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1615
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 bite-size pieces
1/3 cup vinaigrette
4 Belgian endive leaves
4 stems garlic chives
A fine julienne of assorted peppers
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
1 Prepare the sauce: Use hand blender or food chopper to 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 1/2 minutes on each side. If necessary, do it in batches.
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)
Gulf Shrimp Salad with
Spicy Jalapeno Sauce (cont.)