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Field Greens With Shrimp, Corn And Ginger
* Exported from MasterCook *
Field Greens With Shrimp, Corn And Ginger
Recipe By : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
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Ginger dressing:
3 Tablespoons mayonnaise
3 Tablespoons Champagne vinegar or white wine vinegar
1 Tablespoon water or orange juice
3 Tablespoons olive oil
1 Piece fresh gingerroot -- (2 inch) peeled and
thinly sliced crosswise
Salt and freshly ground black pepper to
taste
1 Large Ear white (or yellow) corn -- husked and kernels
removed
About 1 tablespoon olive oil
24 Large uncooked shrimp -- shelled and
deveined
7 Cups packed bite sized mixed salad greens -- (about 7
ounces)
2 Tablespoons fresh minced green onions or chives
For the Ginger Dressing, mix the mayonnaise in a small bowl with the vinegar
and water or orange juice. Whisk in the oil in a slow, thin stream. Press each
ginger slice in a garlic press over a small glass, yielding about 2 teaspoons
of juice. Add the ginger juice to the dressing to taste. Season with salt and
pepper. (This can be prepared ahead, covered and set aside at room temperature
for about 2 hours or refrigerated until 1 hour before serving.)
Cook corn kernels in a pot of simmering water for 5 minutes; drain. (This can
be prepared ahead and set aside at room temperature.)
Place a heavy small nonstick skillet over medium heat and film it with oil.
Add the shrimp and cook until just pink, for about 2 minutes total, turning
with tongs halfway. (This can be prepared ahead and set aside at cool room
temperature for several hours.)
To serve, mix the corn and salad greens in a large bowl. Gently toss with
enough dressing to coat lightly. Mound the salad in the center of 4 or 6 large
plates. Mix the shrimp with several tablespoons of the remaining dressing to
coat lightly. Arrange the shrimp around the salad. Sprinkle the salad with
green onions. Serve immediately.
Yield: 4 to 6 servings
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