TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 25
Gulf Shrimp Salad
with Spicy Jalapeno Sauce
Serves 4
INGREDIENTS
1 pound large shrimp salt
freshly ground pepper
2 tablespoons peanut oil
4 large radicchio leaves
3 cups assorted greens (mache, watercress, etc.), in
4 Belgian endive leaves
4 stems garlic chives
Assorted peppers, cut into julienne strips
Sauce
About 1 pound (8 to 10) Italian plum tomatoes, cored and cut into chunks
2 jalapeno peppers, cored and seeded
2 to 3 garlic cloves
1 teaspoon tomato paste
1/2 bunch cilantro, leaves only salt
freshly ground pepper
METHOD
1Prepare the sauce: Use the Immersion Blender Chopper Bowl to puree the tomatoes, jalapeno peppers, garlic and tomato paste. You will need to do this in 2 batches. 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.
2Peel 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 1/2 minutes on each side. If necessary, do it in batches.
Gulf Shrimp Salad (cont’d)
PRESENTATION
Set the radicchio leaves on one half of a large serving platter. Toss the greens with the vinaigrette and spoon equal amounts 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 platters, placing one radicchio leaf on each plate, dividing the remaining ingredients 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.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with Wolfgang Puck (Random House, 1991)
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