JACKSONVILLE, Fla. – Maui Wowie Shrimp Salad
Feta, Butter Leaf Lettuce, Avocado and Caper Lime Vinaigrette
Caper Lime Vinaigrette
Ingredients
1 cup chopped shallots
1.5 cup capers
2 cups lime juice
2 cups caper juice
3.5 cups soy bean oil
1/4 cup Dijon mustard
3/4 cup honey
1/2 tsp. white pepper
Instructions
Place shallots, capers, mustard, honey, lime juice, caper juice into blender and blend until smooth.
Adjust the blender setting to low, and slowly add olive oil.
Adjust flavor by seasoning with white pepper.
Pour caper vinaigrette into a squeeze bottle and shake vigorously before each use.
Shrimp
Ingredients
1 lb. roasted shrimp shells
1/2 lb. mirepoix
3/4 cup crushed lemon grass
6 lemons (juice of)
1 gallon water
2 pieces bay leaf
2 oz. oil
1 tbsp. kosher salt
1/2 tsp. black pepper
Instructions
Heat oil in a stockpot, add mirepoix and shrimp shells, and sauté until tender.
Add water, lemon grass, lemon juice, bay leaf and simmer gently for 30 minutes.
Taste for salt and pepper.
Strain and use as poaching liquid for shrimp.
Bring court bouillon to a simmer and reduce to low heat. Submerge shrimp into bouillon and cook shrimp for approximately 2-3 minutes or until done.
Remove cooked shrimp and place onto a sheet pan, place shrimp immediately into the fridge. Cool completely, peel and dice.
Crostini
Ingredients
1 each French baguette (sliced ¼ inch thick)
8 oz. butter
1 tbsp. sautéed garlic
1 tbsp. chopped basil
1 tbsp. chopped thyme
1 tbsp. chopped parsley
1.5 tbsp. kosher salt
1 tsp. black pepper
Instructions
Place softened butter in a mixing bowl and combine all ingredients. Whip until fully combined.
Evenly spread butter on both sides of the crostini.
Place crostini on a parchment lined sheet pan.
Bake at 350 degrees for 5-6 minutes or until golden brown.
Final Plating
Ingredients
15 pieces of shrimp (5 each, diced into 1/3)
2 tsp. sweet onions
1 tbsp. feta cheese
1 tsp. capers
2 oz. diced avocado
1 oz. bibb lettuce
.25 oz. romaine lettuce
.25 oz. frisee (whites only)
5 slices of vine ripened tomatoes
3 tbsp. caper lime vinaigrette
1/8 tsp. kosher salt
1/4 tsp. black pepper
1 each crostini
Instructions
Lay five slices of tomatoes on a cold plate. Arrange tomatoes into a bull’s eye with a round empty circle in the middle. Season tomatoes with kosher salt and pepper.
Place bibb, romaine, frisee, onions, feta, capers, shrimp, avocado, salt, pepper and 1 oz. of caper lime vinaigrette into a mixing bowl and gently toss.
Lightly drizzle 1 tbsp. of caper Lime vinaigrette around the plate and prop crostini on top
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Lobster California Roll
Avocado, Cucumber and Tobiko
Lobster Salad Mix
Ingredients
1 lobster claw mix
2.5 lobster slippers
1.5 cups kewpie mayo
1/4 cup yuzu juice
1.5 tbsp. red tobiko
1.5 tbsp. sautéed garlic
1.5 tbsp. sautéed ginger
1.5 tbsp. olive oil
3 grams kosher salt
Instructions
Squeeze all the water out of the lobster claw mix and hand pick any shells or bones out of the mix.
Cook lobster slippers in steamer until fully cooked. Let it cool and squeeze out all water.
Combine both types of meat.
In a small pan, lightly sauté the garlic and ginger with the olive oil. Allow to cool to room temperature.
Next, mix all ingredients and season. Cool immediately.
Final Plating
Ingredients
1.5 oz. lobster salad mix
2 each cucumber sticks (seeds removed)
2 slices avocado
1 tsp. red tobiko & orange tobiko
1 tsp. mixed toasted black & white sesame seeds
1 each half sheet nori
2 oz. sushi rice
1/2 oz. pickled ginger
1/4 oz. wasabi
Instructions
Form a thin layer of sushi rice evenly over rough side of the seaweed with the nori facing horizontally.
Sprinkle sesame seeds and tobiko evenly over the rice. Flip over.
Place the cucumber sticks, avocado and lobster mix centered evenly across the shiny side of the nori.
Roll and form with as an inside out roll using makisu and plastic wrap. Make sure the ends are even.
Cut into 6 pieces and stagger evenly across the plate then garnish with wasabi and ginger.