Abita Poached Vermilion Bay Sweet Shrimp Chef Colt Patin, CEC, FMP Herbs, spices and even local beer come together in this Louisiana shrimp dish. 15 Minutes 6 to 8 Ingredients 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 Directions 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 overcooking. 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!