With 25 years experience as an executive chef & restaurant proprietor, rest assured that Chaumette’s Executive Chef Rob Beasley has scores of crowd-pleasing recipes. We asked Chef to share some favorite appetizers for entertaining, and his Chardonel-Poached Shrimp Salad immediately came to mind. Enjoy!

CHARDONEL-POACHED SHRIMP SALAD RECIPE

Place everything except the shrimp into a saucepot, bring to a boil for 1 minute, add shrimp and reduce heat to medium. Cook until a few of the shrimp begin to float, then remove from stove, drain shrimp and place in a bowl of ice water until chilled. Remove and keep chilled.

DRESSING
1/2 T Fresh lemon juice
1 t Lea & Perrins Worcestershire sauce
1/4 t Cayenne pepper
1/2 c Creole mustard
1 1/2 T Horseradish
Splash Tabasco sauce
3 T Green onions, sliced thin
6 T Celery, diced fine
1 1/2 T Red onion, diced fine
1 1/2 c Mayonnaise

Mix all ingredients together and chill.

SALAD ASSEMBLY
1 1/2 c Arugula
Shrimp from above
Salad from above

Chop shrimp into bite-sized pieces, mix with desired amount of dressing and toss with baby arugula or your favorite salad greens. Enjoy with crackers, bread or chips, or stuff into tomatoes!

For a PDF version of this recipe Click Here.

Watch the videos below to see Chef Rob’s poaching technique and how to put together the end product!