Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions

On Mondays I like to serve a light meal for dinner as we tend to eat a bit more on the weekend.  Light for us means little or no meat.  Too much meat and our body works overtime to process which makes us feel a bit sluggish and good nutrients are flushed away.   I’m sure you have experienced being so full you felt sleepy afterward.  An easy solution:  eat more vegetables and fruit and less meat.  You’ll feel more energized, less prone to gain weight and overall feel better.  A good rule of thumb to follow when limiting meat intake is to make sure the size is no bigger than the palm of your hand or use the portion plate method – the size of meat should fill 1/4 of a plate.

Serves 2
adapted from Martha Stewart Living

fresh ginger (3 1/2 inches), peeled
1 tablespoon whole black peppercorns
5 tablespoons fresh lemon juice, divided
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 (use more if you like!)
1/2 cup radishes, thinly shaved on a mandoline
large scallions, thinly sliced on the bias (3 tablespoons)
jicama, peeled and thinly shaved on a mandoline (1/2 cup) – you can also use sunchokes
coarsely ground pepper

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.

The Culinary Chase’s Note:  Gorgeous flavors and textures – no wonder I’m making this again tonight!

    3 Comments

    1. Minnie(@thelady8home) on June 17, 2012 at 15:28

      Anything with shrimps, it has to be my fav. 😀



    2. Maria on June 28, 2012 at 04:50

      This light meal is perfect for summer, plus the seafood indulgence could be like having dinner at the beach!



    3. The Culinary Chase on June 28, 2012 at 11:52

      Thanks Minnie and Marie! I’ve made this twice thus far and love the flavors. Cheers!