Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions 

 

Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.

Martha Stewart Living, June 2012

• Prep Time 25 minutes
• Total Time 30 minutes
• Yield Serves 2

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Ingredients

• 1 piece (3 1/2 inches) peeled fresh ginger
• 5 cups water
• 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

1. Finely grate enough ginger to yield 1/2 teaspoon. Cut remaining ginger into 1/4-inch slices. Bring 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.
   
2. 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.
   

Cook's Note

Light and Layered
Poached shrimp, honeydew, and jicama result in a refreshing salad
Benriner slicer, $35, benriner.com.