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freshly squeezed orange juice shallots soy sauce rice vinegar extra-virgin olive oil cucumber olive oil scallions shrimp oranges lemon salt
Viewed: 46 - Published at: 6 years agoIngredients
- 4 cups freshly squeezed orange juice
- 2 tablespoons Dijon
- 2 minced shallots
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 cup extra virgin olive oil
- 1 english cucumber, very thinly sliced
- 2 large heads celeriac, peeled and fine julienned
- 1 tablespoon olive oil
- 1/3 cup sliced scallions
- 1 pound rock shrimp, rinsed and patted dry
- 2 navel or other large oranges, segmented
- 1 grapefruit, segmented
- 2 limes, segmented
- 1 lemon, segmented
- Salt and black pepper, to taste
Method
- For the Cucumber, Celeriac and Citrus Salad: In a non-reactive saucepan, reduce the orange juice by 80 percent, until a syrupy consistency is reached.
- Set aside.
- In a bowl, whisk together the Dijon, soy, vinegar and olive oil.
- Season with salt and pepper.
- Toss some of the vinaigrette to coat the celeriac and the rest to coat the cucumbers.
- Check for seasoning.
- Using a stainless steel or plastic o-ring (3-inch diameter, 2 inches tall), line with cucumbers then fill with celeriac salad.
- In a saute pan, add olive oil and caramelize scallions.
- Add shrimp and season.
- Cook for 3 minutes and add the citrus, just to warm, 1 minute.
- Check for seasoning.
- Top celeriac with warm shrimp.
- Remove o-ring and drizzle orange syrup around.
