Recipe - Shrimp With Baby Bok Choy Soy Ginger Vinaigrette

VINAIGRETTE
One half cup Canola oil
2 tablespoon Oyster sauce
2 tablespoon Soy sauce
2 tablespoon Sherry vinegar
1 tablespoon Finely minced shallot
1 tablespoon Ginger; peeled and minced
1 tablespoon Olive oil
24 md Shrimp
Flour for dusting
2 cup Baby bok choy; blanched in
well salted boiling water

In a bowl, combine all the vinaigrette ingredients and whisk well to
incorporate. It will appear slightly separated.

Clean the shrimp and season well with salt and pepper. Heat oil in a saute
pan over medium high heat. Dust shrimp lightly with flour and sear. Do not
overcook, they should still be tender in the center.

Warm the bok choy in butter and place in the center of 4 plates. Arrange
the shrimp on top and spoon the vinaigrette around the bok choy.

Yield: 4 servings

NOTES : Recipe courtesy of Eric Ripert, Le Bernardin

Recipe by: Cooking Live Show #CL9054

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998