This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen’s restaurant in New Orleans. This recipe first appeared in the iPad edition of our April 2013 issue along with Lolis Eric Elie’s article New Orleans.
- 8 oz. raw medium shrimp (about 18), roughly chopped
- 1 lemon, quartered, plus 1 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 jalapeño peppers
- 1⁄4 cup white wine vinegar
- 1 tbsp. Coleman’s dry mustard
- 1 tbsp. Zatarain’s Creole mustard
- 1 tsp. sugar
- 2 cloves garlic, finely chopped
- 2 egg yolks
- 1 1⁄2 cups canola oil
- 1⁄4 cup finely chopped parsley
- 3 scallions, thinly sliced
- 1 medium carrot, grated
- 1 small head Napa cabbage (about 12 oz.), thinly sliced
- Bring shrimp, quartered lemon, salt, and 2 cups water to a boil in a 2-qt. saucepan over high heat. Reduce heat to medium; cook until shrimp are pink, 1-2 minutes. Strain shrimp, discarding lemon, and transfer to a bowl; chill.
- Heat broiler to high. Place peppers on an aluminum foil-lined baking sheet; broil, turning occasionally, until charred on all sides, 4-5 minutes. Transfer to a bowl and cover tightly with plastic wrap; set aside 5 minutes. Peel, seed, and finely chop peppers; transfer to a food processor with vinegar, mustards, sugar, garlic, yolks, lemon juice, salt, and pepper, and purée until smooth. With the motor running, slowly add oil in a thin stream until dressing is thick. Transfer dressing to a bowl with chilled shrimp, parsley, scallions, carrots, cabbage, salt, and pepper; toss to combine.