Poached Shrimp Salad with Charred Citrus Vinaigrette

Poached Shrimp Salad with Charred Citrus Vinaigrette

A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN

Poached Shrimp Salad

1.5lbs 13/15 Shrimp, Shelled and Deveined
2ea. Small Fennel Bulbs, sliced thin
1ea. White Onion, peeled and sliced thin
3ea. Garlic Cloves, crushed
1tsp, Fennel Seeds
1tsp. Coriander Seeds
1tsp. Black Peppercorns
1ea. Lemon, Juice and Zest
1Cp. JUSTIN Sauvignon Blanc
3Cp. Water
2tsp. Kosher Salt

4ea. Heads Gem Lettuce, separated into leaves
2ea. Shallots, sliced thin
4ea. Oranges, peel removed and sliced into segments
1Tb. Parsley, roughly chopped
1Tb. Chive, minced
1Tb. Tarragon, minced
Salt and Pepper

In a large saucepan, combine fennel, onion, garlic, fennel seeds, coriander seeds, black peppercorns, lemon zest, lemon juice, white wine, water and 2 teaspoons of kosher salt and bring to a boil. Simmer over low heat for 20 minutes. Let cool for 15 minutes.

Add the shrimp to the saucepan and cook over low heat until pink and curled, about 5 minutes. Remove from the heat and let the shrimp marinate in the warm liquid for 15 minutes. Using a slotted spoon, transfer the shrimp to a plate. Halve each shrimp lengthwise and refrigerate until cool.

Toss lettuce, shrimp, shallots, oranges, herbs and vinaigrette (Recipe Below) in a large bowl. Adjust seasoning with salt and pepper.

Charred Citrus Vinaigrette (Makes 1.5Cps.)

2ea. Lemons, cut in half
1ea.Lime cut in half
1Cp. Olive Oil
Salt and Pepper

Preheat the broiler. Grill or broil the lemon slices until charred on both sides. Transfer the lemons to a large coarse strainer set over a bowl. Using a wooden spoon, crush all of the juice from the lemons; discard the skins and seeds. Whisk in the olive oil, salt and pepper. (Serves 4-6)

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