Baby Fennel & Rock Shrimp Salad with Orange Habañero Vinaigrette - Recipe Finder
Baby Fennel & Rock Shrimp Salad with Orange Habañero Vinaigrette
Top Chef, Season 9, Episode 4, Quickfire Challenge
Ingredients
Habañero Vinaigrette:
- 2 habaneros, seeded, deveined, blanched
- 1/2 cup olive oil
- 3 teaspoons sherry vinegar
- 2 teaspoons honey
- Salt and pepper, to taste
Rock Shrimp:
- 1/4 teaspoon paprika, minced and diced; marinade
- 1/2 teaspoon cumin, minced and diced; marinade
- 1 garlic, minced and diced; marinade
- 1/4 habanero, minced and diced; marinade 2 tablespoons extra virgin olive oil; marinade
- 1/2 teaspoon salt; marinade
- 3 ounces rock shrimp
Salad:
- 5 baby fennel
- 1/2 ounce queso fresco, diced
- 1/2 ounce pine nuts, toasted
- 1/4 ounce kalamata olives, quartered
- Olive oil, as needed
- Salt and pepper, to taste
Herb Salad:
- 5 cilantro leaves
- 5 basil leaves
- 5 parsley leaves
- 5 chervil leaves
- 5 chives
Directions
Vinaigrette:
1. Mix all ingredients together for vinaigrette.
Rock Shrimp:
1. Make marinade with paprika, cumin, garlic, habañeros, olive oil, and salt. Marinate rock shrimp, let sit for 20 minutes. Heat sauté pan until very hot, toss shrimp in sauté pan until slightly firm. Let cool.
Salad:
1. Toss baby fennel in olive oil, salt and black pepper and char grill until tender.
2. Toss queso fresco, pine nuts, olives and rock shrimp and baby fennel together, add vinaigrette.
3. Plate in center of plate, garnish with herb salad. Drizzle with habañeros vinaigrette.
The Dish - Bravo's Daily News
Why Do Guests Go Wild for WWHL? Blame It on the Clubhouse
A look inside Andy's secret weapon.
Read MoreGet Mobile
- Get games, show updates, and more on your cell phone.
- Message & data rates may apply.
You will receive 5 msgs/wk.
Text STOP to 27286 to quit, or HELP for help
