Recipe Brigtsen’s Jalapeño Shrimp Coleslaw

mjd

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MJ's comments: I am allergic to shellfish but I've had this dish. It sent me to the ER but it was good going down! ;-)


Brigtsen’s Jalapeño Shrimp Coleslaw

Yield: serves 6-8

Ingredients

8 oz. raw medium shrimp (about 18), roughly chopped
1 lemon, quartered, plus 1 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
2 jalapeño peppers
1⁄4 cup white wine vinegar
1 tbsp. Coleman’s dry mustard
1 tbsp. Zatarain’s Creole mustard
1 tsp. sugar
2 cloves garlic, finely chopped
2 egg yolks
1 1⁄2 cups canola oil
1⁄4 cup finely chopped parsley
3 scallions, thinly sliced
1 medium carrot, grated
1 small head Napa cabbage (about 12 oz.), thinly sliced

Instructions

Bring shrimp, quartered lemon, salt, and 2 cups water to a boil in a 2-qt. saucepan over high heat. Reduce heat to medium; cook until shrimp are pink, 1-2 minutes. Strain shrimp, discarding lemon, and transfer to a bowl; chill.

Heat broiler to high. Place peppers on an aluminum foil-lined baking sheet; broil, turning occasionally, until charred on all sides, 4-5 minutes. Transfer to a bowl and cover tightly with plastic wrap; set aside 5 minutes.

Peel, seed, and finely chop peppers; transfer to a food processor with vinegar, mustards, sugar, garlic, yolks, lemon juice, salt, and pepper, and purée until smooth. With the motor running, slowly add oil in a thin stream until dressing is thick.

Transfer dressing to a bowl with chilled shrimp, parsley, scallions, carrots, cabbage, salt, and pepper; toss to combine.

Brigtsen's Jalapeño Shrimp Coleslaw
 
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