0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 50 min |
| Active: |
1 hr 25 min |
| Yield: |
8 to 10 servings |
Ingredients
- 2 pounds extra-large (U-10) shrimp, peeled and deveined
- 1 bunch each marjoram, oregano, thyme and parsley, roughly chopped
- 1 bunch each marjoram, oregano, thyme and parsley, roughly chopped
- 3 lemons, zested and juiced
- 2 tablespoons smoked paprika
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Canola oil
- 3 heads cauliflower (1 purple, 1 Romanesco, 1 yellow)
- 1/2 cup honey
- 2 1/4 cups sparkling wine
- One 4-inch piece ginger, peeled and grated
- 1 pound kumquats, sliced into thirds
- 3 bunches watercress
- 1 bulb fennel, fronds only, chopped
- 1/4 cup sherry vinegar
- 4 tablespoons fennel pollen
- Olive oil, for drizzling
Instructions
- In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.
- Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
- Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.
- Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.
- In a VERY HOT nonstick skillet, sear the cauliflower “steaks” in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.
- In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.
- Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.
- Plate all elements and serve immediately.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
416 |
| Total Fat |
15 g |
| Saturated Fat |
2 g |
| Carbohydrates |
43 g |
| Dietary Fiber |
12 g |
| Sugar |
24 g |
| Protein |
25 g |
| Cholesterol |
146 mg |
| Sodium |
1135 mg |