Charlotte Appetizers Recipe List

Providence Cafe

110 Perrin Place, Charlotte, NC 28207



2 lbs 16/20 Peeled Shrimp, tail on
1/2 c Dijon Mustard
1/2 c Champagne Vinegar
1 c Extra Virgin Olive Oil
1 c Canola Oil
1/2 c Fresh Parsley, chopped
1/2 c Fresh Dill, chopped
2 T Fresh Basil, chopped
2 T Fresh Thyme Leaves
1 Clove Garlic, peeled and chopped
1 Small Red Onion, thinly sliced
2 t Kosher Salt
1 t Fresh Ground Pepper


  • In a 8 quart stock pot bring 6 quarts of water to a rolling boil.
  • Add 1/2 cup kosher salt.
  • Add 2 pounds of shrimp, stir to insure even cooking.
  • Cook approximately 4 1/2 minutes or until shrimp begin to curl.
  • Strain shrimp into colander and put into ice bath.

    Ingredients for the Shrimp

    1/2 c Kosher Salt
    Ice Water Bath

    For the Vinaigrette

  • In large non-reactive mixing bowl add champagne vinegar,Dijon mustard, onions and garlic.
  • Cover and let stand 15 minutes.
  • Add 2 teaspoons salt and black pepper.
  • Whisk both oils slowly into mixture.
  • Fold in all of the fresh herbs.
  • Strain shrimp from ice bath.
  • Toss shrimp in vinaigrette mixture and let stand covered in refrigerator at least 4 hours.

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