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Chilled Shrimp & Lime Salad - shrimp

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shrimp cherry tomatoes red bell pepper red onion cilantro avocado salt black pepper limes horseradish ketchup olive oil nuts
Viewed: 12 - Published at: 8 years ago

Ingredients

  • 1 pound shrimp, peeled, deveined, and butterflied
  • 1 cup cherry tomatoes, quartered
  • 1 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced (about 1/2 cup)
  • 1 cup lightly packed fresh cilantro leaves, chopped, plus sprigs for garnish
  • 1 jalapeno, stemmed and finely chopped
  • 1 avocado, pitted and chopped (see Cooking Notes, page 10)
  • 1 teaspoon salt, or more to taste
  • Black pepper
  • 7 limes
  • 1 tablespoon prepared horseradish
  • 1 tablespoon ketchup
  • 2 tablespoons olive oil
  • Corn nuts, for garnish

Method

  • Bring a pot of salted water to a boil.
  • Meanwhile, prepare an ice bath by filling a bowl with ice and cold water.
  • Add the shrimp to the boiling water and allow to cook for 1 minute.
  • Remove the shrimp from the pot with a slotted spoon and immediately plunge into the ice bath.
  • Allow the shrimp to cool thoroughly, then drain and place on paper towels to absorb some of the water.
  • Transfer the shrimp to a bowl.
  • Add the tomatoes, red pepper, onion, cilantro, jalapeno, and avocado to the shrimp.
  • Season with salt and pepper and toss lightly.
  • Finely grate the zest of 3 of the limes and juice 6 limes.
  • Combine the zest and juice in a small bowl.
  • Mix in the horseradish, ketchup, and olive oil.
  • Pour this dressing over the shrimp salad and toss well.
  • Check seasoning and adjust if necessary.
  • Slice the remaining lime into wedges.
  • Transfer the salad to a serving platter and garnish with sprigs of cilantro and lime wedges.
  • Sprinkle corn nuts over the salad for added crunch.
  • TECHNIQUES
  • Preparing Citrus Fruit Zest
  • The zest of citrus fruit is the outermost layer of the fruits skin.
  • It adds an incredible burst of flavor and color to recipes.
  • Use a box grater, rasp, or citrus zester to remove the skin.
  • Make sure to only remove the colored part of the peel; the white pith is a bit bitter.
  • Butterflying Shrimp
  • A butterflied shrimp is a shrimp that has been sliced lengthwise.
  • In some cases, one side of the shrimp is kept attached, but other times it is sliced all the way through.
  • For this recipe, the shrimp will be sliced in half all the way through.
  • Peel and devein the shrimp.
  • Place a shrimp on your cutting board and hold your knife blade along the indentation found along the back of the shrimp (the site of the deveining).
  • Slice the shrimp in half lengthwise using the indentation as your guide.
  • Preparing the shrimp in this manner before blanching will give the shrimp a nice shape after they have been cooked.
  • It will also allow them to cook and cool quickly, thereby preventing them from becoming rubbery.
  • ADVANCE PREPARATION
  • This salad can be prepared several hours ahead of time, which will allow the flavors to blend well.
  • If you are preparing the salad in advance, add the salt and cilantro right before serving.
  • Marinating the salad with the salt will toughen the shrimp and cause the vegetables to go limp.
  • Adding the cilantro at the end will ensure that it keeps its texture and will not become too soggy.

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