Bertolli

Charlotte Soups Recipe List

Sonoma

100 N. Tryon Street, Charlotte, NC 28202
704-332-1132

Shrimp Asparagus Slaw

Serves 4

Ingredients for Shrimp

1 lb large White Shrimp
Wood Skewers

Method for Marinade

  • Peel and devein shrimp leaving the tail on. Divide into 5 equal portions.
  • Place each portion flat on work surface and skewer with 2 skewers.
  • Rub with marinade.

    Ingredients for Marinade

    2 tbsp Extra Virgin Olive Oil
    1 tbsp chopped fresh Flat Leaf Parsley
    1 tbsp chopped fresh Tarragon
    1 tbsp chopped Garlic
    1/2 tbsp Chili Flake

    Ingredients for Vinaigrette

    2 tbsp chopped Shallots
    3 tbsp Tarrogon Vinegar
    3 tbsp Extra Virgin Olive Oil
    1 pinch Ground Black Pepper

    Method for Vinaigrette

  • Combine all

    Ingredients for Slaw

    1 bunch standard Asparagus
    1 cup shredded Savoy Cabbage
    1 cup shredded Red Cabbage
    1/2 Red Onion, julienne
    1 rib Celery sliced thin on a bias
    1/2 tsp Kosher Salt

    Ingredients for Herbs

    2 tbsp chopped fresh Tarrogon
    2 tbsp chopped fresh Flat Leaf Parsley

    Method for Shrimp Asparagus Slaw

  • Snap ends off the asparagus by grabbing each stalk in the center and at the bottom (do not cut). Blanch in boiling water for 1 minute (time will vary on thickness of asparagus). Cool asparagus in ice water.
  • Cut each asparagus in 3 pieces and cut each piece in 1/2 lengthwise. Remove 15 tip pieces for garnish.
  • Mix both cabbages and celery with salt, pepper and vinaigrette. Let marinate for at least 1 hour (can be done several hours in advance).
  • To assemble remove all components from the refrigerator at least 1/2 hour before needed.
  • Check seasoning and add 2/3 of the herb.
  • Season and grill shrimp to desired doneness. Divide evenly on 5 plates. Be sure to pile tightly in the center of the plate for a better presentation.
  • Place reserved tips sticking out of the slaw.
  • Arrange shrimp around the slaw. Spoon any remaining juice in the slaw and over the shrimp (no more than 1 1/2 tablespoon per plate).
  • Sprinkle with remaining herb and serve with your favorite flat bread.

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