Shrimp, Grated Granny Smith and Empereur Salad with Spicy Pineapple Salsa

Name: Shrimp, Grated Granny Smith and Empereur Salad with Spicy Pineapple Salsa
Yield: 4 servings
Ingredients: 24 (16/20) shrimps peeled and deveined; 1/4 pineapple peeled and diced; 1 red chili pepper; 1 Granny Smith apple peeled and grated; 1 red bell pepper roasted; peeled and diced; 2 tbsp (30 mL) olive oil; 2 sprigs of fresh thyme; 4 oz (120 g) Canadian Empereur cheese grated; Salt and pepper to taste; 2 pinches of Cajun spice; 2 Belgian endives; 1/4 cup (60 mL) lemon juice; 3/4 cup (180 mL) grapeseed oil

By Jean-Pierre Challet

Prep: 15 min
Cooking:

Yields 4 servings

Ingredients

24 (16/20) shrimps peeled and deveined
1/4 pineapple peeled and diced
1 red chili pepper
1 Granny Smith apple peeled and grated
1 red bell pepper roasted, peeled and diced
2 tbsp (30 mL) olive oil
2 sprigs of fresh thyme
4 oz (120 g) Canadian Empereur cheese grated
Salt and pepper to taste
2 pinches of Cajun spice
2 Belgian endives
1/4 cup (60 mL) lemon juice
3/4 cup (180 mL) grapeseed oil

READY FOR REWARDS?

Preparation

Dice the pineapple into small cubes. Roast the red pepper, remove the peel, and dice into small cubes. Chop the chili pepper finely.

Make the dressing with the lemon juice and grapeseed oil. Add the spices, salt, and pepper.

Sear the shrimp in a pan with the olive oil. Wash and cut up the endives. Peel the apple.

Mix a bit of the dressing with the endive and place in the middle of a plate.

Arrange the shrimp around the endive and sprinkle with chopped thyme. Mix the rest of the thyme with the pineapple and some dressing. Place around the shrimp. Grate the apple and mix with the Canadian Empereur cheese. Spread over the shrimp.

Jean-Pierre Challet, Chef de cuisine, Windsor Arms, Toronto