Abita Poached Vermilion Bay Sweet Shrimp over Mixed Greens

Chef Colt Patin, CEC, FMP

Herbs, spices and even local beer come together in this Louisiana shrimp dish.
Cook/Prep Time: 15 MinutesServings: 6 to 8


3 lb. Vermilion Bay Sweet ShrimpVinaigrette
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


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.
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.
To put the salad together, mix in 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.

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