Abita Poached Vermilion Bay Sweet Shrimp

Chef Colt Patin, CEC, FMP
Shrimp over Mixed Greens

Herbs, spices and even local beer come together in this Louisiana shrimp dish.





15 Minutes 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


  1. For the Vinaigrette combine all ingredients together except the olive oil in a medium bowl.
  2. Using a whisk, stir the ingredients while drizzling in the olive oil to make an emulsion. Keep aside for later use.
  3. 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.
  4. 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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