Recipe: Shrimp in Swamp Grass
- 1 pound Wild American Shrimp® (31/35 count), peeled and de-veined
2 tablespoons Dijon mustard1/4 cup balsamic vinegar
3/4 cup olive oil
1 tablespoon capers
1 large sweet
- onion, thinly sliced
1/2 head cabbage, thinly sliced
Cook shrimp in boiling salted water until it just turns pink. Drain and put the shrimp in ice water to stop the cooking. Drain well. In a large bowl whisk mustard and vinegar and slowly add the oil. Add capers, sliced onion, and cabbage, toss to coat well. Add the shrimp and toss again. Cover
and refrigerate at least one hour before serving.
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Over the years, the American Shrimp Processors Association and Wild American Shrimp have encouraged consumers to look at the front and back of packages of...
JUSTIN DEVILLIER LA PETITE GROCERY Justin Devillier was raised in Dana Point, California, a small beach town in South Orange County. He spent summers fishing...