Servings:
Serves 4 Servings
Ingredients
Warm shrimp salad
- 1 pound shrimp, 21-25 count, peeled, deveined and rough chop
- 3 ounce ginger, grated
- 1 ounce shallots, peeled and chopped
- 2 clove garlic, peeled and minced
- 1/2 cup coarsely chopped fresh rosemary
- 3/4 cup vegetable oil
- 1/2 cup extra-virgin olive oil
- 1/2 pint cherry tomatoes, quartered
- 2 tablespoon chives, chopped for garnish
Preparation
Baking Directions:
Heat the oil in a large nonstick sauté pan over high heat; lightly season shrimp with salt and pepper, sauté the diced shrimp just until they begin to color.
Add cherry tomatoes and mix to combine.
Pour in 1 cup of the vinaigrette into the sauté pan and bring to a simmer.
By the time the liquid simmers and reduces, the shrimp will be cooked.
Adjust seasoning with salt and pepper if necessary.
Serving Directions:
Assemble warm blinis on serving platter, top with warm shrimp salad and garnish with chopped chives.
Tips:
*See corn blinis recipe from above.
