Rhinegeist Recipes: Bubbles Vinaigrette



Almond Crusted Shrimp Salad with Bubbles Vinaigrette  

Bubbles Vinaigrette

Ingredients

  • 1 cup of bubbles
  • 1 1/2 tbsp dijon mustard
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chardonnay vinegar 
  • Salt and pepper to taste

Instructions

  • Bring 1 cup of bubbles to a boil in a small skillet or saucepan.
  • Once it reduces to approximately 1/2 a cup, transfer to a medium mixing bowl.
  • Whisk in mustard, vinegar, and olive oil. Salt and pepper to taste.
  • Whisk vigorously until the mixture is blended, then set aside.

Almond Crusted Shrimp Salad

Ingredients

  • 1 lb large raw shrimp (peeled and deveined)
  • 2 eggs
  • 2 cups almond flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 cup minced parsley 
  • 1 tsp citrus peel (dried in spice aisle)
  • 1/2 cup canola oil
  • Arugula
  • Dried cranberries
  • Goat cheese
  • Almond slices
  • Granny Smith and Gala apple slices
  • Radish (sliced thin)

Instructions

  • In a bowl, combine almond flour, all spices, and mince parsley. Mix thoroughly.
  • In a small bowl, beat the eggs till blended.
  • Rinse off the shrimp under cold water then blot dry.
  • Heat canola oil in a medium skillet. While it's heating, dredge shrimp in egg wash, then almond mix and set aside.
  • Once oil is hot, add first round of shrimp to the pan. Let them cook for 2 minutes per side, taking care not to burn.
  • Once all shrimp are golden brown to amber, remove from oil and let them drain on a paper towel.
  • Lightly toss your Bubbles Vinaigrette with salad ingredients and top with shrimp and goat cheese. Enjoy! 

Published on by Rhinegeist.