Warm Shrimp Salad With Champagne Vinegar Sauce Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Shrimp | 30 Medium, shelled | |
| 6 cups mixed salad greens such as watercress, radicchio, young chicory, arugula and mache | ||
| 6 large mushroom caps, peeled and cut into thin matchsticks | ||
| 2 tomatoes—peeled, seeded and finely diced | ||
| Shallots | 3 , minced | |
| 6 tablespoons Champagne vinegar or white wine vinegar | ||
| Heavy cream | 6 Tablespoon | |
| Butter stick | 1 1/2 , cut into pieces | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Fresh chervil sprigs, for garnish | ||
Directions
1. Split the shrimp along the back, leaving a small portion attached at the top and bottom. Remove the veins. Flatten each shrimp to form a circle. Steam the shrimp until just opaque throughout, about 1 1/2 minutes.
2. Toss the salad greens and arrange on 6 salad plates. Scatter the mushrooms over the top. Place a small mound of diced tomatoes in the center of each salad and surround with 5 shrimp.
3. In a small saucepan, combine the shallots and vinegar. Bring to a boil over moderately high heat and cook until the liquid is reduced to 2 tablespoons, about 2 minutes. Stir in the cream and boil until reduced to 3 tablespoons, 2 to 3 minutes longer.
4. Remove from the heat and whisk in the butter, a few pieces at a time, until thoroughly blended. Stir in the salt and cayenne. Spoon the sauce over the salads and garnish with a sprig of chervil. Serve warm.
2. Toss the salad greens and arrange on 6 salad plates. Scatter the mushrooms over the top. Place a small mound of diced tomatoes in the center of each salad and surround with 5 shrimp.
3. In a small saucepan, combine the shallots and vinegar. Bring to a boil over moderately high heat and cook until the liquid is reduced to 2 tablespoons, about 2 minutes. Stir in the cream and boil until reduced to 3 tablespoons, 2 to 3 minutes longer.
4. Remove from the heat and whisk in the butter, a few pieces at a time, until thoroughly blended. Stir in the salt and cayenne. Spoon the sauce over the salads and garnish with a sprig of chervil. Serve warm.
Chef
