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Gallery Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions Credit: Yunhee Kim Recipe Summary prep: 25 mins total: 30 mins Servings: 2
Ingredients Ingredient Checklist 1 piece (3 1/2 inches) peeled fresh ginger 1 tablespoon whole black peppercorns 5 tablespoons fresh lemon juice, divided (from 2 lemons) 3/4 pound (about 12) large whole unpeeled shrimp 1 teaspoon fish sauce 1 tablespoon extra-virgin olive oil 1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise 3 radishes, thinly shaved on a mandoline (1/2 cup) 2 large scallions, thinly sliced on the bias (3 tablespoons) 2 ounces jicama, peeled and thinly shaved on a mandoline (1/2 cup) Coarsely ground pepper
Gallery Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions Credit: Yunhee Kim
Recipe Summary prep: 25 mins total: 30 mins Servings: 2
Gallery
Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions Credit: Yunhee Kim
Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions
Credit: Yunhee Kim
Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions
Recipe Summary prep: 25 mins total: 30 mins Servings: 2
Recipe Summary
prep: 25 mins total: 30 mins
Servings: 2
prep: 25 mins
total: 30 mins
prep:
25 mins
total:
30 mins
Servings: 2
2
Ingredients
Ingredients
- 1 piece (3 1/2 inches) peeled fresh ginger 1 tablespoon whole black peppercorns 5 tablespoons fresh lemon juice, divided (from 2 lemons) 3/4 pound (about 12) large whole unpeeled shrimp 1 teaspoon fish sauce 1 tablespoon extra-virgin olive oil 1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise 3 radishes, thinly shaved on a mandoline (1/2 cup) 2 large scallions, thinly sliced on the bias (3 tablespoons) 2 ounces jicama, peeled and thinly shaved on a mandoline (1/2 cup) Coarsely ground pepper
Directions
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.
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 0
All Reviews for Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
