Chilled Poached Shrimp and Quinoa Salad with Roasted Red Pepper Coulis and Charred Broccolini

Preheat your oven broiler to high. Wash 2 red bell peppers and 150g broccolini. Peel and finely mince 1 shallot and 4 cloves of garlic. Finely chop 0.5 bunch of parsley.

Place 2 whole red bell peppers and 2 unpeeled cloves of garlic on a baking sheet. Broil for 12-15 minutes, turning the peppers occasionally until the skins are charred and blistered. Remove from oven, place peppers in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the charred skin, remove seeds, and set the roasted flesh and the squeezed roasted garlic aside.

In a small pot, add 0.5 tbsp olive oil over medium heat. Add 1 minced shallot and sauté for 2 minutes. Add 115g uncooked quinoa and toast for 2 minutes until fragrant. Pour in 1.5 cups chicken stock and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and stir in 1 tbsp lemon juice and half of the chopped parsley.

Prepare a court-bouillon: In a medium saucepan, combine 4 cups water, 0.5 cup dry white wine, 3 sprigs thyme, 2 bay leaves, 1 tsp whole peppercorns, and the juice of 1 lemon. Bring to a gentle simmer (about 170°F/77°C).

Add 230g raw shrimp to the simmering liquid. Poach for 3-4 minutes until opaque and curled. Immediately transfer the shrimp to a bowl of ice water for 5 minutes to stop the cooking and chill. Drain and pat dry.

Make the coulis: In a blender, combine the roasted red pepper flesh, the 2 roasted garlic cloves, 1/2 tbsp honey, 1 tsp smoked paprika, 1 tbsp lemon juice, and 0.5 tsp salt. While blending on high, slowly drizzle in 1 tbsp olive oil to create a smooth, emulsified sauce.

In a skillet over medium-high heat, add the remaining 0.5 tbsp olive oil. Add 150g broccolini and 0.5 tsp red pepper flakes. Sear for 5-6 minutes, turning occasionally, until the edges are charred but the stalks remain crisp-tender. Season with 0.5 tsp black pepper and the remaining 2 cloves of minced raw garlic in the last 60 seconds of cooking.

To assemble, spread a generous spoonful of the red pepper coulis on each plate. Mound the seasoned quinoa in the center. Arrange the chilled poached shrimp and charred broccolini over the quinoa. Garnish with the remaining fresh parsley and lemon zest from the used lemons.