• Tommy Centola

Marinated Shrimp from Mr. B’s

Updated: Jan 4

Mr. B’s has always been a special occasion restaurant. Not long after they opened, I ate there before my Senior Ring dance. My wife and I have dined there often on Valentine’s Day and for Anniversaries. Since there is a parking garage attached to the restaurant, it is one on the most easiest accessible restaurants in the French Quarter.

Here is a great Shrimp appetizer. You can also serve it over lettuce for a healthy lunch or dinner.

1 Lemon, halved

2 tablespoons Liquid Crab Boil

1 teaspoon Granulated Garlic

1 teaspoon Granulated Onion

1 teaspoon Whole Black Peppercorns

1 1/4 pound Large Shrimp  (16 to 20 shrimp per pound), peeled with tail left intact

3/4 cup seasoned Rice-Wine Vinegar

3 tablespoons Creole Mustard

10 tablespoons Vegetable Oil

2 tablespoons Olive Oil

Kosher Salt and freshly ground Black Pepper to taste

1 cup roasted Red Bell Pepper strips

1 Red Onion, halved, center removed, and cut into 1/8-inch thick slices

1/4 cup chopped Chives

In a large saucepan add 5 cups water. Squeeze lemon into water and add lemon halves along with crab boil, garlic, onion, and peppercorns. Bring mixture to a boil. Add shrimp and boil 1 1/2 minutes, or just until they turn pink. Remove pan from heat and add 8 cups ice over shrimp mixture. Let shrimp sit, covered by ice, 10 minutes. Drain.

In a large bowl whisk together vinegar and mustard. Slowly whisk in oils and season with salt and pepper. Add shrimp, bell pepper, onion, and chives and toss. Adjust seasonings with salt and pepper as needed.

Do not let the shrimp to sit in the Creole mustard vinaigrette for more than two hours or the acid in the ving=egar will change the firm texture of the shrimp.

Enjoy!!!

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