Roasted Gulf Shrimp with Fennel-Apple Salad and Ginger-Mustard Aioli
Serves 6
This is a wonderful and simple way to prepare shrimp and it is a very wine-friendly dish. I served this at a recent Wine Club Luncheon, with the Paradise Ridge 2006 Estate Sauvignon Blanc. If the wine you choose is a little higher in acid, then a touch of small freshly squeezed lemon can help bring everything into balance. Try the first bite without and the second with a bit of lemon and see how you prefer it.
- 12 each White Gulf Shrimp, large (under 15 per pound), peeled and “deveined”
- 2 teaspoons Olive oil
- 1/8 teaspoon Chipotle Chili powder
- To taste Salt and Pepper
- 1/2 cup Ginger-Mustard Aioli
- 2 cups Mache (lamb’s lettuce)
- 3 cups Fennel-Apple Salad see recipe below
Directions
- Pre-heat oven to 400 degrees.
- Toss the shrimp with olive oil, salt and chipotle chili powder. Place shrimp on a baking sheet and roast in the oven for 5-7 minutes and remove when just cooked.
- Place a portion of the fennel-apple salad in the center of each plate. Top the salad with two shrimp (slightly warm) and drizzle around the plate with the aioli.
Fennel-Apple Salad
Serves 6
- 2 cups Fennel, shaved or very thinly sliced
- 3 each Apples, Gravenstein or other sweet-tart apple, thinly sliced
- 1 Tablespoon Olive oil, extra virgin
- 1/2 teaspoon Tarragon, fresh, chopped
- To taste coarse sea salt
Directions
Combine all ingredients and season to taste with coarse sea salt.
Ginger-Mustard Aioli
Serves 6
It is very important that the mustard you choose be true whole grain. Good whole grain mustards have great texture and a more subtle mustard flavor. Maille mustard is a good choice.
- 1 each egg yolk
- 1/4 teaspoon lemon zest
- 1/2 teaspoon ginger, very finely chopped
- 1/2 teaspoon lemon juice, fresh squeezed
- 1/2 teaspoon whole grain mustard
- 1/4 cup olive oil, light
- 1 Tablespoon olive oil, extra virgin
- To taste salt and pepper
Directions
Combine the yolk, lemon zest, ginger, lemon juice and the mustard in a small mixing bowl. Using a whisk, stir this mixture together and slowly add the 2 oils. Taste and add salt and pepper until you like the flavor. Refrigerate until ready to use. You can make this a day ahead.