Wolfgang Puck BIBC2020 Operations Instructions download pdf (Page 14)

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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.

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

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