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Rock Shrimp and California Endive "Martinis" with Green Apple Curry Relish and Mint-Cilantro Vinaigrette
| Contributor: Chef Joe Jimenez, Trump National Golf Club |
|
Joe Jimenez grew up in Los Angeles' South Bay area,
and honed his culinary skills while working under
chefs at the Depot restaurant in Torrance, the Crown
Plaza Hotel in Redondo Beach, and the Bottle Inn in
Hermosa Beach. Joe has been at the
Trump National Golf Club in Rancho Palos Verdes
for five years. He currently works as a sous chef,
managing the Club's two on-site restaurants, Café
Pacific and the Trump Restaurant. Joe uses California Endive in a whole new way in this charming appetizer. He tells us that he created the dish for a French chef he was working for at the Crown Plaza, who wanted something with "shrimp and low carbs!" Whether you're watching your carbs or not, we know you'll enjoy this unique and delightful dish, and we thank Chef Joe for allowing us to share it with you. |
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Green Apple Curry Relish
¼ cup finely diced green apple
¼ cup finely diced
seedless cucumber
½ cup mayonnaise
1 tablespoon crème
fraiche
1 teaspoon rice wine vinegar
1 teaspoon curry
powder
Salt and white pepper to taste
Mix all of
the ingredients in a bowl and set aside.
Mint Cilantro Vinaigrette
¼ cup rice wine vinegar
¼ cup fresh cilantro leaves
¼
cup fresh mint leaves
1 teaspoon honey
Salt and pepper
to taste
Place all of the ingredients in a blender
and puree for about 1 minute.
Tempura Batter
1 egg yolk
1 cup water
1 cup all-purpose flour
Whisk all ingredients together and refrigerate until ready
to use.
To Make the "Martinis"
4 heads white California Endive, separated into leaves
4
heads red California Endive, separated into leaves
1
pound rock shrimp
Line each of 8 martini glasses
with white and red endive leaves
Dip rock shrimp into
tempura batter and drop into canola oil that has been heated
to 350 degrees. Fry until golden, about 45 seconds.
Fill
each martini glass with about 2 ounces of rock shrimp.
Top with Green Apple Curry Relish and Mint Cilantro
Vinaigrette, and serve immediately. Serves 8.
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