Mayport Shrimp Salad

Light and flavorful, this salad is a great addition to a Sunday brunch or luncheon.

By / Photography By Maria Conover | March 21, 2017

Instructions

Fill medium bowl with ice water; set aside. Bring court bouillon to boil. Add shrimp; reduce heat to low, cover and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water. Drain, peel and devein shrimp. Use a microplane to zest lemons and avoid the white pith. Combine all ingredients for vinaigrette in a nonreactive bowl. Mix gently to distribute ingredients evenly. Let rest for 30 minutes to allow flavors to marry and develop. Combine shrimp and vinaigrette in large nonreactive bowl and mix gently to coat shrimp with vinaigrette. Divide baby arugula evenly and place in the center of 4 wide, shallow bowls. Place ΒΌ of dressed shrimp on top of baby arugula in each bowl. Spoon remaining vinaigrette over shrimp and arugula. Serves 4 as main course or 8 as a starter.

 

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Ingredients

  • 2 pounds unpeeled, large raw Mayport shrimp (26/30 count)
  • 4 quarts court bouillon or water, for poaching
  • 6 ounces baby arugula
For the vinaigrette
  • Zest of 4 lemons (yellow only)
  • 8 ripe kumquats, sliced in 1/8-inch-thick rounds, seeds removed
  • 1/4 cup lemon juice
  • 1/2 cup fruity extra-virgin olive oil
  • 1/4 cup shallots, 1/8-inch dice
  • 1/4 cup chives, cut to 1/8-inch
  • 1/2 cup cucumber, 1/4-inch dice
  • 1/4 cup horseradish, grated
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 2 teaspoons freshly ground black pepper
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