Shrimp & Egg Salad with Pickled Vegetables

    Nicole Routhier
    Le Colonial

    • 1 hour 35 minutes (includes chill time)
    • Serves 4 as an appetizer, 2 as a light entrée

    Each summer I find myself a new salad that I obsess over and make again and again. This fast favorite was the dish I put together after I received a box filled with some of the freshest produce from Sustainable Harvesters, a local farm in Hockley. Cucumber, baby celery, carrots, jalapeños, and red onion are quickly pickled in an oil-free Vietnamese citrus dressing along with some poached shrimp. Hard-boiled eggs, fresh orange, and a drizzle of quality olive oil are all that’s needed to take this salad to another level. This bright entrée salad offers it all: crunch, sweet, sour, and heat – the four tenets I hold so dear in my cooking. The good news is you can enjoy this easy, healthy, and elegant dish all year long, too – not just during summer.” – Nicole Routhier, Le Colonial

    Le Colonial (Shrimp and Egg Salad with Pickled Vegetables)

    Ingredients

    Pickling Juice

    • 1/2 cup freshly squeezed orange juice
    • 1/3 cup distilled white vinegar
    • 2 Tbsp fresh lime juice
    • 3 Tbsp fish sauce
    • 2 Tbsp sugar
    • 2 tsp finely chopped garlic
    • 2 red Thai chilies, finely chopped
    • 1 tsp salt

    Shrimp and Vegetables

    • 12 oz jumbo shrimp, peeled, deveined, and cut in half (lengthwise)
    • 2 tsp salt
    • 1 large seedless cucumber (about 12 to 14 oz), thinly sliced into rounds
    • 2 medium carrots, peeled, thinly sliced into rounds
    • 4 stalks celery, thinly sliced
    • 1/2 red onion, peeled, thinly sliced
    • 2 red or green jalapeños, thinly sliced into rounds
    • 1 cup tender celery leaves, coarsely chopped

    Salad

    • 4 hard boiled eggs, each cut into 4 wedges
    • 2 small oranges, sectioned
    • extra-virgin olive oil

    Directions

    Dressing

    1. Place all the ingredients for the dressing/pickling juice in a quart-size jar. Cover and shake vigorously to dissolve the sugar. Set aside.

    Shrimp

    1. Fill a large bowl with ice water and set it aside.
    2. In a medium-size pot, bring 4 cups of water and 2 teaspoons of salt to a boil; turn off the heat and add the shrimp. Stir briefly, cover, and let steep for 10 minutes, or until the shrimp is just cooked through.
    3. Drain into a colander, and then plunge the shrimp into the bowl of ice water. After 5 minutes, drain shrimp and pat dry with paper towels.
    4. In a mixing bowl, toss the shrimp with half of the pickling juice. Cover and refrigerate until needed.

    Pickled Vegetables

    1. In a mixing bowl toss the cucumber, carrots, celery, red onion, jalapeño peppers, and celery leaves with the remaining pickling juice. Cover and refrigerate until the vegetables are well chilled, about 1 hour.

    Assemble the Salad

    1. Place the egg wedges and shrimp on a platter.
    2. Distribute the pickled vegetables over the shrimp and eggs, then spoon some pickling juice on top.
    3. Scatter the orange sections atop the salad.
    4. Lightly season with salt; drizzle with extra-virgin olive oil and serve.

    Support Your Local Chef

    Le Colonial

    River Oaks

    4444 Westheimer Rd, Suite G 140
    Houston, TX 77027  |  Map

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