Poached shrimp and green bean salad with buttermilk dressing from The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine (page 171) by Justin Devillier and Jamie Feldmar

  • shallots
  • buttermilk
  • Show all ingredients...

  • EYB Comments

    Can substitute blended oil for canola oil. Shallots must pickle at least 12 hours, and poached shrimp must be chilled 2 hours.

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  • Eat Your Books

    Can substitute blended oil for canola oil. Shallots must pickle at least 12 hours, and poached shrimp must be chilled 2 hours.

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