Pickled Shrimp and Snow Pea Salad — Riviera Style

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Most shrimp and snow pea salads lean Asian. I wanted something more classic—something that would sit comfortably next to a chilled Vichyssoise.

The result is a Riviera-inspired salad with subtle Mediterranean flavors. Clean, bright, and very cold.

Snow peas and kiwi aren’t traditional, but they bring texture and lift. If you prefer a more classic approach, substitute green beans and orange segments.

Ingredients — Shrimp and Salad

• 1½–2 lbs shrimp, peeled and deveined
• 6 oz fresh snow peas
• 1–2 kiwis, peeled and chopped
• 5–6 radishes, thinly sliced

Poaching Liquid

• 4 cups water
• 1 cup white wine
• 1 tsp salt
• 10 peppercorns
• 4 bay leaves
• Small bunch fresh parsley

Pickling Marinade

• ¼ cup red wine vinegar
• ¼ cup extra virgin olive oil
• ¼ cup chopped parsley
• 2 shallots, thinly sliced
• Zest and juice of 1 lemon (about ¼ cup juice)
• 2 tbsp mashed garlic (about 5 cloves)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp red pepper flakes
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Poach the Shrimp. Bring the poaching liquid to a gentle simmer and let it cook for several minutes to develop flavor.
2. Add the shrimp and poach briefly—about 1 minute, just until opaque. Do not overcook.
3. Drain, then chill thoroughly. Do not rinse. Pat dry
4. Pickle the Shrimp. Combine the cooled shrimp with the marinade (a quart mason jar works well).
5. Refrigerate for at least 2 hours, turning occasionally. Overnight is even better.
6. Prepare the Snow Peas. Blanch in salted boiling water for 45 seconds.
7. Shock in cold water, drain, and dry thoroughly. Julienne into thin strips.
8. Assemble the Salad. Combine snow peas, radishes, and kiwi.
9. Season lightly with: salt, cracked pepper, a small drizzle of olive oil. This is not a heavily dressed salad—just enough to bring it together.
10. Plate. Spread the vegetable mixture on a well-chilled platter.
11. Lift the shrimp out of the marinade and arrange over the top. Spoon over just enough of the pickling liquid to coat and gloss—do not flood the plate.
12. Finish with: lemon wedges, a light drizzle of olive oil, coarse sea salt and cracked pepper
13. See the original recipe for additional ideas on what to pair this dish with such as potatoes, or an omlet.

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