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Sonoma Modern American
Celery Apple Slaw with sauted shrimp
Serves 4
Shrimp
12 oz peeled and deveined large shrimp
2 T chopped shallots
1 tsp chopped garlic
1 tsp ground coriander
1 T chopped parsley
1 tsp chopped rosemary
3 T olive oil
Heat a large sauté pan over med heat for 3 min. Season shrimp with a pinch of the coriander, salt and pepper. Add oil to pan. Place shrimp flat in pan. Cook until shrimp is pink, about 1 ½ min. Flip shrimp and add shallots, garlic and coriander. Cook 1 min. Toss shrimp with herbs. Place shrimp on plates or a platter. Cover with the slaw.
Slaw
1 wine sap apple
1 stalk celery
¼ cup grated carrots
1 T cider vinegar
3 T extra virgin olive oil
1 T apple cider
1 tsp chopped shallots
1 T chopped parsley
Combine vinegar, shallots, oil and cider. Set aside. Slice the celery on a thin bias. On a mandolin julienne the apple. Mix together with some of the vinaigrette. Toss in parsley. Serve over or under the shrimp. Enjoy!!!!!
