Fiery Char-grilled Shrimp and Garden Vegetables

Char-Grilled Shrimp

2004 Chef to Watch Jared Tees embarked on a new venture in 2014 when he became Executive Chef and Managing Partner of Ole Saint at the Wyndham hotel in the French Quarter.

Jared’s impressive résumé includes stints at iconic New Orleans restaurants like Besh Steak, Lüke, and Commander’s Palace, where his experiences cultivated the Southern coastal menu he now serves at the casual French Quarter eatery.

Fiery Char-grilled Shrimp and Garden Vegetables
Serves 4
Garlic and chile pepper pack major flavor into these Fiery Char-grilled Shrimp and Garden Vegetables.
Write a review
  1. 1 cup green watermelon pickles, halved
  2. 1 cup red cherry tomatoes, halved
  3. 1 cup yellow cherry tomatoes, halved
  4. ½ sweet onion, thinly sliced
  5. 1 green onion, finely chopped
  6. 4 (1-ounce) packages fresh basil, chopped
  7. 1 cup olive oil, plus more for shrimp marinade
  8. 1/3 cup cane vinegar, such as Steen’s
  9. 1½ teaspoons salt, divided
  10. 1 teaspoon smoked ground chile pepper, divided
  11. 2 pounds colossal shrimp, peeled with head and tail on
  12. 2 tablespoons minced garlic
  13. 1 (4-ounce) package baby arugula
  14. Chimichurri sauce, recipe follows
  1. Preheat grill to high heat (400° to 450°).
  2. In a large bowl, combine pickles, tomatoes, onion, green onion, and basil. In a small bowl, combine olive oil, vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Toss with vegetable mixture. Set aside.
  3. In a medium bowl, combine shrimp and olive oil; rub shrimp with garlic, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Grill shrimp until pink and firm, about 2 minutes per side. Set aside.
  4. Divide vegetable mixture into 4 bowls, and top with shrimp. Toss arugula in the bowl that the vegetables were in to lightly coat with remaining oil and vinegar. Divide arugula between bowls, and drizzle with Chimichurri Sauce.
Louisiana Cookin
Chimichurri Sauce
Yields 2
Write a review
  1. 1 cup parsley
  2. ¼ cup chopped green onion
  3. ¼ cup cilantro
  4. ¼ cup rosemary
  5. ¼ cup fresh sage
  6. ¼ cup anchovies
  7. ¼ cup fresh lemon juice
  8. 8 garlic cloves
  9. 1 teaspoon salt
  10. 2 cups extra-virgin olive oil
  1. In the container of a blender, combine parsley, green onion, cilantro, rosemary, sage, anchovies, lemon juice, garlic, salt, and olive oil; process until combined. Transfer to a medium bowl; cover and refrigerate until using. Chimichurri Sauce can be made ahead and frozen up to 1 month in advance.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.