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1
In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper.
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2
Stir with a whisk until well combined, then add beet puree.
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3
Shell and devein shrimp.
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4
Slice them on an angle into 4 pieces.
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5
In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned.
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6
Add shrimp and cook 3 minutes, turning them lightly until they are just opaque.
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7
Add the vermouth, cream and tomato paste, then simmer for 4 more minutes.
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8
Season to taste with salt and pepper and add parsley.
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9
Set aside.
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10
In a mixing bowl, combine the 6 ingredients, blending well.
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11
In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer.
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12
Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls.
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13
Carefully place 2 or 3 at a time into the oil.
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14
Fry until golden brown, about 2 or 3 minutes.
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15
Place on paper towel to drain.
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16
When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell.
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17
Set aside in warm place.
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18
Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them.
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19
Warm the shrimp mixture.
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20
Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces.
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21
Fill with warm shrimp mixture and sprinkle with chervil.
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22
Serve immediately.
