Friday, July 1, 2011

Shrimp, Arugula, Grape Salad with Champagne Vinaigrette

Salad. Sometimes you just want it. Need it, crave it, nothing else will satisfy your urge. A salad. Maybe it's after a weekend of eating nothing but steaks, brats, kielbasa, baby back ribs, pulled pork, and other highly caloric delicacies. Try and use champagne vinaigrette, it will really make a difference paired with the grapes. If you don't have any, it's a good excuse to buy some.

Super ass quick and easy- this recipe will take all of 13 minutes to make- you fire up the grill or saute pan while blending the dressing, cook up the shrimp, toast some nuts, then bring it all together. Dunn and Dunn.

I recommend you always keep a bag of shell-on, deveined, raw shrimps in the freezer, after a quick defrost in a small bowl of cold water, (which only takes 20 minutes) they can be used for no less than 675,893 recipes.

Shrimp, Arugula, Grape Salad with Champagne Vinaigrette*
2 servings as main dish

for the Dressing-
1/3 C seedless green grapes
1 TB Champagne vinegar (white wine will do, it just won't be as good)
1 ts EVOO
3/4 ts Dijon mustard
1 ts minced shallot
1/8 ts kosher salt
1/8 ts freshly cracked black pepper

Add all ingredients together and zap with a stick blender, or in a blender, or I think a food pro would work as well.

for the Salad-
3/4 lb large shrimp, peeled and deveined
1/2 C celery, diagonally cut
5 C baby arugula, or arugula trimmed, washed and dried
1 C seedless red grapes, halved
1 C seedless green grapes, halved
1/4 C fresh basil leaves, chiffonade
2 TB crumbled Gorgonzola cheese
2 TB coarsely chopped walnuts, lightly toasted

First make the dressing, then arrange in a large bowl the grapes, arugula, celery and basil. Cook your shrimp any way you'd like- saute for 2-3 minutes per side in butter or EVOO, grill over high heat for 2 minutes per side, or boil or broil or poach, just don't microwave them. Make sure to use high heat and cook em up quick, there's not much time between properly cooked and chewing rubber.

Toss the shrimp in with the arugula mix. Add the dressing and fold everything together nicely. Plate, then top with the walnuts and gorgonzola. Go outside. sit down, take your shoes off and enjoy this with a glass of vin blanc- may I recommend a Sauvignon Blanc from the usual favorite Marlborough region or Chile, perhaps a Pinot Gris from Oregon or how about a Roseeeeeeeee?? There's nothing wrong with that, you know. They are plenty of dry and semi-dry Roses well quaffable.

*All credit for this dish goes to Megan, mother of 1.5. Thanks!!

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