National Shrimp Day

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Chef Kyle Viera from The Oceanaire shows us how to make Grilled Jumbo Shrimp, Lemon Gastrique and Fresh Herbs, and Fennel Slaw.

Grilled Shrimp & Fennel Slaw with lemon gastrique

for the slaw….

4 Fennel Bulbs shaved thin

1 red onion shaved thin

1/2 cup Italian parsley chopped

1 tbl kosher salt

1 tbl black pepper

1 tbl caraway seed

1/4 cup chives chopped

1/4 cup honey

1/4 cup whole grain mustard

1/2 cup mayo

for the lemon gastrique

2 cups white sugar

2 cups fresh squeezed lemon

1 tbl champagne vinegar


Let 2 cups of sugar dissolve and caramelize in a medium sauce pan, once sugar is caramelized remove from heat and whisk in vinegar and lemon juice. Return the pan to the heat and reduce slightly until thickened.

for the slaw…

mix all ingredients in a mixing bowl until thoroughly combined

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