Black Pepper Shrimp* with Watermelon and Lime Salad
By Floyd Cardoz - Tabla Restaurant, New York

Serves 4

Ingredients for the shrimp:
8 large shrimp, peeled, de-veined
1 T black pepper, finely ground
1 T coriander seed, finely ground
1 T extra virgin olive oil
1/4 C canola oil

Combine ground spices with the extra virgin olive oil. Toss shrimp in spice paste and marinate for 24 hours.

Remove shrimp from marinade, wipe away excess and season with sea salt. Heat a thick-bottomed skillet over medium-high heat for 1 minute. Add canola oil and heat until shimmering. Carefully place seasoned shrimp in pan and cook until crisp, approximately 2ñ3 minutes per side. Drain shrimp on rack or on paper towels.

Ingredients for the watermelon and lime salad:
1 t fresh root ginger, peeled, minced
1 hot chile pepper, seeds removed, finely minced
2 limes, 1 zested, cut into segments; 1 squeezed for juice
2 T extra virgin olive oil
4 C diced watermelon, seeds removed
2 sprigs mint
1 sprig cilantro
1/4 C breakfast radish, thinly sliced
Chat masala to taste (available in Indian and Asian markets)
Black pepper to taste

Combine lime zest, lime juice, ginger, chile, chat masala, black pepper and extra virgin olive oil in a medium bowl.

Combine the watermelon, radishes, lime segments, mint and cilantro in a separate bowl.

Just before serving, dress salad by slowly pouring juice mix over fruit, vegetables and herbs.

To Serve:
Divide the dressed salad equally among four small plates. Place 2 shrimp on top of each salad.

*Seafood Watch: recommends both wild-caught and farmed shrimp from the U.S


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