Cooking seafood can seem like a complicated, even daunting,endeavor, but it doesn’t have to be. Carl Raymond, renowned chef and culinaryconsultant, will prove to you that far from being difficult, preparing andcooking seafood can be easier than pie.
Watch and learn as Carl Raymond walks you through a recipe for shrimp and avocado salad with citrus vinaigrette, featured in his cooking class Fundamentals of Cooking: Fish, held here at Astor Center. This class takes you through the entire process of cooking fish from start to finish- fromselecting the best quality fish in the market, to proper techniques and recipes for a delicious end result.
With this recipe, you can reign “supreme” with elegantly sliced grapefruits and gracefully butterflied shrimp.
Recipe for Shrimp Citrus Salad
- Large Shrimp, such as King Shrimp
- Oil for cooking shrimp (Canola, Grapeseed or Peanut)
- White wine
- Salt & Pepper to taste
Salad:
- Lettuce
- Avocado, sliced
- Grapefruit, supremed
Vinaigrette:
- 2 tbsp grapefruit juice
- 6 tbsp olive oil
- Chopped fresh herb
- Salt & Pepper to taste