Recipe for Poached Shrimp Salad - Bedford Village Inn, Bedford, NH

Poached Shrimp Salad Bedford Village Inn - Bedford, NH




	For the Shrimp: 16 each 8/12 white gulf shrimp, peeled and deveined leaving the tail portion intact 2 quarts Good quality extra virgin olive oil 1 each Lemon (quartered) 1 each Orange (quartered) 6 each Fresh Bay Leaves 1 tablespoon Black Peppercorns	For the Panzanella Salad: 1 each Focaccia loaf, dice and toasted 4 each large assorted Heirloom tomatoes, large dice 1 each English cucumber, seeds removed, large dice 1/2 each Red onion, medium dice 10 each large basil leaves, washed and sliced 3 each Parsley Sprigs, leaves washed and torn As needed Balsamic Vinegar & Extra virgin olive oil To taste Sea Salt and fresh ground pepper


	For Shrimp In a heavy bottomed stock pot slowly heat olive oil with citrus, bay leaves and peppercorns Once oil reaches between 160-180 degrees add shrimp being carful not to splash hot oil onto yourself Cook shrimp slowly for approximately 25 minutes Remove the shrimp from the heat and leave in the oil to cool down, after they are cool remove shrimp from oil, and reserve the oil for another application. For Salad In a large bowl toss together tomatoes, cucumbers, red onion, basil and parsley, being careful not to crush the tomatoes Pour olive oil and balsamic over the mix, to taste. The amount of vinegar will depend on how sweet the tomatoes are. Season the mix and add the focaccia at the last minute so it does not get soggy Serve alongside the shrimp Serves 4