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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
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
1 Prepare 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.
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 (cont’d)
2020ImmBlderManual 2/19/10 4:28 PM Page 25