Honey chipotle shrimp salad from the Restaurant at the Getty Center

Today’s Secret Recipe comes from The Restaurant at The Getty Center in Los Angeles. This restaurant served artful, seasonal dishes in an elegant space adjoining the museum. On the menu they have a delicious honey-chipotle shrimp salad with cilantro-lime dressing and it’s so easy to recreate this dish at home.

Enjoy!

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Honey chipotle shrimp salad from the Restaurant at the Getty Center
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Cilantro lime cream:

  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 bunch cilantro, leaves only, chopped (about ¼ cup)
  • Salt and pepper

In a small bowl, whisk together the sour cream, lime juice and cilantro. Season to taste with salt and pepper. This makes a generous one-half cup cream, more than is needed for the remainder of the recipe; the cream will keep up to 5 days, covered and refrigerated.

Honey chipotle dressing:

  • 1 teaspoon whole-grain mustard
  • 1 teaspoon Dijon mustard
  • 3 egg yolks
  • 1/4 cup lemon juice
  • 2 cups grapeseed oil
  • 2 teaspoons ground chipotle pepper, or to taste
  • 1/4 cup honey, or to taste
  • 1 bunch cilantro, leaves only, chopped (about ¼ cup)
  • Salt and pepper

In the bowl of a food processor, combine the whole-grain and Dijon mustards along with the egg yolks and lemon juice, pulsing to combine. With the processor running, drizzle in the oil to form a mayonnaise. Stir in the chipotle peppers, honey and chopped cilantro to taste. This makes a scant 3 cups dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, about 1 week.

Shrimp:

  • 1 tablespoon olive oil
  • 12 (16 to 20 count) fresh tiger shrimp, peeled and deveined
  • 2 cloves garlic, chopped
  • 1/2 teaspoon chopped parsley
  • 1/2 teaspoon chopped dill
  • 1/2 teaspoon chopped chives
  • Salt and pepper

Heat a sauté pan over medium-high heat until hot. Add the olive oil, then the shrimp, garlic, parsley, dill and chives, and sauté just until the shrimp are lightly pink and opaque, being careful not to overcook. Season to taste with salt and pepper. Set aside.

Salad:

  • 3 cups baby greens
  • 1/2 avocado, sliced
  • 1/4 cup cooked flageolet beans
  • 1/4 cup shaved red onion
  • 1 bunch cilantro leaves
  • 1/4 cup sliced roasted sweet peppers
  • Prepared shrimp
  • Prepared honey chipotle dressing
  • Prepared cilantro lime cream

In a large bowl, toss together the greens, avocado, beans, red onion, cilantro leaves, peppers and shrimp. Add enough dressing to lightly coat the salad, tossing to combine. Plate the salad, drizzling over the cilantro lime cream or serving the cream on the side.

Serves 2

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,
RSN