Makes 10 servings
Shrimp & Mirliton Slaw:
2 pounds shrimp
1 teaspoon table salt
2 cups raw shredded radicchio
1 dash cayenne pepper (optional)
2 fresh lemons yield lemon juice
1 tablespoon fresh parsley
3 pounds mirliton
1/4 cup fresh tarragon
2 large raw egg yolks
1 fresh lemon, juiced
2 tablespoons plain, Greek-style yogurt
1 tablespoon Steen’s cane vinegar
1 teaspoon dijon mustard
1 tablespoon raw shallots, chopped
2 cups pecan oil
To prepare shrimp, rinse under cold water; set aside. In a large pot, combine salt, radicchio, pepper, lemon juice, parsley, and mirliton. Bring to a boil and simmer for 20 minutes to marry the flavors.
Place shrimp in the hot liquid, stir, and turn off heat. Stir the shrimp for one more minute.
Drain shrimp and spread on a sheet tray to cool at room temp for 15 minutes. Cool completely.
To prepare tarragon emulsion, combine tarragon, egg yolks, lemon juice, yogurt, vinegar, mustard, and shallots in bowl of food processor. Process until mixture is very frothy and light in color.
With processor running, slowly add pecan oil in a thin stream to create a thick emulsion. Stop the processor. Adjust seasonings and refrigerate until needed.
To prepare mirliton slaw, peel mirlitons with a sharp knife or a peeler. Cut mirlitons in half and remove seeds. Cut into 1/4 inch x 1/4 inch x 2 inch sticks.
In a large stainless steel bowl, combine mirlitons, shrimp, and parsley. Add enough emulsion to moisten. Add lemon juice or vinegar to adjust acidity as needed. Season with salt and pepper.
Either on a large platter or on chilled salad plates, arrange radicchio leaves as a base. Mound slaw in the center and garnish with sprig of tarragon.
Per serving: 165 calories, 6 grams fat, 1 grams saturated fat, 376 mg sodium, 8 grams carbohydrate, 2.5 grams fiber, 2.5 grams sugar, 20 grams protein.