Citrus-poached Gulf Shrimp, Hearts of Palm Salad, and Sesame-Ginger Vinaigrette

Adapted by
March 2012
Yield: 4 servings


Citrus-poached Gulf Shrimp
1 gallon water
1 carrot, chopped
1 stalk celery, chopped
1 yellow onion, chopped
3 sprigs of thyme
2 cloves garlic
2 cups white wine
12 U/12 Gulf shrimp, heads removed
3 lemons, juiced
3 oranges, juiced
3 limes, juiced
1 grapefruit, juiced
3 tablespoons salt
5 peppercorns
Sesame-Ginger Vinaigrette
2 ounces fresh ginger, minced
1 tablespoon minced garlic
1 cup mayonnaise
1 teaspoon soy sauce
1 tablespoon sesame oil
3 tablespoons rice wine vinegar
1 tablespoon orange juice
freshly ground black pepper
½ avocado
1 teaspoon lime juice
1 pinch salt
To Assemble and Serve
1 cup fresh shaved hearts of palm
1 watermelon radish, thinly shaved
1 bunch watercress
8 lemon supremes
8 orange supremes
8 grapefruit supremes
8 lime supremes
1 teaspoon black sesame seeds


For the Citrus-poached Gulf Shrimp:
Combine the water, carrot, celery, onion, thyme, garlic, and wine in a stock pot and simmer for 30 minutes. Bring the poaching liquid to a boil. Add the shrimp to the poaching liquid, and cook 4 to 6 minutes. Fill a large bowl with ice and add the lemon, orange, lime, and grapefruit juices. Remove the shrimp from the poaching liquid and add to the ice-juice mixture. When cool, peel, and devein the shrimp.

For the Sesame-Ginger Vinaigrette:
In a large bowl, combine the ginger, garlic, mayonnaise, soy sauce, sesame oil, rice wine vinegar, orange juice, salt, and pepper.

For the Avocado Mousse:
Combine the avocado, lime, and salt in a food processor; pulse until smooth.

To Assemble and Serve:
Spread 1 tablespoon Avocado Mousse onto the plate. Toss the hearts of palm and radishes with a pinch of salt and 2 tablespoons Sesame-Ginger Vinaigrette. Mound a pile of the salad on top of the Avocado Mousse. Toss the Citrus-poached Gulf Shrimp with 1 tablespoon Sesame-Ginger Vinaigrette. Stand the Citrus-poached Gulf Shrimp around the salad. Garnish with 5 sprigs of watercress, 2 of each of the citrus supremes, and a pinch of sesame seeds.