Warm Shrimp Salad With Champagne Vinegar Sauce
|Medium shrimp||1 Pound, shelled (30 Whole)|
|Mixed salad greens||6 Cup (96 tbs) (Such As Watercress, Radicchio, Young Chicory, Arugula And Mache)|
|Mushroom caps||6 Large, peeled and cut into thin matchsticks|
|Tomatoes||2 , peeled, seeded and finely diced|
|Shallots||3 , minced|
|Champagne vinegar/White wine vinegar||6 Tablespoon|
|Heavy cream||6 Tablespoon|
|Unsalted butter||6 Ounce, cut into pieces (1 1/2 Sticks, At Room Temperature)|
|Cayenne pepper||1 Pinch|
|Chervil sprigs||4 (Fresh, For Garnish)|
1. Split the shrimp along the back, leaving a small portion attached at the top and bottom. Remove the veins. Flatten each shrimp to form a circle. Steam the shrimp until just opaque throughout, about 1 1/2 minutes.
2. Toss the salad greens and arrange on 6 salad plates. Scatter the mushrooms over the top. Place a small mound of diced tomatoes in the center of each salad and surround with 5 shrimp.
3. In a small saucepan, combine the shallots and vinegar. Bring to a boil over moderately high heat and cook until the liquid is reduced to 2 tablespoons, about 2 minutes. Stir in the cream and boil until reduced to 3 tablespoons, 2 to 3 minutes longer.
4. Remove from the heat and whisk in the butter, a few pieces at a time, until thoroughly blended. Stir in the salt and cayenne. Spoon the sauce over the salads and garnish with a sprig of chervil. Serve warm.