June 24, 2008 | Morning News | WGNTV.com | WGN TV

June 24, 2008

Sautéed Shrimp with Quinoia, Asparagus and Avocado Salad, Citrus-Coriander Dressing

AigreDoux
230 W. Kinzie
Chicago
(312) 329-9400
aigredouxchicago.com

Sautéed Shrimp with Quinoia, Asparagus and Avocado Salad, Citrus-Coriander Dressing
Yields 4 servings

Sautéed Shrimp

Ingredients:
16 large shrimp, deveined and shelled

1/2 tsp paprika (Spanish paprika, if possible)
1 Tbsp olive oil
Kosher salt and black pepper

Cooking Process:
1. Heat pan over medium heat, add olive oil.
2. Season shrimp with salt and black pepper.
3. Add to heated pan, cook for 2 minutes on each side until shrimp are cooked through.
4. Remove from pan and set aside.

Quinoia

Ingredients:
1 cup dried quinoia
1 1/2 cups chicken stock (or water)
2 cloves garlic, minced
1 med onion, diced
4 springs of thyme
1 dried bay leaf
2 Tbsp olive oil
Kosher salt and Black Pepper (to taste)

Cooking Process:
1. Sauté onions over medium-low heat until translucent, season with salt and black pepper.
2. Add garlic, sauté for 2 minutes until fragrant.
3. Add quinoia, bay leaf and thyme, cook for one minute.
4. Add chicken stock or water, bring to a boil over high heat and cover. Reduce heat to medium-low and cook for 15-20 minutes or until the quinoia is cooked.
5. Season with salt and black pepper.

Citrus Dressing

Ingredients:
1 cups rice wine vinegar
1 tsp honey
1/4 cup vegetable oil
1 tsp orange zest
1 tsp lemon zest
2 tsp coriander, toasted and cracked

Cooking Process:
1. Place all ingredients inside a bowl. Wisk to incorporate.

Asparagus and Avocado Salad

Ingredients:
6 asparagus, large
2 avocado
4 basil leaves
10 cherry tomatoes, halved
Kosher salt and black pepper
Coriander-Citrus Vinaigrette (see above)

Cooking Process:
1. Peel asparagus lengthwise with a peeler into ribbons and place into a bowl.
2. Halve the avocado and remove pit. Cut the halves into 1/4 inch squares and remove with a spoon and add to the asparagus.
3. Pick basil into pieces and add to the remaining ingredients.
4. Add cherry tomatoes.
5. Toss together with salt, black pepper and Coriander-Citrus Vinaigrette.

To Finish:
1. Place hot quinoia in the middle of a platter. Top with sautéed shrimp and asparagus-avocado salad. Serve immediately.