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Executive Chef Johnny Besch
BLVD
817 W Lake St, Chicago, IL 60607
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Pink Shrimp & Avocado
- 1ea– Avocado
- 2.5 oz/5 T – Pink Shrimp
- 1 oz/2 T – Chimichurri
- 0.5 oz/1 T – Lemon Juice
- 0.5 tsp – Salt, Kosher
- 0.5 tsp – Pepper, Black
- 0.5 c – Baby Arugula
- 1 pinch – Micro Radish
- 4 oz/8 T – Tortilla Chips
Procedure:
Line one pot/pan with baby arugula tossed lightly with chimichurri.
In a separate mixing bowl, combine one diced avocado with fresh Newport bay pink shrimp (can be substituted for other bay shrimp), chimichurri, lemon juice, salt, and pepper.
Transfer mixture into the arugula lined pot/pan and garnish with radish and tortilla chips.
Chimichurri
- 2 oz/4 T – Parsley
- 1 oz/2 T – Chervil
- 2 oz/4 T – Chive
- 1 oz/2 T – Tarragon
- 1 oz/2 T – Thyme
- 1 oz/2 T – Rosemary
- 1 tsp – Garlic
- 1 Tbsp – Shallot
- 1 Tbsp – Caper
- 1 Tbsp – Whole Grain Mustard
- 2 oz/4 T – Good Olive Oil
- 0.25 tsp – Pepper, Black
- 0.5 tsp – Salt, Kosher
- 0.5 oz/1 T – Champagne Vinegar
Procedure:
Fine chop all the herbs. Mince the shallot, garlic and capers.
In a mixing bowl combine everything and season with salt, pepper, and vinegar.
