INGREDIENTS:Shrimp:
1 dozen large shrimp
1 medium carrot, coarsely chopped
1 small onion, coarsely chopped
3 cups water
1 cup white wine
1 bouquet garni
Sauce:
½ pound California seedless green grapes (approximately 1 cup)
½ cup water
½ pound tomatillos
¼ jalapeño pepper
1 shallot
1 clove garlic
2-3 Tbsp. canola oil
to taste, salt and pepper
Shallot Mayonnaise:
1 Tbsp. minced shallots
1 Tbsp. olive oil
1 egg yolk
½ cup light oil (canola or canola/ olive oil blend)
to taste, salt and pepper
1 cup red Merlot lettuce or other red leaf lettuce, sliced into chiffonade
3 Tbsp. oil and vinegar dressingDIRECTIONS:Peel the shrimp, leaving tails on and reserving shells. Place shrimp in a medium bowl and refrigerate. Place shrimp shells and remaining ingredients in a medium saucepan and bring to boil. Reduce heat and simmer for 40 minutes. Strain and pour hot liquid over reserved shrimp and set aside.
For the sauce, put grapes and water in a medium saucepan and bring to a boil. Reduce heat and simmer 15 minutes to soften the grapes. Roast the tomatillos over a grill or stove burner until skin blackens and blisters. Place in a plastic bag and seal. Allow the tomatillos to steam until just cool enough to handle. Remove from bag and peel the skin off the tomatillos. Blend softened grapes, tomatillos, jalapeno pepper, shallot and garlic together in a blender or food processor or with a stick blender. Chill in the refrigerator.
Place large saute pan over medium heat. Allow to heat up for 4 to 5 minutes. Add a light film of canola oil to the hot pan and add grape puree. Season to taste with salt and pepper.
To finish, toast the shallots with the olive oil in a small saute pan. Set aside. Whisk egg yolk until smooth. Continue to whisk while adding light oil to yolk one drop at a time. Add toasted shallots. Season to taste with salt and pepper.
Divide the cooled grape-tomatillo sauce on 4 medium plates. Toss lettuce with oil and vinegar dressing and divide among the plates. Remove shrimp from poaching liquid. Slice each shrimp lengthwise up to the tail. Toss with the shallot mayonnaise and place 3 shrimp each on top of the lettuce. Serve.SERVINGS:4 servingsFrom:Tim Woods, Echo Restaurant, Fresno, Calif.