Flambéed Shrimp on Mixed Greens with Lemon Vinaigrette

Posted on 22. Dec, 2009 by Ellen in Canola Recipes

Flambeed Shrimp on mixed green with lemon vinaigrette. Rnnner Up recipe by Jeff Moore, ACC, Brandon, MB

Flambéed Shrimp on Mixed Greens with Lemon Vinaigrette

 

ACC 2009 Competition

Jeff Moore

Runner Up

 Vinaigrette

¼ cup cold pressed canola oil 50 mL

1 Tbsp white balsamic vinegar 15 mL

1 tsp lemon zest 5 mL

1 Tbsp lemon juice 15 mL

 Shrimp

2 Tbsp canola oil 30 mL

1 lb medium size shrimp 500 g

1 garlic clove, minced 1

¼ cup brandy 50 mL

 10 oz salad greens 283 g 

1. Combine dressing ingredients in small bowl and whisk well.
2. Heat 2 Tbsp canola oil into a large non-stick saucepan over medium high heat. Sear shrimp until the shrimp are just beginning to curl, about 2 – 3 minutes.
3. Add garlic and brandy. Bring to a boil. Being careful of surroundings, set brandy on fire, using a lighter or match. The flame will quickly die down.
4. Quickly divide mixed greens onto 4 salad plates. Divide shrimp on top of each portion and drizzle with lemon dressing.
5. Serve immediately.

 Yield: 4 servings.

Ellen

Ellen is two things: bossy and a foodie. She loves to tell everyone why they should cook with canola oil by indulging in her love of cooking and teaching.

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Tags: brandy, cold press canola oil, garlic, shrimp