Rock Shrimp With Black Pepper-Vanilla Bean Vinaigrette Recipe

Name: Rock Shrimp With Black Pepper-Vanilla Bean Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vinaigrette; 3 tablespoons fresh orange juice; 3 tablespoons fresh lemon juice; 6 tablespoons rice wine vinegar; 3 vanilla beans; 3 teaspoons black pepper; 3/4 cup canola oil; 3/4 cup olive oil; for the salad; 3 heads of butter lettuce; 1/2 cup slivered almonds, toasted; 2 lb cooked rock shrimp; 1 Fuyu persimmons (Be sure NOT to use Hachiya...very tanic); 1/4 cup red peppercorns

Servings: persons

vinaigrette
3 tablespoons fresh orange juice
3 tablespoons fresh lemon juice
6 tablespoons rice wine vinegar
3 vanilla beans
3 teaspoons black pepper
3/4 cup canola oil
3/4 cup olive oil
for the salad
3 heads of butter lettuce
1/2 cup slivered almonds, toasted
2 lb cooked rock shrimp
1 Fuyu persimmons (Be sure NOT to use Hachiya...very tanic)
1/4 cup red peppercorns

1
Slit open the vanilla bean and scrape the pulp from the skin.
2
Grind the black pepper.
3
Combine the bean pulp, black pepper, orange juice, lemon juice, vinegar and oils and whisk. OR, put all ingredients in a jar and shake well.
4
Hand tear the lettuce (after washing) into bite size pieces.
5
With a mandoline or Benringer slice the persimmons into strips and add to salad.
6
Add the cooled toasted almond slivers. Add the rock shrimp.
7
Add the vinaigrette and toss the salad.
8
Sprinkle with red peppercorns

1327

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: vinaigrette, 3 tablespoons fresh orange juice, 3 tablespoons fresh lemon juice, 6 tablespoons rice wine vinegar, and more.

Yes, Rock Shrimp With Black Pepper-Vanilla Bean Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rock Shrimp With Black Pepper-Vanilla Bean Vinaigrette

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