Poached Shrimp with Tomato Cucumber Salad

Recipe Courtesy of Estate Chef Tod Kawachi

For the Shrimp

1 lb Wild Caught Key West Pink Shrimp, 16/20 Count, de-veined in the shell (Costco item # 1438982)
1 C St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc
4 C Water
1 ea Lime, juice and zest (optional)

In a sauce pot bring the wine, water and a pinch of salt together to a boil, then add the shrimp and turn off the heat. Allow the shrimp to softly poach until they are just cooked through, drain and chill. Once cold, remove the shells and dress them lightly with a few drops of lime juice and a pinch of the zest.

For the Salad

2 C Garden Ripe Tomatoes
½ C Cucumber
1 Tbl Lemon and zest
¼ c Fromage Blanc cheese
1 Tbl Fresh Herbs-Chives, Basil, Chervil
1 C French bread-day old works fine
1 ea Garlic clove
Salt tt
Black Pepper tt

Cut the French bread into cubes and pulse chop in a food processor until rough chunky breadcrumbs. In a pan heat up the extra virgin olive oil with the garlic clove to medium temperature and add the breadcrumbs.  Stir and pan fry these until light golden brown then strain them off and drain on paper towels. Reserve the garlic evo for later use.

Rinse all vegetables and herbs in cold fresh water. Trim the ends off of the cucumber and cut into bite size cubes. Remove the core and stem from tomatoes and slice into bite size pieces. Pick small leaves of the fresh herb assortment.

Dress the cucumbers and tomatoes together in a bowl with the lemon juice and zest and season with fresh ground black pepper and salt to taste. Fold in the fresh herbs and garnish with fresh fromage blanc cheese over the top with the fried breadcrumbs and a generous drizzle of the reserved garlic evo.

Serve poached shrimp over salad.

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