This dish is inspired by a Spanish recipe from the Catalan region. That part of the world is no stranger to Sunshine, so it makes sense why such a vibrant, tasty dish hails from there. Speaking from first hand experience I can tell you the Shrimp in that part of the world is some of the best you can find anywhere. So, while you may not be dining on Mediterranean Langoustines with this recipe, using store bought Shrimp is going to still work out great!
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How to make a Poached Shrimp Salad with Sundried Tomatoes<\/h2>\n\n\n\n
The key to this dish, like most, is obtaining good quality ingredients. The Shrimp is the star of the show, so naturally you\u2019ll want to find the best quality you can. I recommend trying to get your hands on Seafood from a local market (especially if you live near the water), or alternatively a specialist Seafood provider. They\u2019ll be able to guide you to the best quality Shrimp available
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For this dish we remove the Shells before the Shrimp is cooked, so you can buy the Shrimp already de-shelled. It will make life a bit easier at home with less preparation time, so we recommend this. If you get your hands on whole Shrimp, here\u2019s a great video<\/a> on how to easily remove the Shells and Vein from Shrimp As with all produce, seasonality is key when it comes to extracting the best flavor. For Tomatoes, there\u2019s no better time to buy them than the Summertime when they\u2019re at the peak of their seasonality. They\u2019ll be ripest, with a rich and vibrant flavor. They\u2019re also cheapest during the Summertime as supply is abundance, making it the perfect to cook with them! Sundried Tomatoes can typically be bought from delis in grocery stores. Their flavor consists of a rich, concentrated Tomato flavor that is much sweeter than their raw counterparts. The sweetness of the Sundried Tomatoes adds a delicious contrast to the freshness of the Shrimp in this Salad. You\u2019ll just need to roughly chop them up and add them straight into the Salad A great method for cooking Shrimp is poaching it. This method ensures a perfectly cooked Shrimp that doesn\u2019t start to break apart which sometimes happens when you expose it to the harshness of straight boiling To poach Shrimp is so easy too! Bring a pot of water to the boil that has been seasoned with Salt. Add the Shrimp and immediately remove the pot from the heat and cover it. Let the Pot sit while covered to poach the Shrimp. Depending on the size of the Shrimp this will take between 4 \u2013 7 minutes You\u2019ll know once the Shrimp is done as it will turn a beautiful light pink color. Once cooked, immediately remove the Shrimp from the poaching liquid and run it under cold water. This will stop the cooking process and ensure perfectly cooked Shrimp It may sound weird but hear us out on this one. Typically, when you add a dressing to a Salad it\u2019s a combination of Acid and Fat, usually Olive Oil and a Vinegar are used. In this recipe the Acid comes from perfectly pickled Onions. We then combine them with Olive Oil and some freshly grated ripe Tomato to create a beautiful dressing that pairs perfectly with the Shrimp These wonderful Pickled onions are used as a dressing to flavor the Poached Shrimp Salad with Sundried Tomatoes. They so versatile, and work with so many different dishes We love Pickled Onions here at Dinnertime Somewhere. Often, Pickled Onions are made using a combination of Sugar and Vinegar, but we prefer using Lemon Juice. The pickling is less harsh, and you\u2019re eating a healthier dish without all that extra Sugar being added to the dish All you need to do is finely slice up a Red Onion (which is the best type of Onion for pickling I find) and then place them into a bowl or (preferably) a sealable plastic container. Then add a generous amount of Lemon Juice (3 Lemons is usually the sweet spot) and about 1 tsp. of Salt. Mix it well then seal and refrigerate The Lemon Juice and Salt will slowly pickle the Onions. They\u2019ll be good to go after about 4 hours, but we recommend leaving them overnight for a better result. To learn more about how to Pickle Onions check out this article<\/a> We build the Poached Shrimp Salad with Sundried Tomatoes by first grating a whole fresh Tomato into a serve bowl. Discard the skin and then add in Olive Oil and about 2 heaped tbsp. of the Pickled Onions. Try to get some of the pickling liquid in there too Mix it all together and taste for seasoning. You may need to add a pinch more Salt, so check it at this point. Once you\u2019re happy with the dish, add the remaining ingredients of Sundried Tomatoes, the Shrimp (which has been cut up into chunks), along with some Celery To finish the dish, tear off a few Basil leaves and sprinkle them over the top of the Salad. The dish is served alongside some crispy Romaine Lettuce leaves. You can either serve them on the side for a fancy presentation, or cut them up and mix them into the Salad
<\/p>\n\n\n\nSeasonality is key when it comes to good quality Sundried Tomatoes<\/h2>\n\n\n\n
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Poaching the Shrimp<\/h2>\n\n\n\n
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<\/p>\n\n\n\nWhat is unique about this dish is the dressing for the Salad is Pickled Onions!<\/h2>\n\n\n\n
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Preparing the dish for plating<\/h2>\n\n\n\n
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