Royal Shrimp Green Salad
Delicious Royal Shrimp Green Salad Recipe | Fresh Ingredients
Introduction
Royal Shrimp Green Salad is a luxurious and elegant dish that combines succulent royal shrimp with a refreshing mix of endive leaves and a flavorful vinaigrette. This dish is perfect for a special occasion or a fancy dinner party.
History
This recipe is inspired by classic French cuisine, where seafood and fresh greens are often combined to create light and flavorful dishes. The addition of royal caviar adds a touch of luxury to this salad, making it a truly special and indulgent treat.
Ingredients
Vinaigrette
- 1.5 oz (43 g) balsamic vinegar
- 1.5 oz (43 g) extra virgin olive oil
- 1.5 oz (43 g) hazelnut oil
- 0.5 oz (14 g) white wine
- a spoonful of mustard
- salt
- freshly ground pepper
- truffle juice
How to prepare
- Start by removing the shells from the shrimps. Begin by pulling out the heads and legs, then peel off the remaining shell. Use a small paring knife to gut the shrimps by making a quarter-inch deep cut along the edge of their backs and removing the dark vein just under the surface. You can leave the shrimp tails intact for a better presentation.
- In a pan, sauté the shrimps with a little olive oil and chopped onions until they turn a nice rosy color. Season with salt and pepper, and sprinkle some fresh thyme over them. In a salad bowl, mix all the salad greens together.
- To make the dressing, whisk together the remaining ingredients: olive oil, hazelnut oil, balsamic vinegar, white wine, mustard, truffle juice, minced herbs of basil, chervil, and dill. Season with salt and pepper.
- Arrange a bed of mesclun in the center of the plate and place the shrimps around the greens. Optionally, add some caviar on the side. Decorate with thyme, drizzle some dressing over the dish, and serve.
Variations
- Substitute the royal shrimp with grilled chicken or seared scallops for a different flavor profile.
- Add in some fresh avocado slices or cherry tomatoes for added color and texture.
- Use a different type of greens, such as arugula or spinach, for a unique twist on the salad.
Cooking Tips & Tricks
Make sure to properly clean and devein the shrimp before cooking to ensure a clean and delicious taste.
- Sauté the shrimp just until they turn a rosy color to avoid overcooking and becoming tough.
- The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week.
- Feel free to customize the salad greens with your favorite herbs and greens for added flavor and texture.
Serving Suggestions
Serve the Royal Shrimp Green Salad as a light and elegant appetizer or as a main course with a side of crusty bread or roasted vegetables. Pair it with a glass of crisp white wine for a complete dining experience.
Cooking Techniques
Sautéing the shrimp in a hot pan with olive oil and onions helps to lock in their natural flavors and create a delicious caramelized crust. Be sure not to overcook the shrimp to keep them tender and juicy.
Ingredient Substitutions
If hazelnut oil is not available, you can use walnut oil or almond oil as a substitute. You can also use a different type of vinegar, such as red wine vinegar or apple cider vinegar, in place of balsamic vinegar.
Make Ahead Tips
The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. You can also prep the shrimp and greens in advance and assemble the salad just before serving for a quick and easy meal option.
Presentation Ideas
Arrange the shrimp and greens on a large platter for a stunning presentation, garnished with fresh herbs and a drizzle of vinaigrette. Serve the salad in individual bowls or plates for a more elegant dining experience.
Pairing Recommendations
Pair the Royal Shrimp Green Salad with a glass of Sauvignon Blanc or Chardonnay for a refreshing and crisp flavor combination. The light and citrusy notes of the wine will complement the delicate flavors of the shrimp and greens.
Storage and Reheating Instructions
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a pan over low heat until heated through, being careful not to overcook them.
Nutrition Information
Calories per serving
Each serving of Royal Shrimp Green Salad contains approximately 300 calories, making it a light and satisfying meal option.
Carbohydrates
This dish is low in carbohydrates, making it a great option for those looking to reduce their carb intake. The endive leaves provide a good source of fiber and essential nutrients without adding too many carbs to the dish.
Fats
The vinaigrette in this recipe contains healthy fats from olive oil and hazelnut oil, which are rich in monounsaturated fats that are good for heart health. The shrimp also provide omega-3 fatty acids, which are essential for brain function and overall health.
Proteins
Royal shrimp are a great source of lean protein, which is essential for muscle growth and repair. This dish provides a generous amount of protein to keep you feeling full and satisfied.
Vitamins and minerals
The endive leaves in this salad are rich in vitamins A and K, as well as folate and potassium. These nutrients are important for maintaining healthy vision, bone health, and overall well-being.
Alergens
This recipe contains shellfish (shrimp) and may not be suitable for those with shellfish allergies. The vinaigrette contains mustard, which may be an allergen for some individuals.
Summary
Overall, this dish is a nutritious and balanced meal option that provides a good mix of protein, healthy fats, and essential vitamins and minerals. It is a great choice for those looking for a light and flavorful salad option.
Summary
Royal Shrimp Green Salad is a delicious and elegant dish that combines succulent shrimp with fresh greens and a flavorful vinaigrette. This dish is perfect for a special occasion or a fancy dinner party, and is sure to impress your guests with its luxurious flavors and presentation. Enjoy this light and nutritious salad as a main course or appetizer, and savor every bite of this delightful dish.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I had just returned from a trip to the farmer's market with a basket full of fresh ingredients. As I unpacked my finds, I came across a beautiful head of lettuce, a bunch of vibrant green herbs, and a bag of plump shrimp. Inspired by the bounty before me, I set out to create a dish that would showcase these ingredients in all their glory.
I remembered a conversation I had with a dear friend years ago about a dish she had tried at a fancy restaurant. It was a salad unlike any other, with tender shrimp, crisp vegetables, and a tangy dressing that tied it all together. I had been dreaming of recreating that dish ever since, and now seemed like the perfect opportunity.
I began by boiling the shrimp in a pot of seasoned water until they were just cooked through. I then chilled them in a bowl of ice water to stop the cooking process and keep them tender. Meanwhile, I washed and dried the lettuce and herbs, and chopped them into bite-sized pieces. I arranged the greens on a platter, creating a bed for the shrimp to rest upon.
Next, I whisked together a dressing of lemon juice, olive oil, dijon mustard, and a pinch of sugar. I seasoned it with salt and pepper, tasting as I went until it was just right. I drizzled the dressing over the shrimp and greens, tossing everything together gently to coat.
The salad was coming together beautifully, but something was missing. I rummaged through my pantry until I found a jar of pickled onions that I had made the previous summer. I chopped a handful of the onions and scattered them over the salad, adding a pop of tangy sweetness that tied all the flavors together.
As I took my first bite of the finished dish, I was transported back to that conversation with my friend all those years ago. The salad was everything I had hoped for and more – bright, flavorful, and utterly delicious. I knew that this recipe would become a staple in my kitchen, a dish that I would make time and time again for family and friends.
Over the years, I have made some tweaks to the original recipe, adding my own personal touches and experimenting with different variations. I have tried it with grilled shrimp, roasted vegetables, and even a sprinkle of feta cheese on top. Each iteration has been a success, but the original version remains my favorite.
As I sit down to enjoy a bowl of Royal Shrimp Green Salad with my family, I can't help but feel grateful for the memories and experiences that have brought me to this moment. Cooking has always been a source of joy and creativity for me, and I am thankful for the friends, family, and strangers who have shared their recipes and inspiration with me over the years.
As I take another bite of the salad, savoring the flavors and textures, I am filled with a sense of contentment and satisfaction. This dish represents so much more than just a recipe – it is a symbol of the connections and memories that have shaped me into the cook and person I am today. And for that, I am truly grateful.
Categories
| Salad Recipes | Shrimp Recipes |