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Autumn Salad with Warm Oregon Shrimp Vinaigrette
Sustainable Seafood Recipe
Rick Moonen, Rick Moonen's rm seafood, Las Vegas, NV
This recipe, from Chef Barton Seaver, makes a delicious early autumn lunch or light dinner. The fresh parsley and the crunchy almonds provide a great foil for the sweet shrimp, pairing nicely with the bitter and peppery greens. For a heartier meal, add roasted vegetables such as butternut squash, potatoes and onions, or even roasted pears or apples. Says Seaver, "It's good stuff; easy to make and eat! It takes about five minutes to make the vinaigrette and you're done."
Pink shrimp is typically sold as salad, cocktail or sandwich shrimp. This small coldwater crustacean has a sweet flavor and firm texture. Pink shrimp from Oregon is on the Seafood Watch "Best Choice" list
- (Serves 4)
- Pink shrimp season: April–October
- 2 heads Belgian endive, leaves sliced into long thin slices
- 1/2 pound arugula
- 1 head radicchio, shaved into thin slices
- Approximately 1 cup roasted autumn vegetables or fruits to taste (optional) such as butternut squash, red onions, pears or apples
- 3 tablespoons butter, divided
- 1 clove garlic, sliced
- 4 tablespoons slivered almonds
- 1 small onion, finely diced
- 1 bunch green onions, thinly sliced
- 1 teaspoon crushed chile flakes
- 1 pound Oregon shrimp, cooked and peeled
- Juice of 1 lemon
- 1 bunch parsley, finely chopped
For the salad:
Mix all of the greens and divide among four plates. Set aside.
For the vinaigrette:
Heat 2 tablespoons of butter in a large sauté pan. When it's melted, add the garlic, almonds, onion, and green onion. Sauté for about three minutes or until the onion is translucent.
Add the chile flakes and the shrimp, tossing to combine. The shrimp will begin to release some of their liquid creating the base of the vinaigrette. Add the lemon juice and simmer for two minutes on medium heat. At this point the mixture should have a slightly saucy texture.
Add the remaining butter and the chopped parsley and remove the pan from the heat, swirling to incorporate the butter as it melts. The vinaigrette should have a salsa-like consistency. Season the vinaigrette generously with salt and divide evenly between the four salads. Serve immediately.
Chef, speaker and author of the new book, For Cod and Country: Simple, Delicious, Sustainable Cooking
When buying small shrimp for salad or shrimp cocktail, pink shrimp from Oregon is considered a best choice and is certified as sustainable to the standard of the Marine Stewardship Council (MSC).
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