Olive Oil-Poached Shrimp

I cannot tell you how excited I am to share this lovely dish with you as my 200th post! Yay 200th post! I don't always have the best follow-through with things, so it pleases me to not only have been blogging for over a year, but to have actually learned from and shared so much with you - fantastic!

And fantastic is the perfect way to describe these olive oil-poached shrimp. This was a new technique for me, and I'm not entirely sure I would have attempted it, but my fabulous husband (and sous-chef) requested it. I am so glad I did, because Dave and I had an awesome time pulling it together. He peeled and deveined the shrimp, infused the oil, took lots of pictures and did a ton of dishes - and kept me laughing the whole time. Collective cartoon bird-sigh, Everyone - "Awwwww!" Sappy, but true. This was a blast to make.

This recipe has a lot of steps, but don't be discouraged - nothing is tricky. It wasn't even especially time consuming, if you want to get right down to it. The oil infused while I prepared the lime syrup and roasted the poblano. The poblano steamed while I prepared the veg. The tomatoes marinated while we tidied up. Everything was ready to go by the time our friends Jeremy and Liane came over, so we were able to have quality friend time with no worries about our starter!

I did have reservations about the poaching. Would it work? Would the shrimp be oily? Would we like it? In short, it did, they weren't, and OMG, they were delicious!! Next time we make this (because we will be making this again), we'll do way more than 8 shrimp - two per person just wasn't enough! The shrimp were tender and flavored delicately with coriander and red pepper flake - and not the least bit oily!


As much as we loved the shrimp, they weren't the only stars of the show! Neither Dave nor Jeremy particularly care for tomatoes, but the marinade brightened them up to the point they didn't even taste like tomatoes - but in a good way. The cucumber salad was sweet and crunchy, crisp and smoky. The cucumber, lime zest and roasted poblano melded together in a most beautiful way. The brightness in both the tomatoes and cucumber salad was balanced deftly by the sliced avocado and mellow lime syrup. I couldn't possibly give you enough positive adjectives to explain how terrific every part of this plate was singularly, much less blended together. I can just say that it was a symphony of flavors, and each flavor came together beautifully as a whole.

Elegant and delicious, this appetizer was. A blast to create and a joy to share. Thank you for sticking with me for 200 posts. I hope I have 200 more, just as tasty as this one.


Olive Oil-Poached Shrimp
c/o Top Chef: The Cookbook
winning recipe by Lia, Season 3, Episode 4

2 tablespoons coriander seeds, crushed
1 tablespoon red pepper flakes
One 750-ml bottle olive oil
1 lime
½ cup sugar
1 ½ teaspoons cornstarch
Salt
1/3 English cucumber
1 large poblano chile
2 tablespoons minced fresh cilantro
Zest and juice of 1 Meyer lemon
Juice of ½ navel orange
1 tablespoon sherry vinegar
1 vine-ripened tomato
8 large shrimp, peeled and deveined
2 Hass avocados

In a medium saucepan over medium-high heat, toast the coriander seeds and red pepper flakes until fragrant, about 1 minute. Add the oil. Heat until just hot to the touch, then remove from the heat and let steep for 10 minutes. Strain through a sieve lined with cheesecloth and transfer to a medium saucepan.

Using a vegetable peeler, remove the zest of the lime, then trim off any white pith. (Reserve the lime.) Cut the zest into very fine dice, put it in a small saucepan, and cover with cold water. Bring to a boil, then immediately drain in a sieve. Return the zest to the pan, cover with cold water again, bring to a boil, then drain. In the saucepan, combine the sugar and ½ cup water. Add the zest and bring to a boil over high heat. Remove from the heat and let the syrup cool.

Pour the syrup through a sieve set over a clean saucepan; set the candied zest aside in a small bowl. Combine the cornstarch and 1 ½ teaspoons water. Stir the cornstarch slurry into the syrup and add 1 teaspoon salt. Bring to a boil and cook until thickened, about 3 minutes. Let cool.

Cut the cucumber in half and scrape out the seeds. Cut the cucumber, peel included, into very fine dice and put in the bowl with the candied zest.

Roast the chile directly over a gas flame, turning with tongs until add sides are lightly charred. Place the chile in a heat-proof bowl, cover with plastic wrap, and set aside for 20 minutes. Remove the blackened skin, seeds, and stems. Cut the bright green parts into very fine dice, to make 2 tablespoons. Add to the cucumber mixture, along with the juice of half the reserved lime (reserve the remaining lime for another use), ½ teaspoon of the infused oil, the cilantro, and salt to taste. Set the salad aside.

In a small bowl, combine the lemon zest and juice, orange juice, vinegar, and salt to taste. Slice the tomato into 8 thin wedges and add to the marinade. Set aside.

Warm the remaining infused oil over low heat. Sprinkle the shrimp with salt and add them to the oil – it should not be hot enough to sputter. Cook for 4 to 6 minutes, turning once, until firm. Transfer the shrimp to paper towels to drain.

Peel and thinly slice the avocados. Lightly brush some of the lime syrup onto each of 8 serving plates. Place a shrimp on one side of the brushstroke. Place avocado slices next to the shrimp. Put 1 wedge of marinated tomato between the shrimp and avocado. Using a slotted spoon to drain the excess liquid from the cucumber salad, place a small line of the salad next to the avocado. Serve immediately.

See the recipe...

Gazpacho (Chilled Heirloom Tomato and Cucumber Soup with Avocado)

My goodness, its hard to come back from vacation! Inertia really took hold, let me tell you! All of that laying by the pool! ;)

We weren't very consistent with our picture taking, and even then, it was all done on our cell phones... so once we're able to transfer those around, I'll share what we did photograph! I cannot wait to gush! :)

I do want to say this one little thing, though. I still cannot get over the iced tea my husband ordered at San Marco. Not specifically because of the tea, mind you. My joy stems from the fact that rather than bring him sugar or sugar substitute, they brought a little glass of simple syrup - and more with each refill! Beside myself, I tell you!

Now, on to the soup!

We'd received a TON of tomatoes in our CSA before we left for Vegas. Which is nice, because now that we've gotten so much water, the tomatoes are splitting and rotting on the vine... which means less tomatoes each week... so I'm glad we got them in while we could!

I had never skinned a tomato before... Until now, whenever I needed whole tomatoes, for a sauce or something, I always bought canned. I decided that it was time to learn, so that I could make this dreamy gazpacho with our lovely farm veggies! I am happy to report that it isn't the least bit tricky. Messy, absolutely - but that is half the fun!!!

All the veggies blended together nicely, and I love love love that I was able to slip so many vegetables into this soup. It was so so fresh and lively, delicate and simple. I highly recommend it. I am already planning my coup at the farmer's market - I'll take all the tomatoes they have! And I'll fight you for 'em!

I'm really loving my blender, too. So what if it sounds like a lawn-mower at higher speeds?

Gazpacho (Chilled Heirloom Tomato and Cucumber Soup with Avocado)
From Dona Tomas: Discovering Authentic Mexican Cooking
http://www.amazon.com/Dona-Tomas-Discovering-Authentic-Mexican/dp/1580086047/ref=pd_bbs_sr_1/102-2586522-1989707?ie=UTF8&s=books&qid=1186492574&sr=8-1

1 large English cucumber, peeled, seeded, and coarsely chopped
¼ cup red wine vinegar
2 tablespoons extra-virgin olive oil
About 1 ½ tablespoons kosher salt
4 pounds heirloom tomatoes
½ white onion, diced
3 cloves garlic
1 small jalapeno chile, stemmed and coarsely chopped
2 avocados, cut into ¾ inch dice, for garnish
½ bunch cilantro, stemmed and chopped, for garnish

Place the cucumber in a blender and puree on a low speed until a coarse consistency is achieved. Add the vinegar, olive oil, and salt and pulse 2 to 3 times to incorporate. Pour into a serving bowl and set aside.

Place a saucepan filled about halfway with water over high heat and bring to a boil. Fill a large bowl with ice water. Stem the tomatoes and slash an X into the skin at the bottoms. Submerge the tomatoes in the boiling water for 30 seconds to loosen the skins, drain, and immediately plunge into the ice bath. Drain again, then peel off the skins. Place a fine-mesh strainer over a bowl. Cut the tomatoes in half crosswise and squeeze the tomatoes into the strainer, using your fingers to extract as many of the seeds as possible. The goal is to remove and discard the seeds while reserving the precious juice in the bowl.

Working in batches if necessary, transfer the tomatoes and their juice and the onion, garlic, and jalapeno to a blender. Puree on high speed until liquefied and smooth. Pour into the bowl with the cucumber puree, stir well, and adjust the seasoning with salt if necessary (cold soups will often need more salt than hot soups).

Cover and place the soup in the refrigerator for 1 to 2 hours, until well chilled. Ladle into chilled bowls and garnish with the avocado and cilantro. This soup can be refrigerated in a plastic container for up to 2 to 3 days, but is best enjoyed within 24 hours of preparation.

See the recipe...

Grilled Salmon with Smoky Tomatillo Sauce and Cucumber Salad

While I really like the idea of having posts saved as a draft for later posting, I've found that if I wait too long, my memory of the dish isn't as useful. Arrgh! :)

What I do remember is this: I made this sauce at the same time I was making the tomatillo rice for the barbacoa dinner (similar ingredients and all). And as you can see from the photo and recipe, I used salmon instead of trout, because that's what they had at the grocery store. The photo itself could have been better, but I plated the cucumber too early, and it oozed all over the place. O well!

The husband and I really enjoyed the fresh creaminess of the cucumber salad in contrast with the smoky heat of the tomatillo sauce, and both were really nice with the crispy salmon. I have extra sauce in the freezer, and I plan to try it on chicken at a later date. Or I might just make this again, and hopefully with actual trout.

Grilled Trout with Smoky Tomatillo Sauce and Cucumber Salad
c/o Alex Roberts, featured in Food & Wine Magazine, August 2007
http://www.foodandwine.com/recipes/grilled-trout-with-smoky-tomatillo-sauce-and-cucumber-salad

One medium cucumber, peeled, seeded and sliced into thin half-moons
Salt
2 dried guajillo chiles
1 dried chipotle chile
2 cups boiling water
5 medium tomatillos, husked and rinsed out (6 ounces)
2 tablespoons vegetable oil, plus more for brushing
3 garlic cloves, minced
1 small onion, diced
1 tablespoon chopped cilantro
2 tablespoons chopped mint
Freshly ground pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
1 tablespoon chopped flat-leaf parsley
Four 6- to 8-ounce trout fillets, with skin

In a colander, toss the cucumber with teaspoon of salt and let stand until wilted, about 25 minutes. Pat dry.

Meanwhile, soak the guajillo and chipotle chiles in the boiling water until softened, 20 minutes. Discard the stems and seeds and coarsely chop the chiles.

Light a grill. Grill the tomatillos over high heat until they are charred all over, about 5 minutes. Discard the charred skins and coarsely chop the tomatillos.

In a small skillet, heat the 2 tablespoons of vegetable oil. Add two-thirds of the minced garlic and the onion and cook them over moderate heat until softened, about 7 minutes. Transfer to a blender and add the chopped chiles and tomatillos and the cilantro and mint. Puree the sauce and season with salt and pepper.

In a medium bowl, toss the wilted cucumbers with the sour cream, jalapeño, parsley and the remaining minced garlic. Season with salt and pepper.

Brush the trout fillets with vegetable oil and season with salt and pepper. Oil the grate and grill the fish over high heat, skin side down, until the skin is crisp, about 3 minutes. Turn the fish and grill until it is just cooked through, about 2 minutes longer. Transfer the fish to plates and serve with the chile-tomatillo sauce and cucumber salad alongside.

MAKE AHEAD The chile-tomatillo sauce can be refrigerated overnight. Bring the sauce to room temperature before serving.

WINE Trout, like most freshwater fish, is fairly delicate (even when grilled), so a large-scale wine is apt to overwhelm it. A California rosé is light enough to pair with the trout but has enough ripe fruitiness for the spicy tomatillo sauce. One good option is the melony 2006 Beckmen Purisima Mountain Vineyard Grenache Rosé.

See the recipe...

Cucumber Soup with Grilled Shrimp and Basil

Yowza, its hot. Hot outside and hot inside. Our air conditioning is on the fritz. (again) I've had to be a little fussy at our leasing office, so hopefully it will be completely repaired this afternoon.

In the meantime, I have the perfect dinner to combat the heat and pretend I'm at the spa. Cold cucumber soup (that only requires a blender to prepare) topped with grilled shrimp. Our CSA delivery last week had some beautiful cucumbers included, and I wanted to try something a little more fun with them, rather than slice them into a salad. I did the shrimp in a pan on the stove, and I squeezed the almost-spent limes from the soup on top. I also used greek yogurt for the first time, and I'm smitten. Its so thick and tasty!

The recipe claims to serve 4, but it made about 2.5 servings for us. Would make an excellent starter, but I was really happy letting it stand on its own. Feel free to do as I did and use basil instead of dill (unless you prefer dill, of course!)

Just a little something about the cookbook: I cannot rave enough about how great the South Beach: Taste of Summer cookbook is. If you enjoy the Quick and Easy book, you will love this one, too. The recipes aren't complicated, the ingredients are always fresh and delicious, and super-good for you, to boot. What I love about it, too, is that nothing in this book looks or tastes like you are on a diet - which takes the stress out of dieting.

Be like me and beat the heat with some fresh and re-freshing cucumbers!

Cucumber Soup with Grilled Shrimp and Basil
Adapted from: The South Beach Diet Taste of Summer Cookbook
http://www.amazon.com/South-Beach-Taste-Summer-Cookbook/dp/1594864454/ref=pd_bbs_sr_1/002-6815521-7348005?ie=UTF8&s=books&qid=1181262545&sr=8-1

2 large cucumbers, peeled and roughly chopped
¾ cup cold water
1 cup low-fat or nonfat plain yogurt
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ pound large shrimp, peeled and deveined
¼ cup chopped fresh basil

In a blender, combine cucumbers and water; puree for 30 seconds. Add yogurt, lime juice, salt and pepper; puree until smooth.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp just until pink, about 1 minute per side.

Divide soup among 4 bowls, top with shrimp and basil, and serve.

Makes 4 (1 cup) servings.

Nutritional stuff per serving: 140 calories, 2.5 fat, 1 g sat. fat, 19 g protein, 9 g carbs, 1 g fiber, 300 mg sodium

See the recipe...