Cucumber Celeriac And Citrus Salad With Warm Rock Shrimp Recipes

FLORIDA CITRUS GARDEN SALAD

Steps:

• Microwave limes for about 30 seconds to release essential oils, and set aside to cool.
• Turn on the blender and through the feed-tube, add the parsley, chives, honey, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
• In a large bowl, toss lettuce, tomatoes, cucumbers, and grapefruit with enough dressing to coat.

SPICY ROCK SHRIMP WITH PRESERVED VEGETABLES AND TOASTED COUSCOUS

Steps:

• BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil. Take off the flame and let steep for 15 minutes. Strain and reserve.
• PRESERVED VEGETABLES: To a pot, add shiitakes, daikon, rice wine vinegar, sake, mirin, soy sauce, dashi and sugar and enough water to cover the vegetables. Bring to a boil and let simmer on a low flame until most of the liquid has evaporated. Remove from the flame and allow to cool.
• COUSCOUS: Follow the cooking instructions on the package. To add more flavor, you can boil with vegetable stock.
• SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic. Add rock shrimp, cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked.
• PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp. Garnish plate with scallions, fava beans and hijiki.
• Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer,