POACHED SHRIMP WITH HONEYDEW, RADISHES, JICAMA, AND SCALLIONS
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Finely grate enough ginger to yield 1/2 teaspoon; set aside. Cut remaining ginger into 1/4-inch slices. Bring 5 cups water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally.
- Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions.
Nutrition Facts : Calories 295 g, Cholesterol 243 g, Fat 9 g, Fiber 4 g, Protein 34 g, SaturatedFat 1 g, Sodium 467 g
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Angeline Barreno
[email protected]This is a great recipe for a healthy and delicious meal. I'll definitely be making it again.
Beunca Jones
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved it.
Xiomara Maysonet
[email protected]This recipe is a great way to use up leftover shrimp. I had some cooked shrimp in the fridge and this was the perfect way to use them up.
Faith Olum
[email protected]I'm vegan, so I omitted the shrimp and used extra jicama and radishes. It was still very delicious!
Noman Sher
[email protected]I'm allergic to shrimp, so I used tofu instead. It turned out really well!
Shini Gami
[email protected]I had some trouble finding honeydew radishes at my local grocery store. I ended up using regular radishes and they worked just fine.
Atiko Collins
[email protected]This recipe is a bit too spicy for me. I think I'll use less radishes next time.
Asfak Rain
[email protected]I found that the shrimp were a bit overcooked. I think I'll reduce the cooking time next time.
Muhammad Muzzamil
[email protected]I thought the honeydew-jicama slaw was a bit too sweet for my taste. I might try making it with a different fruit next time.
Zahidhussain Soomro
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The shrimp were very mild and the slaw was very refreshing. I'll definitely be making this again.
Otaku Milo
[email protected]I love how easy this recipe is to make. I can have it on the table in less than 30 minutes. It's perfect for a weeknight dinner.
Henned Essid
[email protected]This is one of my favorite shrimp recipes. The shrimp are so tender and flavorful, and the slaw is the perfect accompaniment. I always get compliments when I make this dish.
Nasir Mustafa
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The shrimp are always cooked perfectly and the slaw is always crisp and refreshing. I highly recommend this recipe!
BardAndBag By Yno
[email protected]This dish is so light and refreshing. It's perfect for a summer lunch or dinner. I especially love the tangy honey-lime dressing.
Jobe
[email protected]I was skeptical about the honeydew-jicama slaw, but it was actually really good! The sweetness of the honeydew balanced out the spiciness of the scallions and radishes. I'll definitely be making this slaw again.
Md Kalek
[email protected]I love the combination of flavors in this dish. The sweetness of the honeydew and the crunchiness of the jicama pair perfectly with the savory shrimp. I also appreciate that this recipe is relatively easy to make.
Raja b Raja s
[email protected]This recipe was a hit at my dinner party! The shrimp were perfectly poached and the honeydew-jicama slaw was a refreshing and unique complement. I'll definitely be making this again.