Shrimp in a Crisp Crust With Honey Dijon
List of Ingredients
Shrimp in a Crisp Crust With Honey Dijon
1 cup apple
1 tsp. water
1 cup endive
Salt
1 cup celery
White pepper
1/2 cup honey Dijon mustard
Shrimp (see below)
1 1/2 tsp. white wine vinegar
In medium bowl, combine diced apple (about 1 large apple), endive
(about 2 small heads, thinly sliced) and celery (about 1 1/2 stalks,
thinly sliced). In separate bowl, whisk together mustard, vinegar and
water. Toss together apple mixture with 3 1/2 tablespoon of dressing;
season with salt and freshly ground pepper. Prepare Shrimp (recipe
below). To serve, mound some salad in center of each plate; arrange 5
shrimp around salad. Garnish with lemon wedge and drizzle remaining
dressing around each plate. Makes 4 servings.
Shrimp
20 large shrimp
3/4 cup cornflakes
Salt and pepper
1/4 cup all-purpose flour
2 eggs
Vegetable oil
1 Tbsp. Dijon mustard
1 lemon
1 cup crisp rice cereal
Season shrimp (peeled and deveined) with salt and freshly ground
pepper. In small bowl, lightly beat eggs with mustard. In medium
bowl, crush rice cereal and cornflakes into tiny crumbs (you can use
bottom of heavy jar). Dip each shrimp first into flour, then egg,
then cereal mixture. Put on plate until ready to fry. Pour 1-2 inches
vegetable oil into deep pot or casserole and heat oil to 350 degrees
as measured by deep-fat frying thermometer. Fry shrimp in batches
until golden brown, 2-3 minutes. Remove and drain on plate lined with
paper towels.
-- From Daniel Boulud of Restaurant Daniel, New YorkRecipe
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