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Ингредиенты
- 1/8 c. red wine vinegar
- 1 tsp Dijon mustard
- 1/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 x cooked beet cooled, and pureed in blender (1/2 canned whole beet may be used)
- 12 lrg raw shrimp
- 2 Tbsp. unsalted butter
- 1/2 c. finely-diced red peppers
- 1/2 c. finely-diced carrots
- 1/2 c. finely-diced fennel bulb
- 1/2 c. finely-diced celery
- 1 lrg garlic clove chopped
- 1/4 c. finely-minced shallots
- 1/2 tsp tomato paste
- 1 Tbsp. dry vermouth (Pernot may be substituted)
- 1 c. cream
- 1 Tbsp. finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
- 2 c. self-rising white cornmeal
- 4 tsp flour
- 1/2 c. diced onion
- 1 Tbsp. minced basil
- 1 x egg beaten
- 2/3 c. lowfat milk
- 6 c. peanut oil for frying
- 18 x red oak leaf lettuce leaves washed
- 18 x yellow chicory leaves washed
- 18 x Belgian endive leaves washed
- 1/2 c. finely-minced chervil
Инструкции
- In a small bowl, place red wine vinegar, mustard, extra virgin olive oil, salt and pepper. Stir with a whisk till well combined, then add in beet puree.
- Shell and devein shrimp. Slice them on an angle into 4 pcs. In a medium skillet, heat butter and saute/fry carrots, fennel, red pepper, shallots and garlic till vegetables are soft, but not browned. Add in shrimp and cook 3 min, turning them lightly till they are just opaque. Add in the vermouth, cream and tomato paste, then simmer for 4 more min. Season to taste with salt and pepper and add in parsley. Set aside.
- In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil till it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mix with an oval ice cream scoop to create 2-inch oval balls. Carefully place 2 or possibly 3 at a time into the oil. Fry till golden, about 2 or possibly 3 min. Place on paper towel to drain. When cold sufficient to handle, cut them in half and with tip of tsp. carefully scoop out the inside cornmeal to create a hollow shell. Set aside in hot place.
- Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Hot the shrimp mix. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with hot shrimp mix and sprinkle with chervil. Serve immediately.
- This recipe yields 6 servings.
