Sim­plic­ity be­lies el­e­gance of shrimp, vegetable salad

Northwest Arkansas Democrat-Gazette - - STYLE - GRETCHEN MCKAY Recipe adapted from Les Marches Fran­cais: Four Sea­sons of French Dishes From the Paris Mar­kets by Brian De­fehr and Pauline Boldt

This recipe is su­per sim­ple but still quite el­e­gant. Blanch­ing the radishes cuts a bit of their sharp­ness, while pi­ment d’Espelette gives the dish a spicy kick.

Creamy Shrimp Salad With Radish and Cu­cum­ber

1½ tea­spoons olive oil

18 large shrimp, peeled and cleaned

¼ tea­spoon pi­ment d’Espelette or cayenne pep­per, to taste 1¼ tea­spoons sea salt, di­vided use

20 radishes, trimmed

7 mini-cu­cum­bers OR 1½ English cu­cum­bers

½ red onion

20 fresh mint leaves

½ cup Greek yo­gurt or creme fraiche

½ tea­spoon ground black pep­per

Heat large saute pan over medium-high heat and add oil. Add shrimp, pi­ment d’Espelette and ½ tea­spoon salt. Saute un­til just cooked through, about 1½ min­utes per side. Re­move from heat and al­low to cool to room tem­per­a­ture.

Bring medium pot of water to boil and blanch radishes for 2 min­utes. Drain and chill in bowl of ice. Strain radishes and slice them finely.

Slice cu­cum­bers equally finely. Mince onion and mint leaves leav­ing a few leaves for gar­nish if de­sired. Place cu­cum­bers, radishes, onion and mint in medium bowl. Add yo­gurt or creme fraiche, re­main­ing ¾ tea­spoon salt and pep­per, and mix well, adding more salt if de­sired.

When serv­ing, top cu­cum­bers and radishes with the shrimp. Serves 6 to 8 as an ap­pe­tizer.

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