Spicy Contessa Shrimp And Potato Salad With Chinese Mustard Greens
4 large Contessa head-on shrimp
1 potato, peeled and diced
4 large Contessa shrimp, shelled, de-veined and chopped
1 teaspoon Chinese mustard seed
1/4 cup water
3 tablespoons Chinese mustard reconstituted with 1 tablespoon water
2 egg yolks
3 tablespoons chardonnay vinegar
1/4 cup olive oil
1-2 teaspoons sesame oil
1 tablespoon chopped mint
2 scallions, washed and sliced very thinly
3 radishes, washed and sliced very thinly
1 Asian pear, peeled and diced
Mustard greens, washed and chopped
In a large wok over high heat lightly coated with oil, sear head-on shrimp until cooked through, Remove shrimp to a plate. Lightly coat wok with oil and add the potato and chopped shrimp and stir-fry until shrimp is colored. Add water to just cover. Bring to a boil over high heat and then lower the heat and simmer for 4-6 minutes until the potatoes and shrimp are just cooked. Remove shrimp and potatoes to a plate. Keep liquid in wok and cool over bowl of ice.
When the wok has cooled for a few minutes, add the Chinese mustard, egg yolks and Chardonnay vinegar. Whisk in the olive oil and sesame oil in a thin steady stream. Add back the shrimp-potato mixture. Add the mint, scallions, radishes and Asian pear. Season with salt to taste and toss to combine. Let the flavors develop for up to 10 minutes before serving. To serve, garnish with head-on shrimp.
Just before serving add the mustard greens and present on a colorful platter.