Shrimp and Pan-Roasted Grape Salad
Chef Michael Watz
Aramark
Chicago Public Schools
Chicago
Pairing fruit with seafood is a creative way to get more produce on the plate. Chef Watz roasts the grapes to add another layer of flavor and uses fresh herbs and lemongrass to tie the ingredients together.
Ingredients
12 large shrimp, peeled and deveined
¼ cup olive oil, divided
1 tsp. fresh rosemary, finely chopped
½ tsp. fresh thyme, finely chopped
2 tbsp. sherry vinegar
½ tsp. kosher salt
¼ tsp. ground black pepper
2 cups torn radicchio
2 cups thinly sliced, trimmed fennel
1 tbsp. finely chopped shallots
½ tsp. finely chopped fresh garlic
2 tsp. thinly sliced lemongrass
2 cups red seedless grapes
2 tbsp. dry white wine
12 chives, trimmed
¼ cup toasted pine nuts
2 oz. Manchego cheese
Steps
1. In shallow mixing bowl, toss shrimp with 2 tablespoons olive oil, rosemary and thyme. Marinate for 30 minutes in refrigerator, turning shrimp frequently.
2. Remove shrimp from marinade and pat dry with paper towels. Spray grates of grill with nonstick vegetable cooking spray. Preheat grill. Arrange shrimp on grill grates; season lightly with salt and pepper. Grill about 2 minutes; gently turn shrimp and grill on second side for 2 minutes or until shrimp are just cooked. Remove shrimp from grill and keep warm.
3. In large, chilled mixing bowl, combine 1 tablespoon olive oil, sherry vinegar, kosher salt and black pepper; mix with a whisk until blended. Add radicchio and fennel; gently toss to coat each leaf.
4. Heat remaining tablespoon oil in medium skillet over medium-high heat. Add shallots, garlic and lemongrass; saute 30 seconds or until fragrant. Stir in grapes; saute 30 seconds. Stir in white wine; reduce until slightly thickened.
5. For service, in center of 4 plates, evenly divide salad greens mixture. Arrange 3 grilled shrimp around perimeter.
6. Evenly arrange grapes on top of each portion of dressed greens; garnish each platter with 3 trimmed chives. Attractively garnish each salad with a tablespoon of toasted pine nuts. Using a cheese slicer, shave 3 to 4 slices Manchego cheese around base of each salad. Serve immediately.
Photo courtesy of California Table Grape Commission