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Sonoma Modern American
From Executive Chef Tim Groody
Buffalo Shrimp Salad
Sauce (makes 2 cups)
1/3 minced onion
1 T chopped garlic
3 T olive oil
8 guajillo, ancho or negro chilis
½ cup yuengling or another beer
1/3 cup diced canned tomato
1/3 cup tomato juice from above
¾ cup cider vinegar
hot sauce for your taste
1 T lemon juice
1 tsp honey
Over low to medium heat cook onion & garlic in oil. When soft add chilis & toss. Add all other ingredients (add hot sauce to your liking). Simmer for 20 minutes. Puree in blender till smooth. Adjust salt and heat.
Shrimp Salad (serves 3-4)
1 # peeled and deveined shrimp
1 T chopped parsley
1 tsp chopped rosemary
2 stalks celery cut thin on a bias
½ cup blue cheese to crumble
1 cup baby lettuce
Grill or sauté shrimp. Toss with celery, herb & some of the sauce. On a plate or platter lay down a bed of the lettuce. Toss shrimp & place on top. Crumble cheese over. Serve and Enjoy!!!!!
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