Olive-Oil Poached Shrimp with Cucumber and Radish Salad
- Yield: 4 servings
- 12large shrimp
- 1 1/2cups olive oil (appox.)
- 1 watermelon radish, sliced into thin rounds
- 1 cucumber, peeled, seeded and cut into 1/4-inch dice (about 1/2 cup)
- 1stalk celery, strings removed and cut into 1/4-inch dice (about 1/2 cup)
- 1teaspoon capers
- 2tablespoons herb oil
- Espelette pepper
- Small basil leaves
- Peel and devein the shrimp.
- Heat the oil in a 1 1/2-quart saucepan over medium-high heat to 180F. Cut the heat down to medium but maintain the 180F temperature. Pat the shrimp dry, add to the oil and stir to coat evenly with oil. The temperature of the oil will drop to about 100F. Gently bring temperature of oil back to 150F and cook the shrimp just until they begin to curl and lose their translucence, about 5 minutes. Watch closely so they don’t overcook. You want the shrimp temper but just cooked through. Line a plate with paper towels and use tongs to transfer shrimp to the plate to drain. Refrigerate until cold.
- Combine radish rounds, cucumbers, celery and capers with 1 tablespoon herb oil in a small bowl, tossing to combine.
- Mound 3 shrimp in the center of each serving plate and sprinkle with salt and Espelette pepper. Spoon a little of the cucumber mixture on top, drizzle with some of the remaining herb oil and garnish with basil leaves.
Recipe courtesy of Woodfire in Atlanta, Ga.