Gulf shrimp salad with spicy jalapeno sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp (large) |
| Salt | ||
| Pepper (freshly ground) | ||
| 2 | tablespoons | Peanut oil |
| 4 | larges | Radicchio leaves |
| 3 | cups | Assorted greens (mache, watercress, ets.) in bite size pieces. |
| ⅓ | cup | Chinois Vinaigrette (below) |
| 4 | Belgian endive leaves | |
| 4 | Garlic chive stems | |
| A fine julienne of assorted peppers | ||
| ¼ | cup | Rice wine vinegar |
| 2 | tablespoons | Rice wine vinegar |
| ¼ | cup | Peanut oil |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Sesame oil |
| 1 | medium | Lemon; juice of |
| Salt | ||
| Pepper (freshly ground) | ||
| 1 | pounds | Italian plum tomatoes; cored and cut into chunks (8-10) |
| 2 | Jalapeno peppers; cored and seeded | |
| 3 | Garlic cloves | |
| 1 | teaspoon | Tomato paste |
| ½ | bunch | Cilantro (leaves only) |
| Salt | ||
| Pepper (freshly ground) | ||
| Blender or processor | ||
| Medium bowl | ||
| Small bowl | ||
| Large skillet | ||
| Whisk | ||
Directions
CHINOIS VINAIGRETTE
SPICY JALAPENO SAUCE
EQUIPMENT
Kazuto is the head chef at Chinois on Main. He has worked with me at Ma Maison, Spago, and now at Chinois, where he developed this tasty salad. (WP)
1. Prepare the sauce: In a blender or food processor fitted with the steel blade, puree the tomatoes, jalapeno peppers, garlic, and tomato paste. Transfer to a medium bowl. Chop the cilantro leaves very fine and fold into the sauce. Season with salt and pepper to taste and set aside.
2. Peel the shrimp, leaving the tails intact. Season lightly with salt and pepper. In a large skillet, heat the peanut oil. Without crowding the pan, cook the shrimp, about 1-1⅕ minutes on each side.
If necessary, do it it batches. Presentation: Set the radicchio leaves on one half of a large serving platter. Toss the greens with the vinaigrette and spoon equal mamounts into each of the radicchio leaves. Place the endive attractively around the radicchio. Spoon the sauce over the remaining half of the platter and arrange the shrimp on the sauce.
Garnish with the garlic chives and julienne of peppers. Serve immediately. (You can also do this on individual platter, placing one radicchio leaf on each plate, diving the remaining engredients equally.)
To prepare ahead: Through step 1. In step 2, peel the shrimp and refrigerate, covered, until needed. Continue with the recipe at serving time.
Chinois Vinaigrette: At Chinois, we combine rice wine vinegar, peanut oil, soy sauce, and sesame oil to give the vinaigrette a distinctive oriental flavor. (WP)
1. In a small bowl whisk together all the ingredients, seasoning with salt and pepper to taste. Use as needed.
To prepare ahead: Through step 1, refrigerating, covered, until needed.
SOURCE: Adventures in the Kitchen with Wolfgang Puck. Typed for you by Nancy Coleman