Micro Sprouts with shrimp, avocado, mandarin oranges, red onion confit, and goat cheese with orange sage vinaigrette

Submitted by: Gary Klinefelter, Executive Chef, Shannopin Country Club,

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
2 ea. 16-20 count shrimp, peeled and deveined
mandarin orange segments
1/2 avocado
1 cup micro greens
1 tbsp. red onion confit (recipe follows)
1 tbsp. goat cheese, crumbled
1 oz. orange sage vinaigrette (recipe follows)
1 cup orange juice
to taste salt and white pepper

Procedure:
• Season shrimp with salt and pepper. Place orange juice in sauté pan with shrimp. Bring to a light simmer and continue simmering until shrimp is completely cooked through. (You may choose to serve the shrimp hot or chilled.)
• Arrange micro greens into a small nest. Place avocado half on top, with onion confit in the indentation left by the pit. Sprinkle crumbled goat cheese on top.
• Arrange shrimp at the edge of micro greens. Place mandarin oranges around. Drizzle with orange sage vinaigrette. Garnish with citrus flatbread.

For the Red Onion Confit:
Amt Ingredient
1/2 cup turbinado sugar
1/4 cup lemon juice
1 red onion, sliced very thin

Procedure:
• Combine sugar and lemon juice together in a small pan. Cook until all sugar is dissolved.
• Add red onion and slowly cook until syrupy and liquid is absorbed. Allow to cool.

For the Orange Sage Vinaigrette:
Amt Ingredient
1/2 cup orange juice
1/2 shallot, peeled
3 leaves fresh sage
3 tbsp. honey
1/2 tbsp fresh lemon juice
1.5 ozs. champagne vinegar
2.5 tbsp. turbinado sugar
6 ozs. grapeseed oil
pinch salt
pinch white pepper

Procedure:
• Blend all ingredients, except for the oil, in a blender.
• Slowly add the oil in a thin stream until completely emulsified.