Written by on July 27, 2016

Kit’s Plate of the Month: Blackwall Hitch’s Lemongrass Shrimp Noodle Salad

Executive Chef Zachary Pope prepares a lemongrass shrimp noodle salad.

Executive Chef Zachary Pope prepares a lemongrass shrimp noodle salad.

Preparations

Preparations

Bon appétit!

Bon appétit!

Blackwall Hitch's front dining room, bar, and stage.

Blackwall Hitch's front dining room, bar, and stage.

Blackwall Hitch's back dining room.

Blackwall Hitch's back dining room.

Blackwall Hitch's rooftop patio overlooking the Annapolis Harbor.

Blackwall Hitch's rooftop patio overlooking the Annapolis Harbor.

It’s summertime in Annapolis, which means it’s hot, hot, hot – the perfect time to hop on a boat and head out on the water. Or drop into Blackwall Hitch, where the air is cool and the breezy, and modern nautical décor – think blues and whites, glass and wood – screams summer on the Chesapeake Bay.

In the kitchen at Blackwall Hitch, Executive Chef Zachary Pope cooks with summer in mind, incorporating seasonal ingredients into his creations and making dishes that are packed with flavor but light enough they won’t weigh you down, even in the dog days.

This month, I’ve fallen in love with his lemongrass shrimp noodle salad.

The salad is a bright mixture of vermicelli noodles, carrots, bean sprouts, basil, cilantro, shredded kale and thinly sliced jalapenos, tossed with lime vinaigrette that has just the slightest hint of heat. Alone, it’s lively and flavorful, but it makes an even better backdrop for slow-grilled shrimp, marinated in lemongrass teriyaki sauce and garnished with sliced scallions.

The ingredients’ flavors – herbaceous, citrusy, savory – play off of one another beautifully, but Chef Zachary’s dish isn’t only about taste. It’s also about texture. From the crunch of the peanuts to the slippery noodles, the ingredients make this salad fun to eat.

At the suggestion of Blackwall Hitch bartender Alyssa Clayville, I paired the salad with a glass of Sileni Sauvignon Blanc. Alyssa really knows her stuff: the bright white wine, one of her favorites, was exactly the right amount of bold for the dish.

After lunch, I left the cool confines of Blackwall Hitch’s dining room for the bright sunshine of Eastport, thinking that I might have just had the perfect summer lunch. Light and bright, with plenty of summery herbs and crunch, it kept me smiling all the way until dinnertime.

 

Photography and videography courtesy of Darren Heater.

Whether you’re looking for the freshest Maryland Blue Crabs, farm-to-table ingredients served by local chefs, live music venues with performances every night, or the town’s tastiest cocktails, our local bloggers are here to point you in the right direction. Every now and again, we come across a great story about this amazing county and post it under the Spotlight section of Foodie Annapolis to share with our readers. This curated content allows us to serve you a wider range of all the great tastes Annapolis & Anne Arundel County has to offer. If you’d like to be a guest blogger, or if you’d like us to share one of your blogs on Foodie Annapolis, email us at adahlgard@symmetry.agency.

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