18 Seaboard Restaurant
18 Seaboard, Suite 100
Raleigh, NC 27604
Phone: (919)861-4318
www.18seaboard.com

Jason Smith, head chef

Pickled Pamlico Shrimp Salad with Bok Choy

Ingredients:

2 tablespoons white balsamic vinegar
4 tablespoons honey, preferably local
1/2 cup fresh basil
1 cup oil (80 percent canola oil, and 20 percent olive oil)
1 pound shrimp
8 cups water
1 cup white wine vinegar
1 tablespoon salt
2 cucumbers, peeled and diced
1 large tomato, peeled and diced (see Note)
1 head of bok choy, slice stalk into half-inch strips
2 tablespoons fresh basil, cut into slivers

Directions:

Chef Jason Smith of Raleigh's 18 Seaboard made this salad using Shrimp procured from the Pamlico Sound.

In an electric blender, mix the balsamic vinegar, honey and basil. Then slowly add the oil. Set the vinaigrette aside.

In a large pot, place shrimp, water, white wine vinegar and salt. Poach the shrimp over low heat until pink and tender. Then drain shrimp and place in a bowl filled with ice water to stop the cooking. When cool, peel and de-vein the shrimp and split in half lengthwise.

In a bowl, combine the vinaigrette, shrimp, cucumbers, tomato, bok choy and basil. Taste and adjust salt to taste.

Note: To peel a tomato, remove the stem end and cut an “X” in the opposite end of the tomato. Drop into boiling water for no more than a minute. Use a slotted spoon to remove the tomato and immediately place in a bowl of ice water. When cool, the skin should peel off easily.
Makes 8 servings.

Big Rock Tuna TarTar with Green Peppercorn and Advacoda Mouse

Diced fresh local tuna loin
1/4 cup of cilantro
1/4 cup of green peppercorns
1/4cup of Blended oil
1/4cup of Grana Padano cheese

Directions:

Puree all ingredients in blender until smooth and toss with tuna. Serve on crackers or chips with homemade advacoda guacamole