South Paws™ Shrimp with a Green Apple Salad and Balsamic Reduction
Make America’s favorite seafood sophisticated by serving it with a frisee and green apple salad. Finish it off with a poached egg.
5 C of South Paws™ Popcorn Shrimp—Cooked as per instructions
2 ea. Green apples
3 Heads of Frisee lettuce—Green leafs removed, de-stemmed and washed
1/2 C of toasted pine nuts
1 ea. Lemon—juiced
3 T Olive oil
1 QT of Balsamic Vinegar
Salt and Pepper to taste
- In sauce pot, add balsamic vinegar and place on med high heat. Let vinegar boil, and reduce by about 3/4s, until it thickens to a spoon coating consistency, keeping in mind that when it is cold/room temp it will thicken further.
- With a mandolin on its thinnest slicing setting, slice green apples, careful to rotate the apple when you approach the core/seeds.
- In mixing bowl, add frisee, sliced apples, olive oil, lemon juice, pine nuts , and a pinch of salt and pepper. Toss lightly with your hands.
- On a dinner plate, place the apple and frisee salad. Drizzle about 1 ounce of the balsamic reduction over the whole plate with either a spoon or squeeze bottle. Arrange about half a cup of the cooked South Paws Popcorn Shrimp around and on top of salad. Recipe should make 10 portions. Serve.
For added punch, top salad with a single poached egg.