Iceberg Babies® Spicy Lemon Shrimp Cocktail
Yield: 8 main course servings; 12 as a salad course
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 4 |
cups water |
| 2 |
cups dry white wine |
| 2 |
bay leaves |
| 40 |
large shrimp, tail on, peeled, and de-veined |
| 2 |
small red peppers, washed, seeded, thinly sliced |
| 2 |
small red onions, thinly sliced |
| 2 |
lemons, peeled and thinly sliced |
Marinade:
| 1 |
cup olive oil |
| 2 |
tablespoons red wine vinegar |
| 2 |
cloves garlic, minced |
| 2 |
tablespoons dry mustard |
| 1/2 |
teaspoon cayenne pepper |
| 1 |
teaspoon salt |
| 1/2 |
teaspoon black pepper, coarsely cracked |
| 2 |
tablespoons parsley, finely chopped |
1. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut off the cap of the lettuce. Scoop out the center, creating a bowl. Finely julienne the top and the lettuce removed from the center. Set aside in the refrigerator.
2. Combine water, wine and bay leaves in a saucepan and bring to a boil.
3. Add shrimp, reduce heat and simmer/steam covered for 3 to 5 minutes, until shrimp are pink on the outside and just cooked in the center. Remove with a slotted spoon and place in a bowl.
4. Add red peppers to the remaining shrimp broth and simmer for one minute. Remove peppers with a slotted spoon and drain.
5. Add red peppers, onions, and sliced lemon to the shrimp.
6. Combine marinade ingredients and toss with shrimp mixture. Refrigerate for 4 hours.
7. Remove shrimp from marinade and hang five shrimp from each Iceberg Babies® bowl. Mix the julienne lettuce with the marinade and place the salad inside the lettuce bowl.
8. Garnish with parsley flakes and red pepper strips.
| Chef’s comments: “Garden Hearts® Iceberg Babies® create the perfect bowl for a striking presentation of this California classic!” |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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