Yield: 4 servings
Preparation: 15 minutes
Cook: less than 2 minutes
Ingredients:
1 lemon, halved
2 tablespoons liquid crab boil, preferably Zatarain's
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon whole black peppercorns
1-1/4 pounds large shrimp (16 to 20 shrimp per pound), peeled with tail left intact
1/4 cup seasoned rice-wine vinegar
3 tablespoons Creole-style mustard
10 tablespoons vegetable oil
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper to taste
8 cups ice
1 cup roasted red bell pepper strips
1 red onion, halved, center removed, and cut into 1/8-inch-thick slices
1/4 cup chopped chives
Procedure:
TO A LARGE SAUCEPAN, add 5 cups water. Squeeze lemon into water and add lemon halves along with crab boil, granulated garlic, granulated onion, and peppercorns. Bring mixture to a boil over medium-high heat.
ADD shrimp and boil for 1-1/2 minutes, or just until they turn pink. Remove pan from heat and strain shrimp, placing them in a bowl. Add ice to shrimp mixture. Let shrimp sit, covered by ice. for 10 minutes. Drain.
IN A LARGE BOWL, whisk together vinegar and mustard. Slowly add oils, whisking to combine, and season with salt and pepper. Add shrimp, bell pepper, onion and chives and toss.
Submitted By: Restaurant Owner
Magazine: Taste of the South Magazine
Recipe Author: Executive Chef Michelle McRaney
Chef's Background: Executive Chef at Mr. B's Bistro, Since 1995
Original Photograph By: Chef Michelle McRaney/Taste of the South Magazine
Photograph Retouched By: Recipe Spy
Restaurant: Mr. B's Bistro, 201 Royal Street, New Orleans, Louisiana, USA
Source: http://www.mrbsbistro.com/articles/tasteofthesouth.pdf