Celery Apple Slaw With Sauteed Shrimp

Sonoma Modern American

Celery Apple Slaw with sauted shrimp

Serves 4


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.


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!!!!!