Shrimp Salad Recipe

Shrimp Salad Recipe
Jean-Georges Vongerichten•

The beauty of this dish is the butter and soy combination. I dress a fresh green salad with a light, lemony soy sauce vinaigrette, then top it with shrimp coated in a creamy beurre blanc. To marry the two elements, I use champagne vinegar in place of the traditional white wine for a sharper beurre blanc.

Shrimp Salad Recipe
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Prep Time
15
minutes
Cook Time
25
minutes
Servings
4
servings
Shrimp Salad Recipe
Total time: 40 minutes
Ingredients
  • 4 tablespoons (½ stick) unsalted butter
  • 1 cup champagne vinegar
  • 2 tablespoons minced shallots
  • 1/3 cup heavy cream
  • kosher salt
  • cayenne pepper
  • 20 large shrimp (16- to 20-count)
  • 12 ounces (about 8 cups) mixed greens
  • 1/2 cup peeled and diced fresh tomatoes
  • 2 avocados
  • 4 large white mushroom caps
  • House dressing
  • 2 tablespoons snipped chives
  • 2 tablespoons truffle juice
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
Directions
  1. Arrange an oven rack 4 inches from the broiler heat source. Preheat the broiler. Generously butter a rimmed baking sheet.
  2. In a small saucepan, combine the vinegar and shallots. Boil over high heat, stirring occasionally, until the liquid has almost completely evaporated and the shallots are glazed, 12 to 15 minutes.
  3. Stir in the cream and continue boiling until reduced by half, about 2 minutes. Reduce the heat to low and whisk in the butter, a little at a time, until well incorporated. Season to taste with salt and cayenne.
  4. Meanwhile, butterfly the shrimp by cutting each in half along its vein, slicing all the way through the curved middle, but keeping the stubby ends connected.
  5. Open the butterflied shrimp (they’ll resemble hearts) and arrange in the prepared pan in a single layer. Season with salt and cayenne, then splash a little water over the shrimp. Broil until the shrimp just become opaque, about 3 minutes.
  6. Divide the greens among serving dishes. Arrange the tomatoes and avocados over the greens, then scatter the mushrooms all around. Spoon the dressing all over.
  7. Arrange the shrimp around the center and spoon the beurre blanc over the shrimp. Garnish with chives.
  8. Whisk together the truffle juice, soy sauce, lemon juice, oil, and pepper until well combined.Whisk again before using.
  9. The dressing can be covered and refrigerated for up to 3 days.
 
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