This recipe is super simple but still quite elegant. Blanching the radishes cuts a bit of the spice, which the piment d’Espelette more than makes up for.
Creamy shrimp salad with radish and cucumber
1½ teaspoons olive oil
18 large shrimp, peeled and cleaned
¼ teaspoon piment d’Espelette or cayenne pepper or more to taste
1¼ teaspoons sea salt, divided
20 radishes, trimmed
7 mini-cucumbers or 1 ½ English cucumbers
½ red onion
20 fresh mint leaves
½ cup Greek yogurt or creme fraiche
½ teaspoon black pepper
Heat large saute pan over medium-high heat and add oil. Add shrimp, piment d’Espelette and ½ teaspoon salt. Saute until just cooked through, about 1 ½ minutes per side. Remove from heat and allow to cool to room temperature.
Bring medium pot of water to boil and blanch radishes for about 2 minutes. Drain and chill in bowl of ice. Strain radishes and slice them finely.
Slice cucumbers equally finely. Mince onion and mint leaves leaving a few leaves for garnish if desired. Place cucumbers, radishes, onion and mint in medium bowl. Add yogurt or creme fraiche, remaining ¾ teaspoon salt and pepper, and mix well, adding more salt if desired.
When serving, top cucumbers and radishes with the shrimp.
Serves 6 to 8 as an appetizer.
— Recipe from “Les Marches Francais: Four Seasons of French Dishes From the Paris Markets” by Brian Defehr and Pauline Boldt (Running Press; $28)
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