Recipe For Success

Pickled Blackened Shrimp

Eat Fit at French Quarter Fest! 


Ochsner’s Eat Fit team of dietitians has worked with restaurant vendors to incorporate nutritious, delicious dishes at this year’s French Quarter Festival presented by Chevron— 

just look for the Eat Fit seal of approval on the menu board! 


With more than 20 stages throughout the French Quarter, the French Quarter Festival presented by Chevron celebrates local music and represents every genre from traditional and contemporary. April 12-15. Admission is free.  


Stop by the Kingfish booth for just one of the many Eat Fit options you’ll find, or try this DIY recipe at home.  



Pickled Blackened Shrimp over Cabbage Slaw dressed with Honey Mustard | By Kingfish Kitchen & Cocktails  
Makes 4 servings 


1 pound jumbo shrimp, peeled, with tail-on 

1 tablespoon low-sodium blackening seasoning (e.g. Chef Paul Prudhomme’s Blackened Seafood Magic) 

¼ cup seasoned rice vinegar 

4 cups shredded cabbage 

2 tablespoons honey mustard (recipe below)  


Pickled Blackened Shrimp 

Season shrimp generously with blackening seasoning. Sear in a hot pan with oil. Cool immediately. Toss with seasoned rice vinegar and set aside.  


Toss shredded cabbage in honey mustard (recipe below). Add heaping handful to plate then top with pickled blackened shrimp.   


Honey Mustard 

2 cups honey 

2 cups dijon mustard 

Dash of salt 

3 cups sherry vinegar 

4 cups olive oil 


Mix honey, mustard, and dash of salt. Whisk in vinegar. Add oil slowly, whisking continuously to emulsify.  


Per serving: 200 calories, 10 grams fat, 1.5 grams saturated fat, 575 mg sodium, 13 grams carbohydrate, 2 grams fiber, 7 grams sugar, 17 grams protein.