Recipe of the Week
Pickled Shrimp Mignonette at Cypress Hall
I loved writing this story. I got to go out on a boat, with my bestie photographer Doug Young. We left from the Vandemere Town boat ramp, in a crook of the Bay River as it makes its way to Pamlico Sound. It was a chilly and beautiful day. The water was sparkling. The sky was deep blue and the water clear. Driving the boat was Evan Gadow who works with his dad at their business, Three Little Spats Oyster Co.
Once off the water, we went to one of their best customers, Cypress Hall in New Bern, to try out some of their dishes, where Doug took so many beautiful photos of the dishes sous chef, Dan Murray had cooked up.
Murray took advantage of local oysters and local shrimp to make this mignonette. It gets a little crunch from the cucumbers and celery, a little heat from Calabrian chilis and tartness from caper brine and apple cider vinegar. It’s better if you can make it the night before.
