Shrimp, Urfa Biber with Julienne Vegetable Salad

Chef Craig Koketsu

Ingredients:

Shrimp:



• 1 lb. large raw shrimp, peeled and cleaned with tails
• 1 Tbsp. lemopn juice
• large pinch Murray River pink salt
• 1 small clove garlic, minced
• 1 Tbsp. Urfa Pepper Flakes
• 2 Tbsp. olive oil

Salad:



• 1 Japanese cucumber or 1/2 hothouse cuke, peeled, seeded and cut into thin julienne
• 1 cup green papaya cut into very thin julienne or 1/2 jicma peeled and julienned
• 1 large carrot, trimmed, peeled and cut into very thin julienne
• 1/2 sweet red bell pepper, cut into very thin julienne
• 1 tsp. Murray River pink salt
• 1/2 tsp. ground White Peppercorns and Ground Pepper
• 1/4 cup rice vinegar
• 1 tsp. sugar

Directions:

To make the shrimp, mix the first five ingredients and let marinate for one-half hour. Pre-heat a large heavy skillet or wok and add the remaining olive oil adding a bit more if necessary. Drain shrimp and add to the hot pan, sauteeing quickly to cook evenly. remove from the pan and letcool. This may be done up top 1/2 day ahead of time.

To make the salad, combine the salt, sugar, white pepper and rice vinegar , stirring well to dissolve the sugar. Ten minutes before serving, place the julienned vegetables in a large non-reactive bowl and pour the dressing over them. Toss gently but throughly to evenly coat all of the pieces. Taste and adjust seasoning if necessary.

To plate, evenly divide the shrimp onto the center of 4 large salad plates; toss the vegetable salad one more time and gently place a mound of the salad on top of the shrimp. Drizzle any remaining dressing over the portions and serve.

Serves: Four as first course or 10 as hors d'oeurves

Print Recipe