Chefs love winter’s hearty ingredients with their warming spices and root vegetables. However, when the season changes, we feel rejuvenated by the lighter flavors our souls have missed.
That’s when I like to do a new rendition of a pickled shrimp dish. Each year inspiration comes from different regional cuisines or a new combination of favorite ingredients. My first version had a umami-rich Asian influence with fermented peppers and cucumber.
This year, I wanted to go with a simple and classic Southern staple that would be familiar to local diners and work as a mignonette to top raw oysters. It’s good to pair two ingredients we are fortunate to have in abundance on the southeastern coast of North Carolina.
This recipe complements the beauty of raw oysters without hiding their flavors. Simple but delicious. Share it on a nice spring day outside with friends and family.
This recipe is written with restaurant proportions. I’d say it’d top up to 50 oysters depending on how generous you are. It’s best to make the mignonette at least 1 day ahead and refrigerate it to allow the flavors to get to know each other. Cook and add the shrimp when you’re ready to serve.
Topping for 48 oysters
For the mignonette
- 2 celery ribs, peeled and minced
- 1 plum tomato, seeded and minced
- ½ English cucumber, peeled, deseeded and minced
- 1 shallot, peeled and minced
- 2 Calabrian chilis, deseeded and minced
- 2 ounces caper brine
- 2 cups apple cider vinegar
- 1 sprig fresh tarragon, minced
For the shrimp
- 2 cups water
- 1 whole lemon, sliced
- 1 fresh bay leaf (dried is fine if you don’t have it)
- 2 tablespoons Old Bay Seasoning
- 2 cups ice, reserved
- ½ pound North Carolina shrimp, peeled and deveined
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Combine all ingredients for mignonette and reserve until ready to use, preferably at least 24 hours in advance of serving.
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Add all ingredients except ice and shrimp to a small saucepan, bring to a simmer. Add the shrimp and cook, stirring occasionally, until they are opaque with a hint of pink, about 3 to 5 minutes. Add ice to the pot to keep the shrimp from overcooking. Drain, cool and dice finely. Add to mignonette just prior to serving.
- To serve:
- Shuck the oysters, being careful to save the liquor. Separate the meat from the shell. Place them on a flat surface like an oyster plate or crushed ice or a mound of coarse salt. Top with a small spoonful of mignonette. Leftover mignonette with the shrimp will last 3 days covered in a refrigerator.
This recipe first appeared in the Spring 2024 issue.
