Sunday, August 19, 2007

Urfa Biber recipe

I was fortunate enough to attend the James Beard Foundation's "Chefs and Champagne "benefit at the Wölffer Winery in Sagaponack a few weeks ago and had an outrageous dish prepared by Chef Craig Koketsu of Quality Meats and Park Avenue Summer in NYC http://www.parkavenyc.com/.
He created a simple dish using shrimp with urfa biber peppers topped with a crunchy. light and refreshing juliennne of vegetables.
I will try to recreate this dish below with my own touches, of course:

Urfa Biber Shrimp with Crispy Julienne Vegetable Salad
adapted from Craig Koketsu of Park Ave. Summer
For the Shrimp
1lb large raw shrimp, peeled and deveined, tails left on
juice of 1/2 a lemon
large pinch of Global Palate Murray River apricot flake salt
1 small clove of garlic , minced
1T Global Palate Urfa Biber Turkish pepper flakes or to taste
2T olive oil

For the Salad
1 Japanese cucumber or 1/2 of a hothouse cuke, peeled, seeded and cut into very thin julienne
1C green papaya ,cut into very thin julienne or 1/2 of a Jicama peeled and julienned
1 large carrot, trimmed , peeled and cut into very thin julienne
1/2 sweet red bell pepper, cut into a very thin julienne
1t of Murray River apricot flake salt
1/2t ground white pepper
1/4C rice vinegar
1t sugar

Mix all of the ingredients for the shrimp except for 1T of the olive oil and let marinate for 1/2hr.
Pre-heat a large heavy skillet or wok and add the remaining olive oil adding a bit more if not enough.
Drain the shrimp and add to the hot pan, sautéeing quickly and stirring frequently to cook evenly.
Cook the shrimp until just pink and firm to the touch.
Remove from the pan and let cool. This may be done up to 1/2 a day ahead of time.

To make the salad, combine the the salt, sugar, white pepper and rice vinegar stirring well to dissolve the sugar. 10 min. before serving, place the julienned vegetables in a large non-reactive bowl and pour the dressing over them. Toss gently but thoroughly to evenly coat all of the pieces. Taste and adjust seasoning if necessary.

To plate, evenly divide the shrimp up onto the center of 4 large salad plates; toss the vegetable salad one more time and gently place a mound of the salad on top of the shrimp. Drizzle any remaining dressing over the portions and serve.
DELICIOUS!
Serves 4 as a first course or 10 as an hors d'oeuvre.

1 comment:

Pebbles said...

Thanks for writing this.