After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy herb dip and a chunky jalapeño-dotted salsa.
Slideshow:Fast and Healthy Shrimp Recipes
2 cups yellow cherry tomatoes, halved
1/3 cup finely diced onion
1/3 cup finely diced peeled jicama
1/4 cup finely chopped cilantro
1 jalapeño—seeded and minced
2 tablespoons fresh lime juice
1 large garlic clove, minced
1/4 teaspoon cumin seeds
2 Hass avocados—pitted and peeled
1/2 cup lightly packed cilantro leaves
6 large basil leaves
2 1/2 tablespoons fresh lime juice
2 pounds shrimp, shelled and deveined
3/4 teaspoon ground fennel seeds
3/4 teaspoon ground mustard seeds
1/2 teaspoon crushed red pepper
3 tablespoons vegetable oil
How to Make It
Step 1 make the salsa
In a bowl, toss all of the ingredients together and season with salt. Let stand at room temperature for 2 hours.
Step 2 make the dip
In a food processor, combine the avocados, cilantro, basil and lime juice and puree. Season with salt. Scrape the dip into a bowl and refrigerate until chilled.
Step 3 prepare the shrimp
In a bowl, toss the shrimp with the fennel, mustard, red pepper and 1 tablespoon of the oil; season with salt.
In a skillet, heat 1 tablespoon of the oil. Add half of the shrimp and cook over moderately high heat, turning once, until just cooked, 3 minutes. Transfer the shrimp to a platter. Wipe out the skillet and repeat with the remaining oil and shrimp. Serve with the salsa and dip.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.