Rock Shrimp Martini With Orange Oil |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Ingredients:
2 ears fresh corn |
2 medium red onions |
olive oil |
salt and pepper |
2 tablespoons butter |
1 lb mushroom, sliced |
1 head romaine lettuce, sliced |
2 lbs cleaned rock shrimp |
1/4 cup chopped fresh herb (dill, tarragon, chives) |
1 tablespoon orange oil |
Directions:
1. Bring a large pot of salted water to a boil.
2. Shuck the corn, discarding all of the silk, and add the ears to the boiling water.
3. Cook for 5 minutes, drain and let cool.
4. Using a sharp knife, slice the kernels from the ears and set aside.
5. Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper.
6. Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes.
7. (Alternatively, you can broil the onion slices in the oven.).
8. Let cool, then dice the slices.
9. Heat 1 tablespoon of butter in a medium skillet and sauté the mushrooms over medium-high heat just until tender, 3 to 5 minutes.
10. In a large bowl, combine the corn, onions and mushrooms and toss to mix.
11. Set aside.
12. Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves.
13. Set aside.
14. Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned).
15. Add the rock shrimp with salt and pepper.
16. Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.
17. Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil.
18. Toss to thoroughly coat and taste for seasoning.
19. Serve In a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.
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