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Poached Shrimp Salad with Citrus Horseradish Vinaigrette

A delicious recipe from Chef Steven Fretz.
Poached Shrimp Salad with Citrus Horseradish Vinaigrette
Ingredients for Salad
  • 1# Peeled & Cooked 26/30 Shrimp (Can Be Store Bought)
  • 1 Bunch Large Asparagus
  • 2 Avocados, Split And Cored
  • 2 Cara Cara Oranges, Peeled And Sliced
  • 2 Oro Blanco, Peeled And Sliced
  • 2 Clementines, Peeled
  • 2 Bunches Frisee Lettuce, Chopped
  • 1 Pint Citrus Horseradish Vinaigrette (Recipe Follows)
  • Olive Oil As Needed
  • Kosher Salt As Needed
ingredients for Horseradish Vinaigrette
  • 1 Tbs Prepared Horseradish
  • 3 Tbs Honey
  • 3 Tbs Honey
  • 2 Tbs Dijon Mustard
  • 2 Tbs Minced Shallots
  • 1 Orange Zest
  • 1/2 Tsp Thyme, Minced
  • 1/4 Cup Champagne Vinegar
  • 3/4 Cup Evoo
  • Salt To Taste


Poached Shrimp Salad - Home & Family

Chef Steven Fretz is in the kitchen whipping up a seafood dish with a horseradish vinaigrette.

Steps for the Salad

1. Preheat the grill to medium high heat. On a small tray season the asparagus and avocado with olive oil and salt. Place asparagus and avocados on the grill and turn every minute for 4 minutes total.
Remove from grill and let cool at room temp.

2. In a large mixing, place avocados, asparagus, poached shrimp, citrus segments, and frisee. Drizzle in citrus horseradish vinaigrette and season with salt. Gently toss salad and place in chilled serving bowl.

Steps for Vinaigrette

1. Combine All Ingredients Except Oil

2. Whisk In Oil Slowly To Emulsify


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