Seared Tiger Shrimp and Citrus Salad with Galangal Dressing

By akselden

Ingredients

• Galangal dressing:
• 1/2 cup red wine vinegar
• 1/2 cup yellow sugar (or grated palm sugar)
• 3/4 cup fresh lime juice
• 1/3 cup roughly chopped galangal
• 3 tbsp roughly chopped lime leaf
• 2 stalks lemongrass, sliced (use just the bottom 3" at the bulb end)
• 1 tbsp chopped garlic
• 1 minced Thai chili (or add about 1/4 tsp sambal oelek, a hot chili paste)
• 2 or 3 tsp Thai fish sauce (or to taste)
• Citrus salad
• 3 blood oranges or 2 navel oranges, peeled
• and segmented
• 2 grapefruits, peeled and segmented
• 2 tbsp chopped cilantro
• 2 tbsp chopped mint leaves
• 2 tbsp chopped Thai basil leaves or regular basil
• Seared tiger shrimp
• 24 tiger shrimp (about 1-1/2 lbs.), shelled with veins removed
• 1 tsp curry powder
• 1 tsp sea salt
• 1 Tbsp clarified unsalted butter

Preparation

Step 1

1. Place vinegar and sugar into a stainless steel saucepan and heat uncovered on medium-high until it turns into a thick caramel syrup, about 6 to 8 minutes.
2. Stir the lime juice into the syrup. Add the rest of the dressing ingredients. Simmer 4 minutes. Turn off heat and let the dressing steep for 10
minutes. Strain the dressing and discard the chopped vegetables. Makes about 2/3 cup or enough for 6 to 8 appetizer salads.


Citrus salad
1. Toss the citrus salad ingredients together with about half the Galangal Dressing. Reserve the rest of the dressing for the shrimp.

SEARED TIGER SHRIMP
1. Toss the shrimp with the curry powder and sea salt. Heat a heavy skillet- preferably cast-iron until very hot. Put the clarified butter into the skillet and add the seasoned shrimp. Sear shrimp for one minute on each side. Remove from heat and reserve.
2. To serve, place a small mound of the Citrus Salad onto 6 to 8 small plates. Top each mound with three Seared Tiger Shrimp. Drizzle with reserved Galangal Dressing. Makes 6 to 8 appetizer servings.