Citrus Shrimp Endive Salad Recipe

Ingredients

Estimated total cost: €18.30 · €4.58/serving

• 12 cups filtered waterEst. price €0.00–€0.00
• 1 carrot, roughly chopped (for added sweetness, roast before adding to the pot)Est. price €0.15–€0.40
• 1 stalk celery, roughly chopped (choose organic for best flavor)Est. price €0.10–€0.25
• 1 lemon, halved (preferably organic to avoid pesticides)Est. price €0.30–€0.70
• 1/2 onion, Vidalia preferred, skin removed (caramelize the onion for a deeper flavor profile)Est. price €0.10–€0.25
• 2 bay leaves, preferably freshly picked (crush gently to release aromatic oils)Est. price €0.20–€0.50
• 1 tablespoon fleur de sel, plus additional for seasoning (adjust salt levels based on personal taste preference)Est. price €0.50–€1.50
• 1 pound large shrimp, unpeeled and deveined (21/25 count) (save shells for a flavorful seafood stock)Est. price €12.00–€20.00
• 4 to 6 heads Belgian endive (select heads with tightly packed leaves)Est. price €4.00–€8.00
• 3 tablespoons freshly chopped tarragon (add at the end of cooking to preserve its delicate flavor)Est. price €0.75–€1.50

Steps

1. 1

   Prepare a court-bouillon by combining water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of salt in a large pot. Bring the mixture to a boil over high heat before reducing it to low heat. Allow the ingredients to simmer gently for approximately 10 minutes to infuse the liquid with flavor for poaching the shrimp.

2. 2

   Prepare a frozen freezer pack enclosed in a sturdy plastic bag or use a large sealable plastic bag filled with ice cubes. Create an ice bath by transferring several cups of broth to a sizable heatproof bowl. Submerge the ice pack in the broth-filled bowl, ensuring thorough chilling by moving it around (refresh the ice as required). Increase the heat to high and bring the rest of the mixture to a vigorous boil. Introduce the shrimp and cook until the shells turn pink and the flesh becomes white, for about 1 to 2 minutes. Be careful not to overcook them.

3. 3

   After draining the shrimp using a colander or a slotted spoon, promptly place them into the chilled liquid to halt the cooking. Keep aside for later use.

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• Cultural note

  Belgian endive is a popular ingredient in European cuisine, particularly in Belgium and France. The combination of citrus shrimp and endive in a salad reflects a blend of Mediterranean and French culinary influences, creating a light and refreshing dish.

• Seasonal note

  Citrus shrimp endive salad is best enjoyed in the spring and summer months when citrus fruits and fresh herbs are in season. Shrimp is also typically more abundant and affordable during this time.

• Health note

  This dish is a nutritious choice as it is low in calories and fat, high in protein, and a good source of fiber. The shrimp provides a significant amount of protein and zinc, while the vegetables and herbs offer essential vitamins and antioxidants.