For the Citrus-Fennel Salsa:
Using a small paring knife, slice off the top and bottom, to just expose the pulp.
Start at the top, just where the pith (white part) meets the pulp and slice off the skin, following the curve of the fruit. When you are done removing the peel, slice out each segment by cutting in towards the center of the fruit along the membranes/walls. Remove the now supremed segments.
Next shave the fennel and red onion into a fine julienne. Combine all ingredients and season with salt and pepper. Reserve aside in refrigeration.
For the Roasted Beet Puree:
Wash the red beets well and pat dry. Toss the beets in vegetable oil and using tinfoil, create a purse to wrap them in. Place on a sheet pan and bake in a 400 degree oven for about 1 hour or until fork tender. While they are still hot, using a dry towel, rub the beets to remove all skin. Any root that may still be attached must be cut away with a chefs knife. Lightly rough chop the beets and place into a blender. Add ¼ cup of water, splash of lemon juice and a pinch of salt and pepper and blend until a smooth paste has formed. Reserve warm.
For the Horseradish Aioli:
In a Blender, combine all ingredients and season with salt and pepper. Strain the mixture through a fine mess strainer to remove the horseradish particles. Whisk together and transfer to a squirt bottle.
To prepare for Service:
In a medium sauté pan, heat the olive oil just to the pan begins to smoke. Season the shrimp with salt and pepper and carefully place in the hot pan. Sauté until the shrimp are firm and pinkish white in color. Remove from the pan.
On the plate, drizzle about 3 ounces of roasted beet puree onto the plate and keep a circle in shape. Place 4 shrimp on each around the puree. Divide the citrus fennel salsa between both plates, placing on top of the shrimp. Lightly drizzle the aioli around the shrimp and enjoy.
Serves 3 |
