Oregon Pink Shrimp and Shaved Fennel Toasts

You know, one great thing about a being a chef… you have friends who are chefs, too! After Bradley spent the afternoon with Lisa Dupar and Jonathan Zimmer, he came away with a great new recipe! Thanks for sharing this with us!

shrimp fennel recipefennel salad

Ingredients:

6 cups Oregon pink shrimp

1 cup finely diced celery

1 cup diced fennel

1 cup diced daikon or red radish

3/4 cup mayonnaise (either store bought or my recipe for EVOO Mayo)

6 tablespoons chopped fennel greens

1 tablespoon chopped tarragon

3 tablespoons dry white vermouth, optional

3/4 teaspoon New Bay Seasoning from World Spice Market (Old Bay Seasoning)

 

Artisan Toasts: your favorite artisan bread, sliced thinly and toasted

6 to 8 Easter radishes, sliced

Celery tops or sprigs of fennel greens, for garnish

Steps:

In a mixing bowl, combine the shrimp, celery, fennel, radish, mayonnaise, fennel greens, tarragon, vermouth, and Old or New Bay Seasoning. Adjust the seasoning if needed. Refrigerate until ready to serve.

Arrange on each plate with 1or 2 Artisan toasts. Divide the shrimp salad and place atop the toasts. Garnish with celery tops or sprigs of fennel greens. Garnish plates with Easter Radishes or French Breakfast Radishes.

Mash note: If you use frozen shrimp, make sure they are completely defrosted and drained of any extra water. Make this salad right before serving, as the veggies will lose their crunch if it sits too long.

 Makes 6 to 8 servings

Homemade EVOO Mayonnaise

Once you have spoiled yourself by making your own mayonnaise with this much flavor, you will understand how mayo should taste. Make enough to keep on hand for family sandwiches and salads.

Ingredients:

1/4 cup water

4 egg yolks

2 tablespoons Dijon mustard

Salt and black or white pepper

1-1/2 tablespoons red wine vinegar

2 cups grape seed oil or other neutral vegetable oil

1 cup extra virgin olive oil

1/2 ounce lemon juice

Steps:

Bring water to a boil.

In a blender or food processor, combine the egg yolks, mustard, salt, pepper, and vinegar. Purée until smooth. With the machine running, add the grape seed oil and olive oil in a slow, steady stream until emulsified. When the mixture is thick, add the boiling water and lemon juice, and blend. This will whiten the mixture, cook the yolks, and help set the mayonnaise. Date and refrigerate your mayonnaise (not that it will last too long). It will last for a few months refrigerated.

Makes 4 cups

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