Recipe courtesy of Raphael Lunetta

Tiger Shrimp with Fennel and White Mushroom Salad with Basil Emulsion

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  • Level: Easy
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Ingredients

Basil Emulsion:

4 ounces fresh basil leaves, stems discarded

1 egg yolk

1/4 teaspoon Coleman's dry mustard

1 tablespoon rice wine vinegar

1 tablespoon lemon juice

1 teaspoon granulated sugar

2 ounces fresh mint leaves, stems discarded

1-ounce pistachios, shelled and toasted

2 ice cubes

2 pinches cayenne

1/2 cup grapeseed oil

Kosher salt

Fresh ground white pepper

Salad and Vinaigrette:

2 bulbs fennel, thinly sliced

1/2 pound white button mushrooms, thinly sliced

1 head baby Italian frisee, cleaned and chopped into bite-size pieces

2 Roma tomatoes, peeled and diced

2 ounces fresh lemon juice

1 bunch chives, chopped

2 shallots, peeled and fine diced

2 tablespoons chopped Italian parsley

4 ounces extra virgin olive oil

20 pieces fresh Santa Barbara sweet shrimp, peeled and deveined

Salt and white pepper, to taste

Cayenne pepper, to taste

Directions

  1. To prepare the basil emulsion, quickly blanch basil leaves in boiling salted water. Drain and soak in ice water. Squeeze excess water out and set aside. In a blender, thoroughly combine egg yolk, mustard, vinegar, lemon juice and sugar. On high speed, add basil, mint, pistachios, ice cubes and cayenne. Slowly add oil to emulsify. Season to taste with salt and pepper. Serve in small bowl as a dipping sauce or spoon over grilled shrimp.
  2. To prepare salad combine fennel, mushrooms, frisee, and tomatoes in a medium sized bowl. Toss with remaining salad ingredients and season to taste. Set aside. To cook shrimp, season shrimp with salt, white pepper, and cayenne. Saute in a very hot skillet until medium rare. Be careful not to overcook the shrimp, as they will loose their texture if overcooked. Remove from pan and set aside. Arrange salad in the center of 4 large plates. Using a teaspoon, dot the emulsion around the plate. Place the shrimp around the plate on top of the sauce and serve.