Abita Poached Shrimp

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by Chef Colt Patin, CEC, FMP

Serves 6-8

Courtesy of: Louisiana Culinary Institute

Recipe Ingredients:

3 lb. Vermilion Bay Sweet Shrimp
Vinaigrette
1 bottle Abita Amber
12 oz. Olive oil
6-8 Small Tomatoes, quartered
3 oz. Cane vinegar
8 oz. Carrots, Shredded
2 tbsp. Dried Oregano
1 lb. Spring Mix
2 tbsp. Dried Thyme
2 tbsp. Dried Basil
1 tbsp. Black Pepper
2 tbsp. Steen’s Syrup
1 tbsp. Garlic, Minced

Recipe Directions:

  1. For the Vinaigrette combine all ingredients together except the olive oil in a medium bowl. Using a whisk, stir the ingredients while drizzling in the olive oil to make an emulsion. Keep aside for later use.
  2. 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 poaching the shrimp until they are fully cooked, it takes about 6-8 minutes. Remove and place in a bowl of ice water, this stops the shrimp from over cooking.

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