Chef John Folse's Shrimp Avocado Salad with Orange Vinaigrette - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Shrimp Avocado Salad with Orange Vinaigrette

Yields: 4 Servings
Prep Time: 30 Minutes

Ingredients for Vinaigrette:
¼ cup fresh orange juice
2 tsps fresh lime juice
2 tsps minced shallots
2 tsps Creole mustard
1 tsp chopped parsley
½ tsp chopped orange zest
1 tbsp sugar
⅛ tsp cayenne pepper
½ cup olive oil
salt and cracked black pepper to taste

Method: In a blender, combine orange juice, lime juice, shallots, mustard, parsley, zest, sugar and cayenne pepper. Blend on medium speed 2 minutes until puréed and emulsified. While blender is running, slowly add olive oil until combined. Add salt and pepper to taste. Blend until seasonings are well incorporated. Set dressing aside.

Ingredients for Salad:
½ pound large shrimp, peeled, tail intact
2 avocados
2 oranges
1 tbsp fresh lime juice
2 tbsps olive oil
salt and black pepper to taste
Zatarain's Creole seasoning to taste
½ tsp granulated garlic
¼ cup chopped pecans
2 tsps fresh chopped tarragon
2 cups baby spinach
2 radishes thinly sliced

Method: With a sharp paring knife, peel oranges and remove all white pith. Cut orange segments free from membranes. Quarter avocados lengthwise, then pit and peel. Cut lengthwise into ¼-inch slices. Drizzle with lime juice and season with salt and pepper. Heat oil in a skillet over high heat until hot but not smoking. Pat shrimp dry and season with salt, pepper, Creole seasoning and granulated garlic. Sauté shrimp turning them until just cooked through. Add pecans and tarragon. Toss well. Sauté for 1 minute longer. In a salad bowl, toss spinach, half of orange segments and radishes with half of vinaigrette. Arrange avocados and remaining orange segments on 4 plates and top with salad and shrimp. Spoon the remaining vinaigrette over salad and serve.

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