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Abita Poached Vermilion Bay Sweet Shrimp over Mixed Greens

Herbs, spices and even local beer come together in this Louisiana shrimp dish.

Cooking/Prep Time: 15 minutes
Serves 6 to 8

Shrimp, Salad

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  • Vinaigrette
  • 12 oz. olive oil
  • 3 oz. cane vinegar
  • 2 Tbsp. dried oregano
  • 2 Tbsp. dried thyme
  • 2 Tbsp. dried basil
  • 1 Tbsp. black pepper
  • 2 Tbsp. Steen’s syrup
  • 1 Tbsp. garlic, minced
  • Shrimp and Salad
  • 3 lbs. Vermilion Bay shrimp
  • 1 bottle Abita Amber
  • 1 lb. spring mix
  • 6-8 small tomatoes, quartered
  • 8 oz. carrots, shredded


1.) For the vinaigrette, combine all ingredients except the olive oil in a medium bowl. Using a whisk, stir the ingredients while drizzling in the olive oil to make an emulsion. Set aside.

2.) Add the Abita Amber to a saucepan and bring to a simmer. Add the peeled and deveined shrimp and slowly poach until they are fully cooked, about 6 to 8 minutes. Remove and place in a bowl of ice water to stop the shrimp from cooking.

3.) Toss the spring mix with the vinaigrette and place on a small plate. Place a few shrimp on the salad and garnish with the carrot and tomatoes.