Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- Poached shrimp:
- 8 cups water
- ½ cup white wine, optional
- 2 bay leaves
- 5 black peppercorns
- 2 teaspoons sea salt
- ½ medium yellow onion
- 1 head garlic, cut in half
- 4 sprigs of fresh herbs, such as thyme and flat-leaf parsley
- 1 pound medium shrimp, peeled and deveined
- Chia seed vinaigrette:
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoons rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon chia seeds or toasted sesame seeds
- 1 tablespoon finely minced ginger
- 1 teaspoon Sriracha hot chile sauce, optional
- For the salad:
- 1 large English cucumber
- 1 small red bell pepper, stemmed and cored, very thinly sliced
- 2 scallions, green parts only, thinly sliced
- ½ cup cilantro leaves, roughly chopped, more for garnish
- Flaky sea salt, to garnish
Procedure
The poached shrimp for this dish can be made ahead and chilled, but the spiralizing should be done just before assembling the salad for freshest taste and crispiest texture.
For the poached shrimp: Bring water and spices and seasonings to a boil in a medium saucepan. Add shrimp, stir to combine. Poach just until bright pink and opaque, 2 to 3 minutes. Using a spider or slotted spoon, remove the shrimp from the pan and spread out evenly on a baking sheet. Chill until needed. (Before using, separate and discard any whole spices mixed with the poached shrimp.)
To prepare vinaigrette: In a large bowl, whisk together vinaigrette ingredients. Add chilled shrimp and toss to coat, set aside.
For the salad: Spiralize cucumber and lay out on paper towels, gently pat cucumber with additional paper towels to soak up excess liquid. Using kitchen scissors, trim cucumber into bitesize pieces and transfer to the bowl with vinaigrette. Add remaining ingredients. Toss to combine and serve immediately garnished with cilantro and flaky sea salt. (Leftovers can be stored in an airtight container and refrigerated for up to a day, but the cucumber will release excess water as it sits, you can drain the water from the salad and season it to taste before serving.)
For the poached shrimp: Bring water and spices and seasonings to a boil in a medium saucepan. Add shrimp, stir to combine. Poach just until bright pink and opaque, 2 to 3 minutes. Using a spider or slotted spoon, remove the shrimp from the pan and spread out evenly on a baking sheet. Chill until needed. (Before using, separate and discard any whole spices mixed with the poached shrimp.)
To prepare vinaigrette: In a large bowl, whisk together vinaigrette ingredients. Add chilled shrimp and toss to coat, set aside.
For the salad: Spiralize cucumber and lay out on paper towels, gently pat cucumber with additional paper towels to soak up excess liquid. Using kitchen scissors, trim cucumber into bitesize pieces and transfer to the bowl with vinaigrette. Add remaining ingredients. Toss to combine and serve immediately garnished with cilantro and flaky sea salt. (Leftovers can be stored in an airtight container and refrigerated for up to a day, but the cucumber will release excess water as it sits, you can drain the water from the salad and season it to taste before serving.)
Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- Poached shrimp:
- 8 cups water
- ½ cup white wine, optional
- 2 bay leaves
- 5 black peppercorns
- 2 teaspoons sea salt
- ½ medium yellow onion
- 1 head garlic, cut in half
- 4 sprigs of fresh herbs, such as thyme and flat-leaf parsley
- 1 pound medium shrimp, peeled and deveined
- Chia seed vinaigrette:
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoons rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon chia seeds or toasted sesame seeds
- 1 tablespoon finely minced ginger
- 1 teaspoon Sriracha hot chile sauce, optional
- For the salad:
- 1 large English cucumber
- 1 small red bell pepper, stemmed and cored, very thinly sliced
- 2 scallions, green parts only, thinly sliced
- ½ cup cilantro leaves, roughly chopped, more for garnish
- Flaky sea salt, to garnish
Procedure
The poached shrimp for this dish can be made ahead and chilled, but the spiralizing should be done just before assembling the salad for freshest taste and crispiest texture.
For the poached shrimp: Bring water and spices and seasonings to a boil in a medium saucepan. Add shrimp, stir to combine. Poach just until bright pink and opaque, 2 to 3 minutes. Using a spider or slotted spoon, remove the shrimp from the pan and spread out evenly on a baking sheet. Chill until needed. (Before using, separate and discard any whole spices mixed with the poached shrimp.)
To prepare vinaigrette: In a large bowl, whisk together vinaigrette ingredients. Add chilled shrimp and toss to coat, set aside.
For the salad: Spiralize cucumber and lay out on paper towels, gently pat cucumber with additional paper towels to soak up excess liquid. Using kitchen scissors, trim cucumber into bitesize pieces and transfer to the bowl with vinaigrette. Add remaining ingredients. Toss to combine and serve immediately garnished with cilantro and flaky sea salt. (Leftovers can be stored in an airtight container and refrigerated for up to a day, but the cucumber will release excess water as it sits, you can drain the water from the salad and season it to taste before serving.)
For the poached shrimp: Bring water and spices and seasonings to a boil in a medium saucepan. Add shrimp, stir to combine. Poach just until bright pink and opaque, 2 to 3 minutes. Using a spider or slotted spoon, remove the shrimp from the pan and spread out evenly on a baking sheet. Chill until needed. (Before using, separate and discard any whole spices mixed with the poached shrimp.)
To prepare vinaigrette: In a large bowl, whisk together vinaigrette ingredients. Add chilled shrimp and toss to coat, set aside.
For the salad: Spiralize cucumber and lay out on paper towels, gently pat cucumber with additional paper towels to soak up excess liquid. Using kitchen scissors, trim cucumber into bitesize pieces and transfer to the bowl with vinaigrette. Add remaining ingredients. Toss to combine and serve immediately garnished with cilantro and flaky sea salt. (Leftovers can be stored in an airtight container and refrigerated for up to a day, but the cucumber will release excess water as it sits, you can drain the water from the salad and season it to taste before serving.)