Salt-Roasted Humpback Shrimp with Rye Berries & Rhubarb Vinaigrette From Wild Mountain Food & Drink

by Suzanne Heron.

Cook rinsed rye berries (½ c dry per person) in salted boiling water (like pasta) until tender and strain. Cut leeks (1 per 2 people) in half lengthwise, wash and blanch in salted water  for about 2 minutes until tender. Cool in an ice bath. Dry your preferred amount of Humpback Shrimp and cook, still in their shell, in a hot cast iron pan on a thin layer of rock salt. Flip once. Remove when prawn juices start to come out.

Rhubarb Vinaigrette: Cut 1 large stalk of rhubarb thinly. Stew in a small pot with a lid with 2 Tbsp honey, 2 Tbsp water and 2 Tbsp apple cider vinegar until tender. Blend in a blender with 1 Tbsp Dijon mustard, ½ c of grapeseed or other neutral oil, ½ tsp sea salt, and  finish with 1 Tbsp of good olive oil. Adjust sweet and sour to your taste.

Plate: toss the rye berries with leeks, a little vinaigrette and some fresh chopped parsley. Adjust seasoning. Put shrimp on top with a bit more vinaigrette. Enjoy!

Chef Oliver Kienast, Wild Mountain Food & Drink, 1831 Maple Ave. S., Sooke, 250-642-3596, www.wildmountaindinners.com. Humpback Shrimp are a wild by-catch of the Spot Prawn Fishery, slightly smaller and less expensive, but with a characteristic sweetness and firm texture like the Spot Prawn.