Salad Of The Goddesses With Poached Shrimp
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Kosher Salt1 tsp
Red Pepper Flake1 small
Garlic (clove)1 small
Parsley (bunch fresh)1 cup
Mayonnaise1 cup
Sour Cream1 cup
Green Onion (chopped)2 tbsps
Lemon Juice (fresh)2 tsps
Anchovy Paste1 cup
Red Onion (shaved)Directions:
1
For the salad: Wash the lettuces and roughly chop the romaine hearts
2
For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley
3
Stir to combine and bring to a simmer
4
Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp)
5
Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein
6
Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat
7
(Cooking the shrimp in the shell yields more flavor
8
) Leave for about 5 minutes until they are cooked through and completely pink
9
Use a slotted spoon, or spider, and remove the shrimp and drain well
10
Refrigerate until cool, and then peel and discard the shells before serving with the salad
11
For the dressing: Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree
12
Thin with water as required, using only 2 tablespoons at a time
13
Taste and season with salt and pepper
14
Tear the Bibb lettuce leaves into bite-size pieces
15
Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias
16
Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber
17
Top with the shrimp
18
Dress lightly with the dressing