266076 poached shrimp butter lettuce vinaigrette Recipes

lemon juice, coarsely chopped fresh parsley, grated lemon peel, olive oil, garlic cloves, minced, dijon mustard, salt, pepper, uncooked large shrimp, peeled and deveined

count) whole shrimp, ice , for cooling the shrimp, saffron, white wine, olive oil, fennel, roughly chopped, spanish onion, roughly chopped, carrot, peeled and roughly chopped, tomato, cut in 1/2, water, fresh tarragon, fresh basil, kosher salt, for seasoning, shaved fennel , recipe follows, fennel fronds, for garnish, special equipment : 6-inch bamboo skewers, fennel, sliced thinly, ripe avocado, sliced, grapefruit , sections removed, citrus vinaigrette , recipe follows, garlic, finely grated, honey, dijon mustard, white wine vinegar, lemon juice, orange juice, salt, extra virgin olive oil, canola oil

ketchup, prepared horseradish, creole mustard , such as zatarain, prepared yellow mustard, white vinegar, lemon , juice of, chopped green onion, chopped celery, chopped parsley, garlic, minced, paprika, cayenne pepper, salt, tabasco sauce, fresh egg (or pasteurized equivalent), vegetable oil, boiled shrimp, very thinly sliced cucumbers, very thinly sliced radish, frisee or 2 cups curly endive lettuce, vinaigrette dressing

unpeeled, medium-size fresh shrimp, butter or margarine, divided, garlic cloves, minced, fetzer sundial chardonnay, whipping cream, shredded parmesan cheese, chopped fresh parsley, chopped fresh basil, chopped fresh chives, fettuccine, cooked

unpeeled large fresh shrimp, butter or margarine, olive oil, garlic cloves, pressed, chopped fresh parsley, dry white wine, salt, pepper, lemon juice

butter lettuce leaf , unblemished, washed and patted dry, roasted peanuts, red seedless grapes (cut in half if you wish), homemade ranch dressing

cream cheese, horseradish, lemon juice, shrimp handfull fresh is better, butter, sugar, grated onion

english cucumber , halved lengthwise, seeded, and chopped, seasoned rice vinegar, asian sesame oil, shrimp (20 to 24), shelled and deveined, curry powder, vegetable oil, cucumber sticks

english cucumber , halved lengthwise, seeded and chopped, seasoned rice vinegar, sesame oil, salt, pepper, shrimp, about 20-24, shelled and deveined, curry powder, vegetable oil, cucumber, cut into sticks, as an accompaniment

shrimp and crab boil in a bag, or seasoning, lemon, halved, salt, shrimp, mayonnaise, fresh lemon juice, dijon mustard, minced shallots, minced fresh parsley leaves, minced garlic, cayenne, chopped celery, hass avocados, cucumber, mixed lettuces, washed and spun dry, refrigerated in an airtight container until ready to use, dijon mustard vinaigrette , recipe follows, chopped chives, garnish, dijon mustard, minced shallots , optional, white wine vinegar or champagne vinegar, vegetable oil or olive oil, extra-virgin olive oil, salt

kosher salt, red pepper flakes, black peppercorns, garlic, peeled and bashed, bay leaves, lime , cut into slices, fresh parsley, shrimp (u16 or u20 size), in the shells, mayonnaise, sour cream, fresh basil leaves, fresh flat-leaf parsley leaves, chopped green onions, fresh lemon juice, anchovy paste, garlic, kosher salt and freshly ground pepper, heads romaine, head bibb lettuce, hothouse cucumber, shaved red onion, drained and sliced pepperoncinis, chopped green onions, orange bell pepper , julienned

sake, celery, sliced, peeled carrot, sliced, onion, sliced, sugar, bay leaves, toasted black peppercorns, soy sauce, water, salmon fillets, skin removed , center cut, salt and white pepper, ponzu, sliced shallots, togarashi , save some for garnish, japanese soy sauce, sugar, extra-virgin olive oil, fennel bulbs, shaved , fronds reserved for garnish, blanched somen noodles, sliced scallions, leftovers: wasabi salmon salad sandwich with taro chips, wasabi aioli , recipe follows, poached salmon, fine diced celery, foccacia bread, sliced and grilled, tomatoes, thinly sliced, head butter lettuce, washed and dried, salt and black pepper, head taro, very thinly sliced, wasabi paste, minced garlic, minced ginger, rice wine vinegar, egg yolks, canola oil, salt and black pepper

belgian endive, cored,leaves separated, watercress , thick stems discarded, head butter lettuce or 1 head baby bibb lettuce or 1 head boston lettuce, leaves torn, arugula , thick stems discarded or 1/4 lb baby, salt & freshly ground black pepper, tomato, 2 cut into large chunks and 1 peeled,seeded and chopped, garlic , smashed, fresh lemon juice, extra virgin olive oil, sea salt, fresh ground pepper

shrimp stock or court bouillon, tomato juice , made from blended san marzano tomatoes, worcestershire sauce, lemon juice, prepared horseradish , optional, shots vodka, ice cubes, shrimp , poached in boil, heads removed and peeled, lemon wedges

fresh basil leaves, coarse kosher salt, sliced peeled carrots, broccoli florets (about 6 oz), cauliflower florets (4 to 5 oz), vegetable stock or vegetable broth, cooked cranberry beans or other winter beans or canned drained great northern or cannellini beans, fresh italian parsley leaves, extra-virgin olive oil, olive oil, fresh thyme sprigs, uncooked large shrimp (for first course) or 24 (for main course), peeled, deveined, patted dry

count) shrimp, peeled and deveined, hot red pepper sauce, essence , recipe follows, water, unsalted butter , cut into pieces, grated lemon zest, bay leaves, salt, cayenne, garlic clove, peeled and smashed, worcestershire sauce, fresh lemon juice, hot red pepper sauce, chopped parsley, garnish, chopped green onions, garnish, baguette , as accompaniment, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

little gem lettuce, washed well and spun dried (aka sucrine) or 4 cups butter lettuce or 4 cups romaine lettuce, washed well and spun dried, half pink grapefruit, peeled , pith removed and cut into segments, red radishes, trimmed, cleaned and thinly sliced, scallions, thinly sliced (green and white parts ), fresh dungeness crabmeat, avocado, peeled, pitted and sliced, cracked black pepper, champagne (the restaurant used the former) or 2 tbsp vinegar (the restaurant used the former), grapeseed oil or 1 tbsp olive oil, dijon mustard, fresh grapefruit juice (i added a splash ) (optional), salt, cracked black pepper