Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

• E-mail to a friend
• Print it!
• Comments
  (0)

Directions:

For Shrimp:
Cut large stems of cilantro. Peel Garlic. Roughly crush pepper in spice grinder. Combine all in Kitchenaid with 1/2 cup Olive Oil. Chop until evenly blended but still coarse, adding more oil as needed. Toss with shrimp until well coated, then marinate over night.

For Cranberries
Combine all then bring to boil. Simmer for 5 minutes, then let steep.

For Salad
Lay cous cous on sheet pan then toast to 350 degree oven until golden. Bring stock to boil, add cous cous, curry and thyme then reduce to simmer. Simmer for 10 minutes, then pull and cool. Peel and mince shallots. Heat pan until smoking, coat bottom with grapeseed oil, then add shallots and cook until tender, being careful not to brown. Cool. Mince chili. Cover with boiling water, steep for 10 minutes, then drain. Pick Parsley, then chop. In a large bowl, combine cous cous, shallots, cranberries, chili to taste, parsley and 3T olive oil. Add salt and cranberry steeping liquid to taste and additional olive oil as needed. Cover and keep cool.

For Paste
Peel and chop ginger. Seed Bell pepper and chop. Split and stem thai chilies. Peel and chop shallots. Heat pan until smoking then add 1/4 cup olive oil and all above ingredients. Cook until tender and slightly charred. While hot, blend until smooth. Drain off any excess oil then mix in sriracha.

For Cucumber
Spit and seed cucumbers. Pulse in kitchenaid until roughly chopped. Drain off excess liquid. Pick and thinly chiffonade mint. Combine all, dress lightly with olive oil and season to taste with salt.

For Salsa
Chop lime segments. Drain off excess juice. Wash, pick, and chop parsley. Combine, lightly dress with olive oil, then season with salt.

To Serve:
Wash and dry lettuce. Skewer shrimp, season with salt, and drizzle with olive oil. Grill, flipping once, until shrimp is opaque but not hard. Put lettuce on plate, fill with salad, then top with shrimp. Place condiments on the side. Top shrimp with cilantro sprig and sprinkle with maldon.

• Send a link
• Print it

Ingredients:

For Shrimp
1 lb Shrimp – Peeled and cleaned
1/2 lb Cilantro
1 Head Garlic
Olive Oil
1T Black Peppercorns

Pickled Cranberries
1/2 cup Dried Cranberries
Red Wine to Cover
4 Sprigs Thyme
1/4 T Salt

For Cous Cous
2 c Israeli Cous Cous
2 1/2 C Vegetable Stock
1T Curry Powder
5 Sprigs Thyme
2 Shallots
1 bunch Parsley
1 pc Dried Ancho Chili
Red Wine Vinegar
Olive Oil
Salt

Chili Paste
1 large piece of ginger
2 Dried Thai Chili
1 Red Bell Pepper
1 Shallot
1T Sriracha

Cucumber Relish
1 English Cucumber
5 Sprigs Mint
Olive Oil
Salt

Lime Salsa
3 limes – segmented
4 sprigs Parsley
Olive Oil
Salt
Boston Lettuce
Cilantro
Malden Salt

Related Tags:

Related Recipes:

• Olive Oil Poached Shrimp with Avocado, Cucumber, Lime & Grilled Pepper Salad
• Peach BBQ Glazed Salmon with Crab Avocado Salad
• Grilled Sirloin with Grilled Spring Salad with 2 Sauces