Blossom Butter Poached Local Shrimp Salad

Courtesy of Blossom in Charleston, S.C.

Blossom Butter Poached Local Shrimp Salad

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    20 21-count local shrimp, peeled and deveined 1 head butter lettuce
    8 oz butter 1 lb Sun Gold tomatoes, skinned
    1/2 Tbs fresh garlic, minced 1 cup champagne vinegar
    1/2 Tbs Kosher salt 1 cup olive oil
    1 tsp cracked black pepper 1 Tbs Dijon mustard
    1 bunch fresh chervil, stemmed Pinch each salt and pepper


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    • 1

      In large skillet, combine the shrimp and butter and place on a burner on low heat. Slowly simmer the shrimp in the butter and cook until firm and pink, about 5 minutes.

    • 2

      With a slotted spoon, remove the shrimp from the butter and place on a plate lined with a paper towel to remove any excess. Let the shrimp sit for a few minutes until warm and no longer hot.

    • 3

      Place the shrimp in a mixing bowl and toss with the vinaigrette (recipe below) and chervil.

    • 4

      For each salad, take two leaves of butter lettuce and pile the shrimp neatly in the center of the leaves.

    • 5

      Dress with the additional vinaigrette.


    For the vinaigrette:

    1. To skin the tomatoes, bring a small saucepot of water to a boil. Dunk the tomatoes in the boiling water for 10 seconds and then shock in ice water. Once cool, the skins should remove easily.
    2. Place the skinned tomatoes in a blender and puree until smooth.
    3. Add vinegar, mustard, salt and pepper.
    4. Slowly drizzle in the olive oil while blending to emulsify.
    5. Adjust seasoning.

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