Zydeco Recipe
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
Salad Base & Vegetables
Cheese & Crunch
Pepper Jelly Vinaigrette
Garnish
Method
Shrimp & Glaze
Prep shrimp
Pat shrimp dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
Breading setup
In a shallow bowl whisk together flour, cornstarch, garlic powder, paprika, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper. Pour buttermilk into a second shallow bowl for dipping.
Fry shrimp
Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Working in batches to avoid crowding, dip each shrimp into buttermilk, then dredge in the flour mixture, shaking off excess. Fry shrimp 2 to 3 minutes until golden and cooked through. Transfer to a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining shrimp.
Make glaze
While shrimp fry, combine sweet chili sauce, honey, rice vinegar, and lime juice in a small saucepan. Warm over medium-low heat, stirring until honey melts and sauce is glossy, 2 to 3 minutes. Remove from heat.
Glaze shrimp
Toss fried shrimp gently with the warm sweet chili glaze until evenly coated. Return to the rack briefly so glaze sets slightly, about 1 minute.
Pepper Jelly Vinaigrette
In a small bowl or jar combine pepper jelly, apple cider vinegar, Dijon mustard, salt and pepper. Whisk while slowly drizzling in olive oil until the dressing emulsifies and becomes smooth. Taste and adjust seasoning or sweetness (add a pinch of salt or 1/2 tsp water if too thick).
Salad Assembly
In a large bowl combine mixed greens and sliced cabbage. Add sliced red bell pepper, red onion, and jalapeño. Toss gently to combine.
Sprinkle shredded Monterey Jack over the salad and toss lightly.
Drizzle about half the pepper jelly vinaigrette over the salad and toss to coat — reserve remaining dressing to taste at the table.
Divide the dressed greens among 2 plates (serving shows 2 as default). Top each salad with 10 glazed fried shrimp arranged evenly.
Scatter candied pecans and tortilla strips over each plate for crunch. Garnish with cilantro leaves and serve with lime wedges on the side. Offer remaining dressing and additional lime for squeezing.