The Veranda on Highland, Shrimp Verde

Veranda’s Shrimp Verde
For the Shrimp
12 Jumbo Brown Shrimp
6 Tbsp. Creole Seasoning
2 Lemons
1 Carrot, peeled and chopped
2 Ribs Celery, washed and chopped
½ medium Onion, peeled and chopped
Dash Hot Sauce
Dash Worcestershire Sauce

Place a large saucepot with 2 quarts water onto high heat. Add all the ingredients except 2 Tbsp of Creole seasoning and the shrimp, and bring to a boil. Add the remaining seasoning to a large bowl filled with ice water. When the water in the pot is boiling, add the shrimp, and cook just until done, approximately three minutes, then immediately transfer the shrimp to the seasoned ice water. When they are chilled, remove them from the water, peel and vein them. Reserve.

For the Dressing
¾ cup Smoked Jalapeno Hot Sauce
½ Ripe Avocado, peeled and seeded
The Juice from one Lime
1 Tbsp. fresh Cilantro, chopped
Salt, Pepper to taste
Combine all ingredients in a blender, puree until smooth.
 

For the Slaw:
2 Cucumbers, peeled, seeded, julienned
1 large Avocado, very ripe, diced
½ med Red Onion, julienned
1 roasted Red Pepper, julienned
1 Tbsp. Jalapeño, diced finely diced
2 Limes, juiced
1 Tbsp. Cilantro, chopped
1 Tbsp. Mint, chopped
¼ cup Rice Wine Vinegar
2 Tbsp. Sugar
Salt, Black Pepper, to taste

Combine all ingredients in a stainless steel bowl.

For the Pepper Salad
1 Red Pepper, seeded and sliced into rings
1 Green Pepper, seeded and sliced into rings
1 Yellow Pepper, seeded and sliced into rings
2 Tbsp. Salad Oil
Salt, Black Pepper

Toss the pepper rings in a bowl with the oil, season with salt and pepper. Grill over high heat until soft, remove from the heat, Reserve

For the Paprika Oil-

1 cup Salad Oil
4 Tbsp. Paprika

Combine in a small saucepot, slowly bring up to 180’. Let sit for 10 minutes, then strain through a wet coffee filter. Reserve.

To Plate, toss the shrimp into the dressing. Divide the slaw onto four plates, add three shrimp to each, drizzle around some of the paprika oil, and top with the grilled peppers. Enjoy!