Bobby Flay's Grill It! - Bobby Flay [71]
Grilled Spice-Rubbed Shrimp “Niçoise” Salad
I think I’ve made my love of the Niçoise salad pretty clear by this point. And while the original is fantastic, I think the components of this fresh and beautiful French salad are really fun to play around with by creating new arrangements and adding new star ingredients. Here, I substitute spice-rubbed shrimp for the traditional tuna. Instead of laying out anchovy fillets as a part of the salad itself, I incorporate their rich salinity into the vinaigrette for a super-flavorful dressing. Grilling the potatoes gives extra visual appeal and extra flavor. Put it all together—the golden grilled potatoes, fresh yellow and green beans, slivers of purple onion, rosy shrimp, green herbs—and it’s a thing of beauty.
Serves 4
Salad
Kosher salt
4 ounces fresh wax beans
4 ounces fresh green beans
1 pound fingerling potatoes
2 tablespoons olive oil
Freshly ground black pepper
½ pound red and yellow grape or cherry tomatoes, halved
1 medium red onion, thinly sliced
2 tablespoons coarsely chopped fresh basil leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
Niçoise Vinaigrette (recipe follows)
Spice-Rubbed Shrimp
4 teaspoons ground fennel seed
1½ teaspoons dry mustard
1½ teaspoons ground coriander
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pound jumbo (21 to 25 count) shrimp, shelled and deveined
¼ cup olive oil
Fill a large bowl halfway with ice water and set aside.
Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.
Heat your grill to high.
Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.
Combine the cooked beans, grilled potatoes, tomatoes, onion, basil, and parsley in a large bowl. Add the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
To make the spice rub, combine the fennel, mustard, and coriander with the salt and pepper in a bowl.
Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the ¼ cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1½ to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
Arrange the salad on 4 large plates and top with the shrimp.
Niçoise Vinaigrette
Makes ¾ cup
¼ cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, finely chopped
1 tablespoon anchovy paste
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
Whisk together the vinegar, mustard, honey, garlic, and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.
Grilled Shrimp with Tomatillo-Horseradish Sauce
This has quickly become a Bar Americain favorite. The restaurant is an outlet for me to present my takes on classic American dishes, and there is no doubt that shrimp with cocktail sauce belongs in that category. I’ve kept one aspect of traditional cocktail sauce—horseradish—but the rest is totally original,