Melissa Kelly's Chilled Maine Shrimp Salad
Here’s an interesting and easy way to prepare Maine shrimp for a fresh and flavorful salad.
- 2 quarts water
- 1 cup white wine
- 1 small onion, peeled and sliced
- 1 clove garlic, smashed juice of
- 1 lemon 5 whole coriander seeds
- 5 whole black peppercorns
- 3 bay leaves
- 2 sprigs fresh thyme
- 1 pound peeled Maine shrimp
- 2 heads butterhead lettuce or Boston Bibb lettuce
- 1 pint grape tomatoes
- ¼ cup red wine vinegar
- salt and freshly ground black pepper to taste
- 1 clove garlic, finely minced
- ¼ cup olive oil
- 1 tablespoon chopped oregano
In a large pot, bring the water, wine, onion, garlic, lemon juice, coriander seeds, black peppercorns, bay leaves, and thyme to a boil. Turn it down to a simmer, then add the shrimp and cook for 1 minute. Remove from heat and strain. Chill the shrimp while you prepare the other components.
Blanch the tomatoes in boiling water for 1 minute, and then plunge into an ice bath. Slide the skins off and mix them in a bowl with the red wine vinegar, salt, black pepper, garlic, olive oil, and oregano.
To make the dressing, whisk together the shallot, rice vinegar, horseradish, agave (or honey), and salt and pepper to taste. Let the mixture sit for 10 minutes. Add the yogurt and stir until incorporated.
To assemble the salad, take the outer leaves of lettuce and reserve. Chop the remainder of the head, and toss with the shrimp and dressing. Place the outer leaves on a plate. Mound the shrimp and lettuce mixture in the center.
Sprinkle tomatoes all around and drizzle with extra dressing.
From Cooking Down East by Marjorie Standish