Martin’s & Chef Jordan bring you Tchoup Tchoup, the show where we make cooking look easy. In this first episode of the series we’re showing you how to make our Martin’s “Caprese Salad” with Grilled Shrimp, Fried Avocado, and Balsamic Vinaigrette
Hey guys this is executive chef Jordan Lindsay back here with you at Martins I got another one for you today I want to do a little twist today I’m feeling like doing a really good salad it’s the beginning of the new year so let’s let’s think of something that we can do that’s
Really nice and healthy so I’m thinking of doing a crazy salad I think we’re going to do today for you going to put a little twist on it though uh I’m going to add a little fried avocado on there I’m going to add some fresh grilled
Shrimp on there as well um and we’ll make a nice balsamic little honey balsamic vinegret to go along with this salad uh so it’ll be a little twist on a Capra salad let me show you how I would do it and uh yeah should be fun all
Right guys so the first thing we talked about doing for this Capra salad my little twist we’re going to start about some grilled shrimp we’re in Louisiana so let’s talk about some really grilled 2125 tail on shrimp so I have some right here if people see shrimp and when they
See the number 2125 sometimes it’s 314s lot people don’t really know what that means it depends on the size right obviously but it really depends on it tells you the amount of shrimp per pound so if you see 21 25s that means 2125 per shrimp per pound if you see 50 60s that
Means it’s 50 60 shrimp per pound okay so they should give you every one that number is that’s what that number is so what we’re going to do is take the shrimp I’m going add it to my bowl right here all right what I want to do is I
Want to season it so I want to season it with a little bit of salt and pepper here very simply I want this to be a nice light salad you want to go crazy add cre seasoning and stuff you can no problem okay add a little pinch of
Garlic in here just to give it a little love all right nothing too crazy here I got some dehydrated Rosemary that I have left over that I usually you can use you have your old Rosemary really good Infuse it in olive oil you can put it in
Some butter you can still use it has lots of flavors I’m just throw away when you see it start little brown you can roast it off use it in some um some herb butter and all kind of things okay so I’m going add a little bit of rose rary in here just like
That and then I’m going to season with a little bit of olive oil right here I have right just a little bit okay take my handy my gloves we about to get a little dirty here um with shrimp when you’re grilling shrimp be mindful that the higher heat you cook it on the
Faster it Cooks obviously so you want to make sure I like to cook it find a a more medium high spot on the grill to put it on okay so here at the restaurant I know my Grill very well and we’re at the me location so uh I can I know that
This is more of a cooler spot I know it gets really hot up here so I’m going put it around here so I’m not cooking it too too fast but I’m still nice and putting some nice color on it okay so here I am I’m putting it all the same direction we
Got some large Gres here at met at Martin’s Mery so I’m going to keep it right here on this side grill that way I can kind of do some other things not have to baby it too too much and not worry about it burning I don’t want it
To burn okay just like that that I might sprinkle this a little bit of this water olive oil garlic blend to kind of kick up a little smoke for me okay all right guys so we got our shrimp grilling right here it’s already ready to go um and not
Ready to go but it’s still cooking it’s taking its time I’m not rushing it okay so the other component I wanted to do that’s different on the salad is do some fried avocados so we’re going to do some fried avocados so what I did is a whole
Avocado I kind of quartered it and then quartered it again so I should have around eight pieces roughly here okay and then what I did got some my avocado and I put it in the freezer just for I’m going to probably say about 10 10
Minutes I want to get it kind of almost Frozen but not quite okay and this is because when I fry this up I still want it to be kind of cool on the inside I don’t want it to be piping hot so I kind of wanted to be crispy but at the same
Time on the outside but still a little cool not so hot so the way I do that is by freezing it okay all I’m going to do is I’m going to take my avocados I have a little seasoned flour here I’mma season it okay one avocado
Right so I have my dry hand right here this is going to my wet hand so I’m going to take my avocados and W in my this a egg wash just eggs one egg and some milk put those into my breadcrumbs I just have some breadcrumbs here
Seasoned with some salt and pepper very very simple and I’m just tossing it in here okay and I’m going to do I’m going to do about the rest of these I’m going to fry these up we’re going to put this with our salad with a shrimp I’m going
Take you to do my vinegret I’mma PE this whole salad together for you you’ll see what I mean okay All right guys so here we go we have the semi finished product is the breaded avocados again flour egg wash breadcrumbs everybody knows that little breading procedure right so here we have our shrimp now I’m start to turn these over okay you see that that beautiful little Grill Mark that we got going
Starting to slow I’m just kind of slow roasting them you know I want this to be nice still super Ju juicy not like overly cooked and too too charred not going for that effect here I’m going for a nice kind of Capra style avocado salad
I don’t want too much crazy color if you wanted to get them more Chari you can you know if you want to add some more someoke you want to add some some U smoked paprika to them you want to add some garlic butter get a lot lot of uh
Lot more fat charred caramelization you can do that but I’m not doing that okay so I just got it flipped over I’m going to give him another couple minutes and take them off okay so now that I have my shrimp fli I’m going go ahead and ADD
Test my oil to make sure it’s not too too hot okay that looks about good so I’ve been took some frer oil that I have here and I’m going to start frying these suckers in right here okay dropping them in one by one I’m frying these in some
Peanut oil right here that I have I’m making sure my heat’s not too hot cuz I don’t want I I don’t want to burn them right that’s why we that’s why we tested it first right so I have them in the fryer I’m probably fry them for about
Another 35 seconds take them out drain them they’ll be ready to go okay all right guys again it’s only been about 30 seconds or so as you can see they’re fried up nice and golden brown so now I’m going to take these off the heat just like so that one wasn’t
Breaded that well it’s okay this does not have to be Perfection you know I I promise you one thing the flavor will be on point almost look like little wedges almost like potato wedges almost right so I put them on a piece of oil I mean a piece of
Paper drain that oil I already know season um the the avocado breading mixture so I’m going to come back around to season one more time just a little bit salt and pepper very simple there you go y’all these are good on anything you can make some sweet chili sauce and
Use this as a Dipper um on a burger oh my gosh the Sriracha aoli fried avocado Smash Burger incredible so I’m going finish this off pull my shrimp off I’m going to show you how to make my balam vinegret it’s like five ingredients super simple and we’re going to put this
Out all together real quick all right guys so we’re back um I finished the shrimp as you see they came out really nice very seasoned simple again still a little Char but not too crazy cooked but slly nicely done we’re going to put this vinegret together so
I’m going to show you what I’m going to do this vinegret is going to comprise of some fresh honey again some of that dehydrated Rosemary a little bit of that garlic here’s balsamic right here vinegar and some pomas oil again like five six ingredients very super simple
Okay so when I’m making a vinegret at home y’ if you have a vinegret you ever have a bowl if you have something you want to do old school right so I’m do old school vinegret in a bowl some people have the Emer blender they want
To use Emer blender and and do it all fancy if you don’t have all that kind of fancy ingredients it’s okay just get a bowl make sure you have a nice towel you want to put your bowl down over that towel okay that towel is going to hold
It in place it’s going to make sure while you pour it’s not wobbling all over the place okay so it gives it a more sturdy service all I’m going to do take my balsamic vinegar that I here have here put it down on the bottom
Roughly is about a half a cup a little bit over okay this does not have to be perfect all right right here I have about 2 tbspoon of uh some garlic chopped garlic have some honey going to add about again about 2 or 3 tbspoon of Honey some of that fresh Rosemary sorry
Dehydrated Rosemary a little bit older but it’s okay it’s going to bloom that oil and I like to season all my vinegrets with a little salt and pepper always okay so here’s my Foundation here’s my base have a nice wired Wiis okay now if I wanted to put a little Dijon
Mustard in here to use it as a mulier to make it thickener I can if I wanted to use a little egg yolk in here I can okay but I’m just going to be more of a little light thin vinegar RB and I’m going to slowly drizzle in my olive oil
While whisking at the same time okay so as you see that starts it starts to mulfy start to come together a little bit especially if as I whisk a little faster okay and as you can see it thickened up they’re MiFi right that’s all we need that’s all it’s going to be
Nothing more than that okay so I’m going to put this shrimp we’re going to put this rest together with our lettuce our mozzarella our cherry tomatoes our gr shrimp and not fried avocado and this Capra fried avocado Capra salad is going to be phenomenal all right guys so we
Have our V we have our ven gret here right here what I have here I di up some fresh mozzarella okay um of course we have our shrimp we have some fresh winter greens beautiful some rikio well bit in here a little fresh red leaf green leaf U some spring mixes in there
We have some beautiful cherry tomatoes that are here we have our fried avocados I’m season with salt and pepper we’re going to put the sucker together super simple super light really great salad okay so first thing I’m going to do so I’m going to toss a little bit of
Dressing on the lettuce okay so the way I when I’m tossing a salad depending on your your time for the event or depending on how you’re serving the salad if you toss it too early everybody knows that the dressing will get weighted down starts to get a little
Soupy and wet over at the sits so I try to let limit that about by putting a little bit of dressing mixing my salad a little bit around the salad just to keep it to keep it light so so just in case that some people come a little later and
They might want to mix a little bit in there’s still enough dressing so what I’m going to do in order to do that I’m going to take a little bit of my dressing going to put it right around the sides okay just just a little bit okay have some of these fresh greens
Right here I told you about I’m going to take this just like that now I’m going to take my finger and just kind of wish it around the sides okay that kind of picks up any of the dressing on the side you know and because I’m only putting a
Little bit it doesn’t overdress it you know it still makes it nice and light now that I have that I’m going to add a little bit of this mozzarella in here as well I’m going to add a little bit in here to mix in and I’m reserve some to
Top it on top okay same thing with these cherry tomatoes I’m going to put a little bit of this in here to mix in and reserve some for later okay so uh another key ingredient you could add to this compra salad which I would normal
Like to add would be some fresh basil my basil leaf my basil tree outside didn’t survive the winter so I’m having to to start from scratch but I still wanted to show you that you can still do the salad without basil and it still be just as
Delicious uh you do miss that basil but you don’t have to I could put fresh parsley in here I can really do whatever I want to it’s my salad right so I’m tossing a little bit of that fresh cherry tomatoes and those uh mozzarella
As you as I toss it you see the the it’s getting tossed but the mozzarella is going to fall to the bottom that’s okay I’m going show you what I’m going to do so here I always season my salad you should always season your salad with a
Little bit of salt and pepper so here we go I have my plate right here going to take my big bit of this spring mix that I have right here just like that see how it’s still it’s still wet there enough dressing on there but I still have some
On the side okay so then I’m going to come around I’m going to just plug these little bit of mozzarella that’s been tossed and seasoned around here some might be on top you know this is where you get to be fun have a little fun and
Get to play with your food you want your presentation you put all this work into it you might as well make it count for something you know and then I’m going to come around with some more of these cherry tomatoes all right if you if we go to
Any type of decent little restaurant y’all this is what they do to your salads they kind of toss them if they if they come out looking nice there some there some love that goes in that salad okay okay so now I have the salad here going to take some of these beautiful
Shrimp that I have here and let’s see what we want to do we’re just going to kind of place them around right I’ll place them on all over you know and now I’m going to take these beautiful fresh avocados I have a little space here to square this
Out exactly what I’m going to do I’m going Square this thing right out just like this some nice beautiful fried avocados on there oh man look at this salad right put some right here let’s cross them out you know we got four we might as well make them look
Nice I mean that is a very beautiful I think fun salad if you were having an event or you’re having a little thing at your house I think this would be a great thing to have and so like I said before I’mma finish this off with a little bit of
This vinegar again I have here but I’m going just get a little bit and just kind of go around it just like this okay that fresh balsamic that that fresh honey some garlic in there yeah this is the fun part about cooking y’all have a little fun
Okay so here we go guys have a fresh Capra salad with grilled shrimp fried avocados fresh mozzarella and cherry tomatoes try the salad out you play around with it if you want to try scallop instead of shrimp you can if you want to try spinach instead of the
Spring M you totally can it’s your salad do whatever you want