Anne Kearney's Shrimp and Mirliton Slaw with a Tarragon Emulsion

Recipe for the week of September 25, 1999 Courtesy of Chef Anne Kearney

RECIPE

Anne Kearney's Shrimp and Mirliton Slaw with a Tarragon Emulsion

Shrimp:
2# of 15-20 count shrimp- peel, devein and split lengthwise into two long "half" shrimp
3 lemons
3 tarragon stems
3 bay leaf
6 black peppercorns
6 cloves of garlic, smashed
3 qts water
salt to taste (remember to season the water very generously, almost to salty. The shrimp will absorb the flavors of the poaching liquid.)
Rinse the shrimp under cold water, set aside. Place the remaining ingredients in a 1 gallon or larger pot. Bring to a boil and simmer for 20 minutes to marry the flavors. Place the shrimp into the hot liquid, stir and turn off the heat. Stir the shrimp in this liquid for 1 more minute. Drain and spread onto a sheet tray to cool at room temperature for 15 minutes. Cool completely in the fridge if needed.

Tarragon Emulsion:
2 egg yolks
1 Tbs dijon mustard
1 lemon, juiced
1 Tbs champagne vinegar
1 Tbs chopped shallot
1/4 cup picked fresh tarragon leaves, chopped
1 1/2 vegetable oil
1/2 cup olive oil blend. colavita
salt and white pepper
2 Tbs Creme Fraiche or sour cream
Place egg yolks, mustard, lemon, vinegar, shallot and tarragon in the work bowl of your food processor. Process until very frothy and light in color. Combine the oils and slowly drizzle the oil in a thin stream into the food processor to create a thick emulsion. Stop the machine. Add salt, pepper, and Creme fraiche. process for 30 seconds. Adjust the seasonings and store in fridge until needed.

Mirliton Slaw:
3# of mirlitons
peel the mirliton with a sharp knife or a peeler. Half and remove the seed. Cut 1/4" X 1/4" X 2" sticks. This is easily achieved by using a mandoline with 1/4" attachment.
2 Tbs chopped parsley
1 lemon or 1 Tbs of champagne vinegar to adjust acid, if needed
salt and pepper
1 head of radicchio
In a large stainless bowl combine the shrimp, mirliton and parsley. Add enough emulsion to moisten. Adjust seasoning and acidity as needed. Either on large platter or on chilled salad plates arrange the radicchio leaves as a base. Mound the slaw in the center and garnish with a sprig of tarragon.

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