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Grilled Shrimp Tartine with a Sambal Lime Cream


Shrimp tartine

Sambal lime butter sauce

Coriander vinaigrette

Crispy shallots:


Green onion


Sambal lime butter sauce:

1/4 cup sambal

1 cup cream

2 oz lime juice

Reduce by half

1# butter

Salt and pepper


Coriander vinaigrette:

15 g coriander

130 g champagne vinagrette

44 g shallot

0.5 g xanthan

1 bunch cilantro

10 g garlic

447 g blended oil


Shrimp Tartine:

Cut 1/2 inch slices of sourdough bread brush with melted butter and grill till golden brown.  Coat shrimp in a light drizzle of olive oil and dust with salt and pepper then grill till shrimp is cooked through.  Place shrimp on top of toast (3-5 shrimp) then ladle cream sauce over shrimp (2-3 oz.)  Add a few dollops of vinaigrette then top with crispy shallots and cilantro.


Sambal lime butter sauce:

Put sambal lime juice and cream into the sauce pan and reduce by 1/2 -3/4, then add butter a spoonful at a time while whisking.  Add salt and pepper to taste.


Coriander vinaigrette

Blend together all ingredients except oil, minced shallot, and chopped cilantro.  Slowly add oil till smooth vinaigrette is emulsified together.  Then fold in shallots and cilantro.

Chef Justin Companation
Restaurant or Business: 
Parish Restaurant and Bar