Tom Robey's Curried Shrimp Salad

Curried Shrimp Salad

For the Shrimp

12 Jumbo Brown Shrimp

6 Tbsp. Creole Seasoning

2 Lemons

1 Carrot, peeled and chopped

2 Ribs Celery, washed and chopped

½ medium Onion, peeled and chopped

Dash Hot Sauce

Dash Worcestershire Sauce

Place a large saucepot with 2 quarts water onto high heat. Add all the ingredients except 2 Tbsp of Creole seasoning and the shrimp, and bring to a boil. Add the remaining seasoning to a large bowl filled with ice water. When the water in the pot is boiling, add the shrimp, and cook just until done, approximately three minutes, then immediately transfer the shrimp to the seasoned ice water. When they are chilled, remove them from the water, peel and vein them. Reserve.

For the Curry Vinaigrette

2 Tbsp. Good Quality Yellow Curry Powder

2 Egg Yolks

1 cup Apple Cider

1 tsp. Apple Cider Vinegar

8 oz. Salad Oil

1 Shallot, minced

Dash of Fresh Lime Juice

Pinch of Sugar

Salt, Cayenne Pepper, to taste

Place the cider in a small saucepot, simmer until it reduces by 2/3, remove from the heat.  Place curry in a small sauté pan, and slowly toast over a medium flame until it becomes fragrant (you're releasing the oils in the curry, making it more flavorful).  Place the toasted curry, cider, vinegar, shallots and yolks into a stainless steel bowl. Slowly drizzle in the oil. Season with the salt, sugar, lime juice and cayenne pepper. Reserve.

For the Pumpkin Seeds

¼ cup raw Chinese Pumpkin Seeds

½ tsp. salad oil

Salt, Black Pepper

Toss the pumpkin seeds in the oil, salt and pepper. Roast in a 325' oven until crisp. Reserve

For the Coconut

¼ cup Coconut Flakes

½ tsp. Cayenne Pepper

Toss the coconut and the cayenne together, toast in a 300' oven, just until it starts to brown. Reserve

For the Apples

2 Granny Smith Apples, peeled, cored, and sliced thinly

2 Tbsp. Apple Cider Vinegar

3 Tbsp. Light Brown Sugar

Toss all together, roast in 300' oven just until apples turn soft and colorful- Reserve.

For the Paprika Oil-

1 cup Salad Oil

4 Tbsp. Paprika

Combine in a small saucepot, slowly bring up to 180'. Let sit for 10 minutes, then strain through a wet coffee filter. Reserve.

For the Onions

1 large Red Onion, peeled and sliced

1 Tbsp. Unsalted Butter

1 tsp. Light Brown Sugar

1 Tbsp. Red Wine Vinegar

Place the butter and the onions in a sauté pan over medium high heat, and cook until onions turn soft and colorful. Add the sugar and the vinegar, continue cooking for two minutes. Reserve.

Also needed for the Salad.

4 Cups Mixed Baby Greens

To assemble, mix together the greens, apples and the onions with just enough vinaigrette to cover. Divide onto four plates. Toss the shrimp in the dressing, and divide evenly onto the plates. Garnish the top with the seeds and the coconut, and drizzle vinaigrette and some of the paprika oil around the  plate- Enjoy!

Cooking at Noon - November 4, 2009