Reynold's Tavern Shrimp Salad
( Brian Krista, For The Baltimore Sun / March 28, 2013 )
At Reynold's Tavern in Annapolis, chef Joseph A Zagami jazzes up shrimp salad with a tart-and-spicy Old Bay coleslaw topping. Served on buttered ciabatta bread, the result is crunchy, well seasoned and perfect for a midsummer lunch.
For the shrimp salad:
Court bouillon (recipe below)
2 1/2 pounds "16/20" shrimp
Red pepper aioli (recipe below)
1/4 cup chives, sliced
8 ciabatta rolls or 16 slices of ciabatta bread, buttered
Old Bay coleslaw (recipe below)
Prepare court bouillon according to instructions below. When bouillon comes to a boil, add shrimp and poach for two to three minutes, until cooked through. Remove shrimp from bouillon and refresh in an ice bath. Let cool.
Peel and devein shrimp, then roughly chop. Slowly add red pepper aioli to shrimp, mixing. Add just enough aioli to bind shrimp together. Add chives and mix.
Serve on buttered ciabatta bread or rolls, topped with Old Bay coleslaw.
For the court bouillon:
1 white onion, julienned
2 bay leaves
1 carrot, peeled and roughly chopped
1 teaspoon kosher salt
2 celery stalks, roughly chopped
6 whole black peppercorns
3 garlic cloves, roughly chopped
Juice of two lemons
1 sprig fresh thyme
7 cups cold water
1 sprig fresh tarragon
1 cup red wine vinegar
Combine all ingredients in a four-quart saucepan. Bring to a boil.
Red pepper aioli
2 roasted red peppers, finely chopped
4 cups mayonnaise
4 tablespoons pickle relish
2 tablespoons capers
1 1ablespoon Worcestershire sauce
4 garlic cloves, chopped
2 tablespoons Dijon mustard
1/2 cup chopped scallions
Combine all ingredients, stirring until mixed well. Chill.
Old Bay coleslaw
1 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup sugar
3 teaspoons Old Bay
7 cups cabbage, julienned
1 cup carrots, julienned
1 purple onion, julienned
In a medium bowl combine mayonnaise, vinegar, sugar and Old Bay, mixing thoroughly. Add the cabbage, carrots and purple onion and toss until vegetables are evenly coated. Chill.