Firecracker Shirmp and Winter Salad with Pears

Firecracker Shrimp

Recipe courtesy of chef Geoff Johnson

Ingredients:

  • 6 shrimp
  • 1 tsp chopped garlic
  • 2 Tbl sliced cherry peppers
  • 2 Tbl roasted grape tomatoes
  • 1 Tbl chopped leeks
  • 1/4 c cooked white beans
  • 1/3 c chicken or shellfish broth
  • 1 Tbl herb love (parsley, thyme and rosemary)
  • salt & pepper to taste
  • 1 Tbl unsalted butter


Directions:
1.    Sautee garlic, peppers, tomato, leeks & shrimp in the butter. Deglaze w/ stock, add beans and simmer until shrimp are translucent, serve
2.    Baby Arugula w/ hazelnuts, roasted tomato, red onion, pomegranate craisins & goat cheese, mandarin orange poppy seed vinaigrette

For The Salad

Ingredients:

  • 2 cups baby arugula
  • 2 Tbl roasted tomato
  • 2 Tbl chopped red onion
  • 2 Tbl hazel nuts, chopped
  • 2 Tbl pomegranate craisins (sun dried cranberries infused w/ pomegranate juice)
  • 2 Tbl goat cheese

Directions:

  • Toss together w/ 1/3 cup mandarin Vinaigrette

For the vinaigrette

Ingredients:

  • 1 c mandarin oranges in juice
  • 2 Tbl roasted grape tomatoes
  • dollop honey
  • 1Tbl dijon or crushed whole grain mustard
  • 1 tsp poppyseeds
  • pinch herb love (see above)
  • 1/3 c rice wine vinegar
  • approx 1 cup olive oil


Directions:
Combine all ingredients except the oil and puree w/ immersion blender or food processor, slowly add olive oil until thick consistency

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