Ingredients
- 2 unwaxed orange
- 1 small red chili pepper
- 1 vanilla bean
- 1 ginger
- 1 clove of garlic
- 300 g raw peeled shrimp
- 4 tbs olive oil
- 50 ml chicken or turkey broth
- 2 tbs white balsamic vinegar
- salt, pepper
- 200 g lamb’s lettuce
Preparation
1. Use a peeler to peel two thin strips of zest from an orange. Segment the oranges into slices. To do this, cut below the peel and white skin, use a sharp knife to cut out the segments by cutting between the membranes, collecting any juice created.
2. Clean the chili pepper and chop finely. Scrape out the vanilla bean’s pulp. Peel and finely dice the garlic and ginger.
3. Heat the pan on highest level up to the roasting window, switch to a low level and roast the shrimp in batches.
4. Add the orange zest, chili pepper, vanilla, ginger, and garlic and briefly roast everything. Add the collected orange juice, chicken/turkey broth, and vinegar and stir in the olive oil. Season to taste with salt and pepper.
5. Arrange the washed lettuce on plates, spread orange segments and shrimp over top. Drizzle chilled herb marinade over the salad.
This recipe has been tested and approved by AMC.
Reviews