It takes more than culinary talent to keep demanding New Yorkers sated and happy in the summer months. Leave it to Chef Karen Fohrhaltz to take good care of us. Chef Fohrhaltz is a New York institution. She started in the 70’s at O’Neals, and soon after opened Amsterdam’s Bar & Rotisserie which became one of NYC’s hottest spots of the 80’s. All her properties have been loved by locals (the non-famous ones like me), as well as quite a number of celebrities including Madonna and Bono (not too shabby, right).
Her latest foray is Lulu & Me in Nomad. There, her cuisine is Mediterranean inspired, simple, yet satisfying. We asked her to contribute a recipe for our Chef summer recipes series. She offered her Lemon Shrimp Salad and said it is “a great summer salad with zesty lemon dressing, crisp seasonal greens and sweet roasted gulf shrimp, a perfect summer lunch.” Test it out, send us some pictures of your results, and next time you’re in town, check out Lulu & Me.
Chef Karen Fohrhaltz’s Lemon Shrimp Salad with Arugula, Radicchio, Radish & Carrot
Yield: 4 servings
Time: About 1 hour
For the marinade:
1 pound medium white shrimp (21-25 to lb)
1 tbsp. honey
1 tbsp hot water
2 tbsp. lemon juice (about 1 lemon)
1/4 tsp salt
1/4 c. extra virgin olive oil
1/8 tsp chipotle powder
For the salad and dressing:
1/4 lb baby arugula
1 c. radicchio shredded
1/2 c. breakfast radish, shredded
1/4 c. bunch carrots, shredded
1 Persian cucumber, seeded and sliced
1 clove garlic finely chopped
1 lemon’s zest
1/2 c. lemon juice
1 1/4 tsp salt
1/2c. canola oil
1/2 c. extra virgin olive oil
To prepare the marinade for the shrimp:
1. In a mixing bowl large enough to hold the shrimp: Stir together, hot water, honey and lemon juice. Blend until honey has dissolved.
2. Add lemon juice, salt.
3. Whisk in olive oil and chipotle powder.
4. Set aside.
To Prepare the Shrimp:
Peel and devein shrimp leaving the leaving the tail atttached. Place shrimp in prepared marinade.
Refrigerate. Marinate shrimp for at least 3 to 4 hours or up to 24 hours.
Preheat oven to 450. Prepare the salad ingredients. Set aside.
To make the limonta to dress the salad and shrimp:
1. Chop 1 clove garlic very fine
2. Zest the lemon.
3. Squeeze the lemon juice
4. In a mixing bowl: Add garlic, lemon zest and lemon juice Whis, add salt and slowly whisk in canola oil and olive oil. Set aside.
5. Lay shrimp flat onto a baking pan. Roast in preheated oven 3 to 4 minutes. Remove from oven.
6. Toss salad ingredients together with pinch of salt and about half a cup of limonata.
7. Divide salad among 4 plates. Garnish with Lulu’s lemon shrimp, about 6 per person. Lightly dress shrimp with more limonata.
Note: Left over limonta will keep well refrigerated for up to 3 or 4 days. Shake to blend before using.
Lulu & Me is located at 253 5th Avenue in New York City. 212.290.2460