Chef Wylie Dufresne Farm-To-Table Avocado Wrapped Shrimp Salad Recipe

Kelly & Michael: Chef Wylie Dufresne

Kelly & Michael came outside to cook with Wylie Dufresne for the Superstar Chefs Farm-To-Table Challenge. Dufresne is a six time nominee and a 2013 winner of the James Beard award for best chef in New York City. He’s known for being a culinary trailblazer.

Kelly & Michael: Farm-To-Table Avocado & Shrimp Salad

Dufresne’s farm-to-table ingredient was avocado. Michael asked what people should look for when picking out an avocado because he has trouble. You should squeeze it. It should have a nice give, and the top should be able to pop off. Kelly said she heard you can put them in a paper bag to ripen them, but he said you sort of can. It’s great for bananas, but you’re better off finding a ripe avocado. If you can’t, just hold on to them, because they’ll ripen eventually.

They made a shrimp salad. Kelly asked the difference between rock shrimp and regular shrimp. They’re little, live in deep, warm water, and have a really hard shell. People say the shell is hard as a rock, but you can use any shrimp. He talked about popcorn shrimp. He talked about how you can use basil instead of shiso because they’re similar. You can also use mint.

Kelly talked about how lime is good with avocado and seafood. Kelly & Michael talked about the tobasco. Michael doesn’t like things to be too spicy. Kelly said that 18 chefs said she has terrible knife skills while she was slicing the avocado. Michael said he’s been in the kitchen quite a lot, but he was eating a lot of it.

Kelly said this dish was like arts and crafts. She was shocked when the dish came out of the plastic. This was a really cool way to make a dish. Michael’s didn’t come out so well though. They also had scallops with avocado, radish, and mint, and avocado soup with octopus and pistachios. They’re all on the website. Check out the restaurants WD50 and Alder in New York. They tried the dish and it was great. They said they’d have a toast later.

Kelly & Michael: Wylie Dufresne Avocado Wrapped Shrimp Salad Recipe Ingredients

• 7 oz. Rock Shrimp, cooked
• 3 ½ Tbs Raw Pencil Asparagus
• 2 Shiso Leaves Chiffonade (or Basil)
• 1 ½ oz. Olive Oil
• Salt
• Tabasco to taste
• 1 1/2 tsp Lime Juice
• Avocado
• 1 Egg Yolk
• Pinch of Salt
• 1 T Dijon Mustard
• 2 oz. Nejus (or Red Wine Vinegar)
• 2 tsp Mustard Powder
• 6 oz. Olive Oil

Wylie Dufresne: Kelly & Michael Avocado Wrapped Shrimp Salad Recipe Directions

1. Put rock shrimp in bowl.
2. Put in Asparagus
3. Put in Shiso
4. Add Salt
5. Add Lime Juice
6. Add Olive Oil
7. Add Tabasco
8. Break down the Avocado by going around the pit very carefully. Split it, twist it, and pull out the pit. Scoop the avocado out and slice it very thinly. Flip it over, lay it out on the plastic, and fan it out.
9. Put a little bit of the salad on the avocado.
10. Gently pick up the corners of the plastic, grab it from the bottom, flip it over, squeeze gently and twist and shape it.
11. Pierce the plastic gently and squeeze. It comes right out.
12. Drizzle the plate with a mustard vinaigrette made from mustard, red wine vinegar, olive oil, and mustard powder.
13. Add Salt and Old Bay Seasoning

Check out the video here: