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.
White peach-scented Sauvignon Blanc.
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