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Restaurants›Walk-On's Atlanta, GA - The Battery›Zydeco Recipe

Zydeco Recipe

Inspired by Walk-On's Atlanta, GA - The Battery

Time40m

Serves4

sweet chili-glazed fried shrimp, mixed greens, cabbage, candied pecans, jalapeños, tortilla strips, red onions, bell peppers, jack, pepper jelly vinaigrette

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Ingredients

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Shrimp & Glaze

20 count large shrimp (peeled, deveined, tails on or off per preference)

1 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1 tsp kosher salt

1/2 tsp ground black pepper

1 cups cold club soda or cold water

1 cups neutral oil for frying (vegetable, canola, or peanut)

1/2 cups sweet chili sauce (store-bought or homemade)

2 tbsp unsweetened pepper jelly (red pepper jelly)

1 tbsp Fresh lime juice

1 tsp Aged soy sauce

1 tsp minced garlic

1/4 tsp red pepper flakes (optional, for extra heat)

Salad

6 cups mixed salad greens

1 cups green cabbage (thinly shredded)

1/2 cups red cabbage (thinly shredded)

1/2 cups candied pecans (store-bought or homemade, roughly chopped)

2 tbsp pickled or fresh jalapeño slices

1/2 cups tortilla strips (crispy)

1/4 cups red onion (thinly sliced)

1/2 cups bell pepper (red or orange, thinly sliced)

1/2 cups Monterey Jack cheese (shredded)

Pepper Jelly Vinaigrette

3 tbsp red pepper jelly

2 tbsp Apple cider vinegar

4 tbsp extra-virgin olive oil

1/2 tsp Dijon mustard

1/2 tsp honey (optional, if jelly is not sweet enough)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Shrimp & Glaze

Prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Make batter

In a shallow bowl combine 1 cup all-purpose flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp kosher salt, and 0.5 tsp ground black pepper. Whisk to combine. Gradually whisk in 1 cup cold club soda (or cold water) until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be fluid. Do not overmix; a few small lumps are fine.

Heat oil

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches (roughly 1 cup will usually cover). Heat over medium-high until oil reaches 350°F (175°C) or until a drop of batter sizzles and rises immediately.

Fry shrimp

Working in batches (do not overcrowd), dredge each shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes per batch until golden and crisp and shrimp are opaque. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Keep warm while glazing remaining shrimp.

Make sweet chili-pepper glaze

In a small saucepan over medium-low heat combine 0.5 cup sweet chili sauce, 2 tbsp red pepper jelly, 1 tbsp fresh lime juice, 1 tsp soy sauce, 1 tsp minced garlic, and 0.25 tsp red pepper flakes (optional). Warm gently and whisk until the jelly dissolves and the sauce is glossy, about 2–3 minutes. Do not boil vigorously. Taste and adjust: add a little more lime for brightness or extra jelly for sweetness.

Glaze shrimp

Place fried shrimp in a large bowl, pour warm glaze over them, and toss quickly to coat evenly. Transfer glazed shrimp to a sheet pan to rest for 1–2 minutes so glaze sets slightly.

Salad Assembly

Prepare vegetables and toppings

In a large mixing bowl combine 6 cups mixed salad greens, 1 cup thinly shredded green cabbage, 0.5 cup thinly shredded red cabbage, 0.5 cup thinly sliced bell pepper, 0.25 cup thinly sliced red onion, 0.5 cup chopped candied pecans, 2 tbsp jalapeño slices, 0.5 cup tortilla strips, and 0.5 cup shredded Monterey Jack cheese. Toss gently to combine.

Dress salad

In a small jar or bowl whisk together 3 tbsp red pepper jelly, 2 tbsp apple cider vinegar, 4 tbsp extra-virgin olive oil, 0.5 tsp Dijon mustard, 0.5 tsp honey (if using), 0.25 tsp salt, and 0.125 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning. Drizzle about half the vinaigrette over the salad and toss lightly to coat — reserve remaining vinaigrette for serving in case people want more.

Finish and plate

Divide the dressed salad among 4 plates (or bowls). Top each portion with 5 glazed shrimp, distributing candied pecans, tortilla strips, and jalapeños evenly. Sprinkle any remaining shredded Jack and a few extra tortilla strips for crunch. Serve immediately so shrimp remain crisp and tortilla strips stay crunchy.