Herb-Marinated Shrimp

Total Time:
1 hr 50 min
Prep:
50 min
Inactive:
25 min
Cook:
35 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 2 pounds extra-large (U-10) shrimp, peeled and deveined
  • 1 bunch each marjoram, oregano, thyme and parsley, roughly chopped
  • 3 lemons, zested and juiced
  • 2 tablespoons smoked paprika
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • 3 heads cauliflower (1 purple, 1 Romanesco, 1 yellow)
  • 1/2 cup honey
  • 2 1/4 cups sparkling wine
  • One 4-inch piece ginger, peeled and grated
  • 1 pound kumquats, sliced into thirds
  • 3 bunches watercress
  • 1 bulb fennel, fronds only, chopped
  • 1/4 cup sherry vinegar
  • 4 tablespoons fennel pollen
  • Olive oil, for drizzling
Directions
  • In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.

  • Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.

  • Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.

  • Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.

  • In a VERY HOT nonstick skillet, sear the cauliflower "steaks" in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.

  • In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.

  • Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.

  • Plate all elements and serve immediately.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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