Citrus Poached Gulf Shrimp over Shaved Fennel Salad
Recipe Courtesy of Chef Drew Dzejak, The Grill Room, New Orleans, LA
Makes 4 Servings
Citrus-Poached Gulf Shrimp
In a medium saucepot set over medium heat bring 2 cups juice to a simmer. Add shrimp and cook until pink, 4 to 5 minutes. Strain and discard liquid. Chill shrimp for 1 hour. Place fennel in bowl with remaining juice. Season with chile flakes, salt and pepper.
Marinate for 30 minutes.
Combine juice with shallots, chives, vinegar, olive oil, sugar, salt and pepper. Mix well and allow flavors to marry for 30 minutes.
Divide fennel salad among 4 plates. Toss shrimp with half of citrus mignonette and divide evenly over salads.
Drizzle citrus mignonette over salads.