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Bistro de Leon's Laughing Shrimp on Oriental Zucchini Carpaccio

Why is it that small towns seem to possess a sense of place and taste all their own that a big city just can’t compete with? Don’t you love it when you stroll a city’s downtown area poking your head into one place, sampling cuisine from another place …and you immediately get the feeling that you’ve arrived at a very special destination? And don’t you get a big kick out of the unique attractions that only a small town can offer? You know what I think? Hurray for small town America… and giant Diva kudos to St. Augustine, Florida, for taking small town living to a whole new fabulousity level.

Chef Jean-Stephane & Valerie Poinard, wife, manager and professional somm
Linda Kissam

Today's recipe comes from one of my favorite restaurants in St. Augustine. Bistro de Leon is fine French cuisine located in a relaxed - but true to its French roots - bistro setting. Locals love this place and I know why. It's affordable, classy, personable and delicious describe this place to a tee. Owner/Chef Jean-Stephane Poinard is the master of great French sauces. A trip to St. Augustine would not be complete without a visit to this restaurant. If you’re like me, you’ll make time to visit several times over a 3-day period. Near the historic town square and trolley stop.

Laughing Shrimp on Oriental Zucchini Carpaccio

Compliments of Bistro De Leon
Chef Jean-Stephane Poinard
St Augustine, Florida

Wine Pairing Suggestion: Curran 2011 Grenache Blanc ($24)

PART 1: Ingredients for Zucchini Marinade

1 Cup virgin olive oil
2 T. honey
½ T. ground coriander seeds
1 Cup finely chopped cilantro leaves
2 large zucchini – sliced in thin rounds
2 limes – juice only
Sprinkle of salt and pepper

Combine all marinade ingredients and marinate sliced zucchini overnight in refrigerator.

PART 2: Ingredients for Laughing Shrimp

2 Pounds peeled and deveined raw shrimp
Bouquet Garni (bundle of tied herbs to include parsley, thyme, bay leaf)
Sprinkle of salt and pepper

Poach shrimp in water with bouquet garni, salt & pepper until done – approx. 2 minutes. Remove from liquid and chill in refrigerator.

PART 3: Assemble Cold Plate

Arrange drained zucchini on a white dinner plate – using 3 t. of marinade as drizzle. Cut shrimp in half and dunk briefly into remaining marinade with a sprinkle of curry powder.

Arrange shrimp on top of zucchini Carpaccio.

Serve cold!

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