Pickled Shrimp with Celery & Buttermilk

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Pickled Shrimp with Celery & Buttermilk

Recipe type: Yield: 6-8 Prep time: Cook time: Total time:


Recreate Chef Nina Compton’s refreshing Pickled Shrimp with Celery & Buttermilk, great for the hot summer days and a real crowd pleaser.

Ingredients:

Shrimp

4       Celery stalk

1       Yellow onion

1       Fennel bulb

1 C    White wine

2       Lemon

2       Lime

2       Orange

1 gal Water

4 T    Salt

1 qt  Rice vinegar

1      Gulf shrimp head, U-10

 

Buttermilk Dressing

1/2 C Mayonnaise

1 pt   Buttermilk

2 t     Dijon mustard

2       Garlic

1 C    Grana padana, or parmesan

25 g  Red wine vinegar

15 g  Worcestershire

5 g    White pepper

11 g  Salt

1       Anchovy

10 g  Lemon juice

 

Remaining Ingredients to Complete the Dish

3 oz Trout roe

1 t   Celery seed

4 oz Rice vinegar – used

4 oz Olive oil

        Shrimp – reserved, cleaned

1 pt Buttermilk dressing

1 C  Rye crouton – 1/4” diced

2     Avocado – 1” diced

1     Jalapeno – shaved thin, soaked in ice water

2    Radish – shaved thin, soaked in ice water

3    Celery stalk – peeled, 1/2” sliced

2 T Chili oil

       Yellow celery leaf (saved from the celery hearts)

       Sea salt flake (Jacobsen’s from Portland Oregon) – large

Directions:

  1. Shrimp
  2.  
  3. Peel onions, wash celery and fennel, cut into 2-inch mirepoix.
  4.  
  5. Add to large rondeau with water, add salt, mirepoix, wine and bring to simmer for 20 min.
  6.  
  7. Add citrus, squeezing and dropping each half directly into the bouillon.
  8.  
  9. Simmer and additional 10 to 20 minutes.
  10.  
  11. Strain and return liquid to pot.
  12.  
  13. Skewer shrimp with wooden dowels to keep straight while cooking.
  14.  
  15. This will make them more uniform when cleaning and portioning.
  16.  
  17. Poach shrimp until just cooked through 3-5 minutes.
  18.  
  19. Check by removing head.
  20.  
  21. Meat should be just slightly translucent in center.
  22.  
  23. Shock in ice water and allow to fully chill, 5-10 minutes.
  24.  
  25. Peel shrimp and marinade in rice vinegar for 30 minutes, fully submerged.
  26. Strain and save rice vinegar.
  27.  
  28. Devein and portion shrimp cutting them in half lengthwise,
  29. removing vein and slicing into 3rds on a bias. 1.5oz per portion.
  30.  
  31. Buttermilk Dressing
  32.  
  33. Place all ingredients in vita mix, puree until smooth.
  34.  
  35. Fold in aioli.
  36.  
  37. Adjust seasoning.
  38.  
  39. Remaining Ingredients to Complete the Dish
  40.  
  41. Place buttermilk dressing on the bottom in an even layer of your favorite serving platter or individual serving bowls.
  42.  
  43. Top with croutons.
  44.  
  45. In a large mixing bowl add shrimp, celery, celery seeds and season with salt.
  46.  
  47. Taste and add vinegar, olive oil and trout roe.
  48.  
  49. Taste and adjust seasoning.
  50.  
  51. Place the dressed shrimp over the buttermilk and croutons, being sure to spoon all of the roe out of any leftover liquid and spoon over the top of the shrimp.
  52.  
  53. Garnish with radish, jalapeno, celery leaf and flake salt.
  54.  
  55. Drip the chili oil around the exposed rim of buttermilk dressing.
  56.  

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