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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Arugula, Fresh pepper salsa, Monterey Jack, and lemon-tarragon vinaigrette This is a recipe that I used as my first feature at LTK restaurant on the waterfront in South Boston. I researched various recipes and toyed around and took bits and pieces from these recipes and created my own twist on the dish. It's a great dish for any time of the year and is vibrant and colorful Ingredients:
1/2 cup kalamata olive, rough chop |
1/2 cup yellow bell pepper, small dice |
1/2 cup red bell pepper, small dice |
1/4 cup jalapeno, fine chop (seeded) |
1/4 cup shallot, minced |
salt |
pepper |
1 french baguette, roll cut 1/2 thick and 2 in length |
1/2 cup shredded monterey jack cheese |
3 cups arugula |
melted butter |
16 -20 cooked shrimp, cut in half |
1/4 cup fresh tarragon, rough chop |
2 lemons, juice of |
1 -2 garlic clove, rough chop |
1 teaspoon lemon zest |
1 tablespoon dijon mustard |
1 cup olive oil |
1 tablespoon honey |
salt |
fresh pepper |
Directions:
1. Vegetable Salsa:.
2. Combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables.
3. Lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing.
4. Reserve to a mixing bowl and refrigerate.
5. Toast Points:.
6. Cut baguette into angled slices of 2” in length and 1/2” inch thick and lightly butter.
7. Lightly toast bread at 375°F until light in golden color; this can be done in advance.
8. Lemon Tarragon Vinaigrette:.
9. Combine all ingredients in a bowl except for olive oil and transfer to a blender. Slowly drizzle in olive oil until a smooth emulsification is created. Adjust the seasonings to taste and add more honey for a sweeter finish. Reserve to a squeeze bottle and refrigerate.
10. As prepared for service:.
11. Lightly sprinkle (4) toast points with shredded Monterey jack to order and melt cheese in a 450°F oven for about 1 minute; be careful not to burn the cheese.
12. Remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette.
13. Plating:.
14. Arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette.
15. Put (4) toast points in oven on a sizzle plate lightly sprinkled with shredded Jack for approximately (1) minute.
16. Remove from oven and arrange atop of arugula at an angle on the plate.
17. Place half of one shrimp on top of each toast point.
18. Add vegetable salsa on top of each shrimp.
19. Drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak).
20. Note: You can substitute lobster, crab, or scallops for the shrimp if you choose.
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