Chilled Shrimp Salad
Recipe from Mike Whisenhunt, chef at Brimmer & Heeltap.
Serves: 4 | 1 hour active cooking time
For the Pickled Thai Chilies
2 tablespoons thinly sliced Thai chilies
1/4 cup rice wine vinegar
1 teaspoon salt
1 teaspoon sugar
Place sliced chilies in a heat-proof bowl. Combine vinegar, salt, and sugar in a pan and cook over medium heat until sugar and salt dissolve, then pour over the chilies. Cool to room temperature, then refrigerate.
For the Herb Oil
2 cups water
1/8 cup Thai basil leaves, packed
1/8 cup cilantro leaves, packed
2 teaspoons ginger, peeled and chopped
1/4 cup grapeseed oil
1 teaspoon fish sauce
Bring water to a boil.
Fill a small bowl with ice, and cover the ice with water. Set aside.
Place basil and cilantro leaves into the boiling water, and cook for 10 seconds. Remove the leaves with a slotted spoon and place into the ice bath.
Once the leaves are cool, remove with a slotted spoon. Squeeze leaves to release excess water, then place on a paper towel, fold over, and firmly press to further dry the leaves.
In a food processor, combine the dried leaves, ginger, oil, and fish sauce, and blend until smooth. Refrigerate.
For the Shrimp
4 cups water
1/4 cup rice wine vinegar
2 teaspoons salt
2 teaspoons sugar
1/4 cup ginger, peeled and sliced
6 thyme sprigs
1 tablespoon black peppercorns
1 fresh bay leaf
2 pounds shrimp, peeled and deveined
1 teaspoon ground Szechuan
zest of one lime
salt and pepper to taste
In a pot, combine water, vinegar, salt, sugar, ginger, thyme, peppercorns, and bay leaf. Bring to a boil.
Place shrimp in a large heat-proof bowl or pot. Place a large strainer over the shrimp.
Once the herb mixture comes to a boil, pour into strainer over the shrimp.
Stir the shrimp and let rest for 3 minutes.
After 3 minutes, add enough ice to cool the shrimp. When the water has cooled, about 5 minutes, remove the shrimp with a slotted spoon and spread evenly across a plate. Refrigerate about 15 minutes. Once the shrimp has chilled, toss it with the herb oil, Szechuan, and lime zest. Set aside.
For the Herb Salad Mixture
1/2 cup fresh mint, torn into pieces
1/2 cup fresh cilantro leaves, torn into pieces
1 green onion, finely sliced in circles, from white to green
2 tablespoons diced chives
4 tablespoons chopped, roasted pistachios
Toss together mint, cilantro, green onion, and chives
Divide the shrimp among four plates. Divide herb salad mixture on top of shrimp. Sprinkle each plate with one tablespoon of pistachios. Place a few pickled Thai chilies on top of each salad and serve.