Chilled Shrimp & Lime Salad Recipe From Lourdes Castro
Hey, summer! Here we come!
The Biltmore Culinary Academy's director, Lourdes Castro, teamed up with Ten Speed Press to publish Simply Mexican, a recipe-packed guide to everything from Achiote Chicken Roasted in Banana Leaves to basic tamales. The technique-focused book, written for the average home chef, contains 60 iconic Mexican recipes from all over the country.
Here's one of the easy recipes inside. Is it a salad? Ceviche? Don't waste time trying to define it--just get to cooking.
Chilled Shrimp & Lime Salad
1 lb. shrimp, peeled, deveined, and butterflied
1 cup cherry tomatoes, quartered
1 red bell pepper, thinly sliced
¼ red onion, thinly sliced (about ½ cup)
1 cup lightly packed fresh cilantro leaves, chopped, plus sprigs for garnish
1 jalapeño, stemmed and finely chopped
1 tsp. salt, or more to taste
1 Tb. prepared horseradish
1 Tb. ketchup
2 Tbs. olive oil
CornNuts, for garnish
Directions: Bring a pot of salted water to a boil. Meanwhile, prepare an ice bath by filling a bowl with ice and cold water. Add the shrimp to the boiling water and allow to cook for 1 minute. Remove the shrimp from the pot with a slotted spoon and immediately plunge into the ice bath. Allow the shrimp to cool thoroughly, then drain and place on paper towels to absorb some of the water. Transfer the shrimp to a bowl.
Add the tomatoes, red pepper, onion, cilantro, jalapeño, and avocado to the shrimp. Season with salt and pepper and toss lightly.
Finely grate the zest of 3 of the limes and juice 6 limes. Combine the zest and juice in a small bowl. Mix in the horseradish, ketchup, and olive oil. Pour this dressing over the shrimp salad and toss well. Check seasoning and adjust if necessary.
Slice the remaining lime into wedges. Transfer the salad to a serving platter and garnish with sprigs of cilantro and lime wedges. Sprinkle CornNuts over the salad for added crunch.
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