# @emmanuelduverneau on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=nx6TV-4iecQ
- **Gondola URL:** https://gondola.cc/posts/67977979-emmanuelduverneau-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/4a7157b0f3.jpg
- **Posted:** 2026-07-15T20:36:53.000+00:00
- **Account Owner:** Emmanuel Duverneau (@emmanuelduverneau) — https://gondola.cc/emmanuelduverneau

## Caption

Recipe:
1 1/4 pound shrimp, peeled and deveined 
6-8 toasted brioche buns

Court-Bouillon Poaching Liquid:
8 cups water
1/2 cup dry white wine2 sprigs parsley
2 dried bay leaves1 lemon, juiced
4 garlic cloves, crushed
1 teaspoon whole peppercorns 
2 teaspoons kosher salt
-Add all ingredients into a large pot and bring to a simmer on low for 15 minutes.
-Add the shrimp and cook for 2-3 minutes. 
-While the shrimp is cooking, prepare an ice bath with water and ice in a large bowl.
-Once the shrimp is cooked, remove and add to the ice bath. Let fully cool and drain. Chop each piece of shrimp into 3 bite sized pieces.

Slaw:
1/2 cup mayo 
1 tablespoon Dijon mustard 
zest and juice of 1 lemon 
1 teaspoon Old Bay Seasoning 
1 1/2 cups green cabbage, finely shredded
2 celery stalks, finely chopped 
2 tablespoons pickled Fresno chili peppers, chopped 
1 shallot, diced 
2 tablespoons dill, chopped 
2 tablespoons chives, chopped, plus more for garnish
Salt and pepper to taste 
-Add all ingredients to a bowl and whisk until full combined. 
-Mix in shrimp and fully coat all sides. 
-Add to toasted brioche buns and top with more chives. Serve with potato chips and enjoy!

## Stats

- **Views:** 16,608
- **Likes:** 1,568
- **Shares:** 0
- **Comments:** 32

## Credits

| Name | Username | Profile | Role |
| --- | --- | --- | --- |
| Emmanuel Duverneau | @emmanuelduverneau | https://gondola.cc/emmanuelduverneau | Digital Creator |

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