Frank Stitt S Shrimp And Crab Tower With Tangerine Recipe

Ingredients

1 medium shallot

1 sprig fresh thyme

c. sherry vinegar

1 c. Extra virgin olive oil

1 tsp. honey

Juice of 1 lemon

salt

Freshly ground black pepper

1 tbsp. chopped chives, tarragon, or flat-leaf parsley

3/4 lb. jumbo lump crabmeat

2 tangerines

1/4 lb. shrimp

Juice of 1/2 lemon

1 tbsp. lemon mayonnaise (homemade or store-bought) or agrumato (lemon-infused olive oil, available at specialty markets)

2 ripe avocados

6 handful mixed lettuce and herb leaves (arugula, mizuna, watercress, chervil, cilantro, parsley, and/or dill)

Chervil or cilantro sprigs

Agrumato (lemon-infused olive oil, available at specialty markets)

Preparation

Step 1For sherry vinaigrette: Mix shallot, thyme, and vinegar together; set aside at least 1 hour. Whisk olive oil and honey with vinegar mixture to combine. Add lemon juice, salt, and pepper. Set aside.Step 2In a small bowl, dress chopped herbs with 1 tablespoon Sherry Vinaigrette. Add crabmeat and 1 tablespoon vinaigrette and gently toss with chopped herbs; set aside. In second small bowl, combine tangerines with 1 teaspoon vinaigrette; set aside, reserving remaining vinaigrette. In third bowl, toss shrimp with lemon juice and lemon mayonnaise; set aside.Step 3Place 2 1/2 inch-round by 3-inch-high mold in center of large plate. Fill with 2 tablespoons crabmeat mixture and 2 tablespoons avocado, packing down tightly with back of small spoon. Repeat layering with 2 tablespoons each crabmeat, avocado, and tangerine, then finish with shrimp, pressing each layer down as firmly as before.Step 4Unmold on serving plate by gently lifting ring while pressing down on top of tower. Repeat to make 5 more towers.Step 5To serve: Garnish each plate with lightly dressed lettuces and herbs as desired. Drizzle a little agrumato or lemon mayonnaise around each tower.