Brigtsen's Jalapeño Shrimp Coleslaw
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Yield: serves 6-8
- 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.