Recipes From J. Peppers: Poached Shrimp & Pickled Okra Salad

Watermelon- Tomato Salad with Feta

1 qrt Fresh large diced seedless Watermelon

1qrt Fresh large diced heirloom tomatoes

1 cup crumbled feta cheese

1 radish sliced very thin into ice cold water

4 or 5 leaves of fresh basil

1/4 cup Extra virgin Olive Oil

2 tbsp Orange Blossom Honey

2 tbsp White Balsamic vinegar

Salt & Pepper to taste

Whisk together white balsamic vinegar, honey and olive oil in bottom of large mixing bowl. Toss in all ingredients except basil; and season with salt and pepper. Stack the basil leaves on top of each other and roll into a cigar shape, then slice across the basil very thinly. Mix in sliced Basil and let stand for 10 minutes in fridge before serving.

Poached Shrimp and Pickled Okra Salad with Toasted orzo pasta

15 large cleaned and de-veined shrimp

1 lemon sliced

1 bay leaf

1 cup Dry White Wine

6or 7 Pickled okra spears

1 seedless cucumber shaved thinly

1 garlic clove shaved thinly

1 cup orzo pasta toasted

2 tbsp butter

2 cups water

3 tbsp apple cider vinegar

1/4 cup greek yogurt

1 tbsp cut chives

1/4 cup Extra virgin olive oil

Pinch of Chili Flake

In a medium Pot bring to a simmer 1 quart of water with the wine, lemon, bay leaf and Old Bay. Place the shrimp in the water mixture for 45 to sixty seconds; till the shrimp is just cooked. Remove the shrimp and place in a ice bath. In a saute pan over medium heat toast the orzo pasta untill slightly brown and smells nutty. Put 2 cups of water in the pan and simmer pasta till just tender; place in a bowl to cool. Using a vegetable peeler, longways, slice the cucumber into very long thin ribbons.

Putting it together

In a large mixing bowl mix together apple cider vinegar greek yogurt and extra virgin olive oil. Put in the orzo, cucumber, garlic, and chilled shrimp and toss to combine. Season with salt and pepper, and garnish with snipped chives.


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