Shrimp with Tokyo Turnips and Daikon

["Recipe courtesy of\u00a0Michael Anthony,<\/strong>\u00a0Gramercy Tavern<\/a>. Photo courtesy of Signe Birck<\/a><\/em>","Recipe courtesy of\u00a0Michael Anthony,<\/strong>\u00a0

Ingredients

Poached Shrimp

1 lb Ruby Red Shrimp, peeled and deveined
3 cups California Olive Ranch extra virgin olive oil
3 cloves Garlic
1 piece Ginger, peeled
1 spring Thyme
1 bunch Swiss Chard, leaves and stems separated
8 Tokyo Turnips, peeled and quartered
8 Red Radishes, washed and quartered
1 cup Daikon, peeled and cut into thick round coins
2 cups Dashi

Braised Kombu

2” by 4” piece Kombu, from making dashi cut into strips
½ cup Soy Sauce
¼ cup Mirin
1 Tbsp Sugar
¼ cup Sake

Instructions

Warm the California Olive Ranch extra virgin olive oil with ginger, garlic, and thyme to 125F.
Submerge shrimp in the California Olive Ranch extra virgin olive oil and cook for 5 minutes or until shrimp has reached desired consistency.
While the shrimp is poaching, cover the turnips, radish, and daikon in dashi and bring to a simmer. Cook for 5 minutes or until tender.
In a separate pan, submerge the kombu strips in soy sauce, mirin, sugar and sake. Simmer for 5 minutes.
Sauté the Swiss Chard leaves and cMombine all ingredients into a warm salad.