Cooking with Oonagh - Free Recipe


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Salad with Shrimp in an Orange Vinaigrette

Be aware that not all shrimp are created equal. I tend to buy Costco's own frozen cooked or raw shrimp because they stay firm, don't smell of fish (sign of fish not being fresh) and aren't mushy. Frequently, high quality shrimp frozen at source are a far better buy than supposedly fresh shrimp.

I also use this vinaigrette as a dressing for cold cooked asparagus as an appetizer with shrimp to garnish. Using orange zest as well as orange juice concentrate gives a really tangy orange vinaigrette that I love. Leave out orange zest if you prefer vinaigrette to be less tangy.

Ingredients

  • 1/3 cup olive oil - not extra virgin - it is far too strong
  • 1 tablespoon white wine vinegar or champagne vinegar
  • c orange juice concentrate undiluted (I buy Tropicana or Kirkland frozen concentrate and decant it into a container in the fridge. It lasts for several weeks. Do taste it each time you use it to check it hasn't started fermenting. I also use it for the base of hot orange sauce for duck and other recipes.)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup or honey
  • grated zest of or 1/2 orange
  • teaspoon salt or to taste, freshly ground black pepper
  • 2-4 tablespoons finely chopped fresh parsley
  • 1-2 tablespoons ends of green onions or fresh chives
  • - 1 lb cooked, thawed, rinsed and drained salad shrimp 100-150/lb.
  • Salted cashews - quantities to taste
  • Sliced Romaine, spinach, Mesclun mix or other salad
  • Shredded carrot - quantities to taste
  • small diced red bell pepper - quantities to taste
  • cooked asparagus - quantities to taste
  • European cucumber, peeled and small diced - quantities to taste

Method

1. In a small jug mix together, oil, vinegar, orange juice concentrate, mustard, honey or maple syrup, orange rind, salt and pepper. Stir well until honey and salt are dissolved. Add fresh parsley and chives or green onions.

2. Alternatively put dressing ingredients (except parsley and green onions/chives) in small blender and run. Add herbs and run just to chop. If you run the blender too long then the dressing will turn pale green. The dressing will stay thick mixed in a blender. If you just mix it in a jug it tends to separate out on standing.

3. Pour about half of dressing over shrimp and refrigerate for about 2 hours. Decant leftover dressing into jam jar or plastic container. It will last in the fridge for about 2 weeks. Stir well before use.

4. Arrange lettuce on a plate, top with shrimp in orange vinaigrette and scatter cashews on top. Choose either carrot, bell pepper, asparagus or cucumber for a cold, fresh crunch and contrast.

5. Serve with additional vinaigrette for those that like plenty of dressing.

PLEASE NOTE THAT SUBSTITUTIONS AND DIFFERENT METHODS WILL AFFECT FINAL TASTE.
© 2000-2006 Royal Temptations


Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV and on Manchester TV. You can contact Oonagh at 603-424-6412.
 
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