
Salad
1 ½ lb (16 cups) spring mix, leafy lettuce
8 small tomatoes, quartered
8 oz. carrots, shredded

Directions

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.