Chef Govind Armstrong's Pickled Shrimp Salad with Buttermilk Vinaigrette Dressing

Chef Govind Armstrong's Pickled Shrimp Salad with Buttermilk Vinaigrette Dressing

Brine Ingredients:

  • 5 Bay Leaves
  • 2 t. Kosher Salt
  • 1 T. Chili Flakes
  • 1 T. Mixed Peppercorns
  • 1 T. Mustard Seed
  • 1 t. Fennel Seed
  • 1 T. Coriander Seed
  • 5 Clove Sliced Garlic
  • 2 C. Cider Vinegar
  • 1 Lemon Juice and zest
  • ½ C. Sugar (to taste)

Ingredients for the Shrimp:

  • 2lbs Cleaned Shrimp (poached in boil)
  • 1 Small Carrot Thinly Sliced
  • 1 Small Onion Thinly Sliced
  • 12 Green Beans Cut on Bias

Dressing Ingredients:

  • 1 t. Blended oil
  • 3 T. Diced Shallot
  • 1 ½ C. Riesling Wine
  • 2 T. Champagne Vinegar
  • 2 T. Apple Cider Vinegar
  • 2 T. Agave Nectar
  • ¾ C. Buttermilk

Salad Ingredients:

  • 1 Bunch Kale Washed and Trimmed
  • 6 Ea Brussels Sprouts
  • Heart of 1 Escarole
  • 6 Sprigs Flat leaf parsley
  • 6 Tangerines (segment)
  • ½ C. Smoked Pecans
  • 12 ea Pickled Shrimp

To make the Brine:

  1. Bring to a boil.
  2. Add 3 C filtered water & 2 cups blended oil.

To Make the Shrimp:

  1. Layer shrimp and veg in canning jars, pour over hot brine, cover and cool.
  2. Chill overnight and serve.

Kale, Escarole and Brussels With Pickled Shrimp & Buttermilk
Serves 4 as Starter Salads

For the Dressing:

In a small sauce pan, add olive oil and sweat shallot until translucent. Add wine and reduce to sec, add vinegars agave and allow to cool. Whisk in buttermilk and adjust seasoning with salt and pepper.
For the Salad:

  1. Chop the kale and place in a bowl, season with salt, pepper and a t. of the dressing.
  2. Massage the kale until it deepens in color and begins to break down.
  3. Add all ingredients but the shrimp, dress and season to taste with salt, pepper and transfer to 4 plates.
  4. Garnish with 4 shrimp each and serve.
Chef Govind Armstrong Makes Pickled Shrimp Salad

Get more amazing recipes from chef Govind Armstrong and learn about his restaurants, Chef “Post & Beam” & “Willie Jane,” by visiting

Willie Jane sources most of their produce from The Cooks Garden,

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