In the quaint town of Cleveland, MS, not far from the Arkansas border, you’ll find the Delta Meat Market. Located inside the Cotton House Cleveland Hotel, Delta Meat Market is a butcher shop, restaurant, bar and boutique grocery all in one, and at the helm is James Beard Award-nominated Chef Cole Ellis.

Originally from Cleveland, Chef Cole has spent time serving up amazing flavors in Charleston, Nashville and Kiawah Island before returning to his hometown in 2013 to open the Delta Meat Market. In 2019, he moved the market from its original location into the Cotton House Cleveland Hotel, where he also opened Bar Fontaine on the rooftop.

Chef Cole serves up fresh local fare and homemade specialties in the market, which is open for breakfast, lunch and dinner. While the Delta Meat Market menu isn’t necessarily extensive, it does shine for its thoughtful concepts and unique flavors. Chef Cole shared his recipe for the pickled shrimp banh mi sandwich with us so even if we can’t make it to the market, we can sample some of the goodness that awaits when we do make it to Cleveland for a visit.

Enjoy!

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Shrimp banh mi sandwich

This pickled shrimp banh mi sandwich hails from the kitchen of Chef Cole Ellis. Image: Provided

 

Pickled Shrimp Banh Mi

Chef Cole Ellis
This tasty sandwich can be found on the menu at the Delta Meat Market in Cleveland, Mississippi.
5 from 1 vote
Course Sandwich
Cuisine Vietnamese

Ingredients
  

  • 5-6 shrimp
  • 1 fresh baguette

Spicy Slaw

  • 1/4 cup rice vinegar
  • 1 tbsp honey
  • 1 tbsp salt
  • 1/2 tsp pepper
  • 1 tbsp red pepper flakes
  • 1 tsp soy sauce
  • 1/2 tsp fish sauce
  • 1 cup thin-sliced radish
  • 1 cup shredded cabbage
  • 2 jalapeños thin sliced
  • 1 cup shredded carrots

Toppings

  • Duke's Mayo
  • Sriracha sauce
  • Hoisin sauce
  • Cilantro

Instructions
 

  • Combine slaw ingredients in large mixing bowl liquids and seasonings first, then vegetables and let rest 30 minutes to 1 hour.
  • Cook shrimp to preference (grill, boil, roast, pickle).
  • Slice baguette in half and lightly toast with butter.
  • When bread is toasted, add light smear of Duke's and a squirt (or more) of sriracha.
  • Add shrimp and hoisin.
  • Top with slaw and a hefty amount of cilantro.
  • Cut and serve.
Tried this recipe?Rate it above to let us know how it was!

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