Shrimp Steam Pot
Yields: 4-6 servings
  • 3 tablespoons blended oil
  • ½ pound baby carrots, cleaned and sliced lengthwise
  • ½ poblano pepper, seeded and diced
  • ½ cup sliced fennel
  • 2 shallots, minced
  • 6 cloves garlic, minced
  • ½ pound fresh oyster or cremini mushrooms, cleaned and chopped
  • 10 to 15 ripe cherry tomatoes
  • ½ cup verjus*
  • 5 tablespoons unsalted butter
  • Juice of 1 lemon
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme, leaves picked and chopped
  • 3 sprigs fresh tarragon, leaves picked and chopped
  • Hot sauce, to taste
  • 3 cups shrimp stock, divided
  • 2 pounds large head-on fresh shrimp
  • Kosher salt and ground black pepper, to taste
  • Toasted or grilled French or rustic country bread slices, to serve
  • Garnish: chopped green onion, shiso
  1. Heat a medium heavy-bottomed saucepan over high heat. Once hot, add oil. Add carrots, poblano, fennel, and shallots; sauté until vegetables get some color. Add garlic; sauté for 1 minute. Add mushrooms and tomatoes; sauté for about 1 minute. Add verjus, butter, lemon juice, parsley, thyme, tarragon, and hot sauce; cook for about 2 minutes.
  2. Pour 2 cups shrimp stock over vegetable mixture. Bring liquid to a boil. Reduce heat to a simmer; add shrimp in an even layer. Add remaining 1 cup shrimp stock. Cover and cook for about 2 minutes. Season with salt and pepper to taste. Remove from heat. Serve with toasted or grilled bread slices. Garnish with green onion and shiso, if desired.
*A sweeter, low-alcohol white wine may be substituted.
Recipe by Louisiana Cookin at