This creamy shrimp salad with radish and cucumber is a simple dish to make but comes out elegant. (Gretchen McKay/Pittsburgh Post-Gazette)

This creamy shrimp salad with radish and cucumber is a simple dish to make but comes out elegant. (Gretchen McKay/Pittsburgh Post-Gazette)

Radish adds a lovely hue in simple yet elegant shrimp salad

  • By Gretchen McKay Pittsburgh Post-Gazette
  • Wednesday, June 14, 2017 1:58pm
  • Life

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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