Chef Nina Compton's Pickled Shrimp with Celery and Buttermilk
Chef Nina Compton's Pickled Shrimp with Celery & Buttermilk
No one knows New Orleans style cuisine better than Nina Compton and this dish is sure to deliver.
|PREP TIME||30 MIN|
|COOK TIME||20 MIN|
FOR THE SHRIMP
- 4 each stalks celery
- 1 each yellow onion
- 1 each fennel bulb
- 1 cup white wine
- 2 each lemon
- 2 each lime
- 2 each orange
- 1 gallon water
- 4 Tlbp salt
- 1 quart rice vinegar
- 1 Pound head-on gulf shrimp, U-10
FOR THE BUTTERMILK DRESSING
- 1/2 cup mayonnaise
- 1-pint buttermilk
- 2 tsp Dijon mustard
- 2 each garlic
- 1 cup grana padana, or parmesan
- 25g red wine vinegar
- 15g worcestershire
- 11g salt
- 1 chea anchovy
- 10g lemon juice
- 3oz trout roe
- 1 tsp celery seed
- 4oz used rice vinegar
- 4oz olive oil
- Reserved cleaned shrimp
- 1-pint buttermilk dressing
- 1 cup rye crouton, 1/4” dice
- 2 each avocado, 1” dice
- 1 each jalapeno, shaved thin and soaked in ice water
- 2 each radish, shaved thin and soaked in ice water
- 3 each stalks celery, peeled and slice 1/2”
- 2 tsp chili oil
- Yellow celery leaves, saved from the celery hearts
- Large flake sea salt, we use Jacobsen’s from Portland Oregon
FOR THE SHRIMP
- Peel onions, wash celery and fennel, cut into 2" mirepoix.
- Add to large rondeau with water, add salt, mirepoix, wine and bring to simmer for 20 min.
- Add citrus, squeezing and dropping each half directly into the bouillon. Simmer an additional 10 to 20 minutes. Strain and return liquid to pot.
- Skewer shrimp with wooden dowels to keep straight while cooking (this will make them more uniform when cleaning and portioning.
- Poach shrimp until just cooked through 3-5 minutes. Check by removing the head. Meat should be just slightly translucent in the center.
- Shock in ice water and allow to fully chill, 5-10 minutes.
- Peel shrimp and marinade in rice vinegar for 30 minutes, fully submerged. Strain and save rice vinegar.
- Devein and portion shrimp cutting them in half lengthwise, removing vein and slicing into 3rds on a bias. 1.5oz per portion.
FOR THE BUTTERMILK
- Place all ingredients in bain-marie puree until smooth.
- Fold in aioli.
- Adjust seasoning.
TO COMPLETE THE DISH
- Place buttermilk dressing on the bottom in an even layer of your favorite serving platter or individual serving bowls. Top with croutons.
- In a large mixing bowl add shrimp, celery, celery seeds, and season with salt.
- Taste and add vinegar, olive oil, and trout roe. Taste and adjust seasoning.
- 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.
- Garnish with radish, jalapeno, celery leaf, and flake salt.
- Drip the chili oil around the exposed rim of buttermilk dressing.