YES ! In Emilia- Romagna... a wonderful dish.
OK... since you started it , here is what we are having for dinner tonite:
Cappy's Polynesian Shrimp Salad
SALAD:
2 pounds fresh spinach, washed, dried, and stems removed
24 ounces canned mandarin oranges, drained
6 ounces sliced almonds, toasted
9 ounces coconut flakes, toasted
31/3 cups Pickled Red Onions (recipe follows)
1 1/2 cups Mango Citrus Vinaigrette (recipe follows)
60 medium shrimp (31-40 to the pound), about 2 pounds, peeled,
deveined, and patted dry
MANGO CITRUS VINAIGRETTE:
1 small shallot, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
1 (15-ounce) can mangos in lite syrup, drained
2/3 cup rice wine vinegar
1/3 cup fresh squeezed orange juice
2/3 cup canola oil
PICKLED RED ONIONS:
2 large red onions, peeled
1/2 cup red wine vinegar
1/4 cup sugar
1/2 tablespoon salt
1/2 tablespoon coarsely ground pepper
1/4 cup vegetable oil
TEMPURA BATTER:
1 cup cornstarch
1/2 cup flour
1/2 tablespoon salt
1 teaspoon baking powder
1 teaspoon sugar
1/2 tablespoon coarsely ground pepper
1 cup buttermilk
1/4 cup club soda
Canola oil, for deep frying
Prepare spinach, mandarin oranges, toasted almonds, toasted coconut
flakes, Pickled Red Onions, Mango Citrus Vinaigrette and shrimp and
set aside.
For Mango Citrus Vinaigrette: With food processor running, drop in
the shallot and ginger and mince finely. Add the drained mango and
purée until smooth. Add the rice wine vinegar and orange juice and
mix. Slowly add the oil and mix until vinaigrette is emulsified.
For Pickled Red Onions: Preheat oven to 350 degrees. Cut onions in
half and then into 1/4-inch slices. Place the onions in a deep
stainless steel or glass baking pan. Whisk together the vinegar,
sugar, salt, pepper and vegetable oil. Pour over the onions and toss
to mix thoroughly. Cover pan with foil and bake for 20 minutes.
For Tempura Batter: In a medium bowl, sift cornstarch, flour, salt,
baking powder and sugar. Add pepper, then whisk in buttermilk and
club soda to make a thick batter.
To cook shrimp: Heat canola oil in a large deep saucepan to 350-365
degrees. Dip shrimp in batter and fry in batches until golden brown.
Adjust the temperature if the coating is darkening too quickly. Drain
on paper towels.
Place spinach in a large bowl and toss with the vinaigrette. Divide
the spinach among six individual plates. Arrange mandarin orange
segments on top, then add the pickled red onions. Place shrimp on
top, then sprinkle with the toasted almonds and coconut.
Makes 6 servings. |
