Berbere Shrimp Salad
1/2C white wine
1 Bay leaf
1/2t black peppercorn
Salt & Pepper
1lb shrimp, peeled, deveined, cut lengthwise
1t garlic paste (4:1, garlic: salt, blended smooth)
4T plain yogurt
1T lemon juice
4T extra virgin olive oil
1C grape tomatoes
Salt & Pepper
1/4C extra virgin olive oil
1/4C pine nuts, toasted
1 fennel bulb
4oz mixed lettuce
Bring poaching liquid to heavy rolling boil, (use lid to increase water temp).
Drop shrimp into poaching liquid, stir.
After 30 seconds the shrimp will turn white and curl, remove immediately into ice-water bath for at least 10 minutes.
Puree garlic paste, yogurt, Berberé & lemon juice in blender.
While it’s blending, drizzle in olive oil.
Split grape tomatoes in-half lengthwise, place cut-side up on sheet pan lined with parchment.
Bake in oven at 200° for about 2-4 hours. Check every frequently after 1.5 hours. Look for all the moisture to evaporate, and the tomato to shrink and attach to the parchment.
Remove and let cool.
Peel tomatoes off parchment paper, put in refrigerator container and cover tomatoes in oil. They will be fridge-stable for months.
Split fennel bulb lengthwise.
Rub in oil, sprinkle S&P, then sear both sides on grill or cast iron skillet.
Place in paper bag, let rest for 30 minutes.
Cut bulb against the grain for narrow ribbons.
In large bowl, toss shrimp, dressing, tomatoes, fennel, mixed greens & toasted pine nuts. Arrange on plate, serve immediately.