- Posted February 11, 2013 by
This iReport is part of an assignment:
Share your heirloom recipes
Fresh Roasted Royal Shrimp Salad
Warm sweet and succulent shrimps on a bed of cold and crisp salad greens garnished with royal caviar and seasoned with aromatic vinaigrette flavored with white wine, mustard, and truffle juice—this glorious salad recipe will start off any dinner or lunch party with an elegant bang.
Of course, it is best to use fresh shrimps for this recipe, preferably alive and kicking for superior flavor and texture. But if you can only get the frozen variety, make sure that you defrost the frozen shrimps completely before cooking. The proper way to defrost frozen shrimps is to place them in a waterproof packaging (if they are not packaged in one already) and place the packaged shrimps in a bowl full of cold water. Leave the shrimps to defrost for about an hour. You can also leave them in the refrigerator overnight to defrost. It is not advisable to defrost shrimps at room temperature or in the microwave as they cook easily when subjected to heat.
In this recipe, the shrimps are shelled and gutted before they are cooked in the pan with oil. Don’t discard the heads and shells as they can be used to make flavorful stock and can be stored in the freezer for later use. To remove the heads of the uncooked shrimps, twist and pull it gently but quickly. Pull the legs off and hold the tail and lift the shell upwards and away from the shrimp’s body. Keep the tail on for decorative purposes.
Across the back of the shrimp, there is a black vein that runs across. Remove this gently with the tip of a pairing knife. The vein can be gritty and taste bitter, affecting the taste of the salad. You can also use kitchen scissors to cut through the middle of the shell, making it easier to peel away from both sides. Get potato soup recipes here
1.8 lbs. royal shrimp
0.66 lbs. mesclun (chervil, arugula, leafy lettuces and endive in equal proportions)
1 oz. royal caviar
2 green onions
fine herbs (basil, chervil, dill)
For the aromatic vinaigrette:
1/4 cup balsamic vinegar
¼ cup cups pure cold-pressed olive oil
¼ cup hazelnut oil
1 ½ tablespoons white wine from Provence
1 teaspoon mustard
salt, pepper, and a small amount of truffle juice
Remove the shells from the shrimp. Gently remove the intestines and rinse them. Lightly brown the shrimps in a Teflon pan with a drop of olive oil on high heat. This will take around 3 minutes. Season with salt spiced with fresh thyme.
Mix the mesclun, chopped fine herbs, and vinaigrette (which you have prepared according to your own taste), in a large wooden salad bowl.
Place the salad in the middle of each 4 serving dishes and garnish with the roasted shrimps, the fine herbs, and the caviar grains