Baja Blue Prawn Cocktail with Escabeche of Carrot, Yellow Tomato Cocktail Featured

Baja Blue Prawn Cocktail with Escabeche of Carrot, Yellow Tomato Cocktail

Momma always said, "Don’t play with your food," but this dish is a fun play on peel and eat shrimp with cocktail and lemon. Our chefs begin by poaching deveined, shell-on, 16/20 count Mexican blue shrimp. After being chilled in their poaching liquid to remain moist and succulent, 7 beautiful blue prawns are served alongside tender-crisp pickled vegetables and a bit of spicy yellow tomato cocktail sauce. If you can't make it in for our festival this year, here's a recipe to try at home.

Baja Blue Prawn Cocktail with Escabeche of Carrot, Yellow Tomato "Cocktail"

Serves 3-4 as an appetizer

Poached Blue Prawns

1 carrot, peeled and thinly sliced
1 sweet onion, peeled and thinly sliced
2 stalks celery, trimmed and thinly sliced
2 cups dry white wine
6 cups water
2 each 1-inch wide x 3-inch long strips lemon zest, use vegetable peeler
1 teaspoon whole peppercorns
2 bay leaves
1 teaspoon whole coriander, cracked
1 teaspoon salt
1 pound 13/15 count blue prawns, shell-on, deveined

Place all ingredients except prawns in a large pot and bring to a simmer over medium heat. Allow the poaching liquid to simmer for 5 minutes to infuse all the flavors. Remove poaching liquid from the heat and add the prawns immediately. Allow the prawns to poach for 5 minutes. Refrigerate the pot of prawns and poaching liquid and cool for at least 8 hours. To serve remove prawns from liquid, place them on a serving platter. Serve with a large spoonful of Yellow Tomato "Cocktail" and garnish with Escabeche of Carrot.

Escabeche of Carrot

3 cups rice wine vinegar
2 cups water
1 tablespoon salt
3 tablespoons sugar
1 bay leaf
1 teaspoon whole peppercorns
1 carrot, peeled and julienned 3 inch strips
1/2 small daikon radish, peeled and julienned 3 inch strips
1 kohlrabi, peeled and julienned 3 inch strips
1 fresno chile, seeded and thinly sliced

In a large pot over high heat combine vinegar, water, salt, sugar, bay leaf and peppercorns and bring to boil. In a medium size glass bowl place the julienned vegetables and chiles. Pour boiling liquid over the vegetables and place a small plate on top to keep them submerged. Allow vegetables to sit at room temperature for 15 minutes. Refrigerate 24 hours.

Yellow Tomato "Cocktail"

1 pint yellow cherry tomatoes, cut in half
1 teaspoon prepared horseradish
1 lemon, zest and juice
pinch salt and pepper
1 tablespoon olive oil

Combine all ingredients in bowl and toss together. Refrigerate 1 hour.

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