Stafford's Featured Recipe
The following recipe is from Stafford's Cookbook: 40 years of Recipes from the Bay View Inn. Please feel free to contact Stafford's Corporate Chef, Chef Gerald with questions or comments related to the Stafford's culinary operation. We thank you for your interest and hope you will enjoy having the taste of Stafford's in your own home.
Red Curry Roasted Shrimp On Snow Pea Mandarin Salad
Ingredients
30 Pieces U-16 Jumbo Shrimp -- peeled and deveined\
2 Tablespoons Red Thai Curry Paste
2 Tablespoons Olive Oil
Snow Pea, Bok Choy and Mandarin Salad
1/2 Pound Snow Pea Pod, Fresh -- destrung and julienned
3 Small Baby Bok Choy -- cut on bias 1/2 inch thick
1 Cup Mandarin Oranges
2 Ounces Fresh Lemon Juice
4 Ounces Extra Virgin Olive Oil
1 Tablespoon Honey
1/2 Teaspoon Kosher Salt
1 Pinch Fresh Black Pepper
3 Ounces Thai Sweet Chile Sauce -- to drizzle
Exotic Fruit Relish (optional)
1/2 Whole Papaya -- peeled and diced
1/4 Whole Pineapple -- peeled and diced
1/2 Whole Mango -- peeled and diced
1 Tablespoon Cilantro
1 Teaspoon Jalapeno -- seeded and chopped
1 1/2 Tablespoons Extra Virgin Olive Oil
1 Whole Lime Juice
1/2 Teaspoon Red Pepper Flakes
Lemon Vinaigrette
In bowl combine fresh lemon juice, salt and black pepper. With whisk begin slowing incorporating extra virgin olive oil. Lemon vinaigrette may be made up to 3 days in advance.
Exotic Fruit Relish
Combine diced fruit with cilantro, jalapeno. Add the lime juice and extra virgin olive oil. Finish with red pepper flakes. Mix well. Fruit relish may be made up to 3 days in advance.
Creating the Salad
Heat a saute pan with oil to medium temperature. Rub shrimp with the curry paste and sprinkle with a bit of kosher salt. Saute shrimp to desired doneness, being careful not to brown shrimp too
much (due to curry). Remove pan from heat. Remove shrimp and reserve warm. In warm pan add the pea pod julienne, sliced baby bok choy and mandarin oranges. Lightly warm - wilt, season with a pinch of salt and pepper.
Assembling the Plate
Drizzle the Thai sweet chile sauce on the plate. Mound up pea pod salad and arrange cooked shrimp on top. Garnish with optional Exotic Fruit Relish. Serve immediately.
