Salad of the Goddesses with Poached Shrimp

Name: Salad of the Goddesses with Poached Shrimp
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 2 bay leaves; 1 head Bibb lettuce; 1 hothouse cucumber; 118 milliliters packed fresh flat-leaf parsley leaves; 118 milliliters packed fresh basil leaves; 1 small bunch fresh parsley; 1 small clove garlic; 3 cloves garlic, peeled and bashed; 59 milliliters chopped green onions; 118 milliliters chopped green onions; 1 Tbsp kosher salt; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 1 lime, cut into slices; 118 milliliters mayonnaise; 1 orange bell pepper, julienned; 5 to 6 black peppercorns; 118 milliliters drained and sliced pepperoncinis; 118 milliliters shaved red onion; 0 teaspoons red pepper flakes; 2 heads romaine; 907 grams shrimp (U16 or U20 size), in the shells; 118 milliliters sour cream

Salad of the Goddesses with Poached Shrimp might be just the main course you are searching for. This recipe covers 50% of your daily requirements of vitamins and minerals. One portion of this dish contains about 55g of protein, 32g of fat, and a total of 582 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free and pescatarian diet. If you have anchovy paste, green onions, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns, garlic, bay leaves, lime and parsley. Stir to combine and bring to a simmer.

Ingredients you will need

Black Peppercorns

Red Pepper Flakes

Bay Leaves

Parsley

Garlic

Shrimp

Water

Lime

Salt

Equipment you will use

Sauce Pan

Remove from the heat and allow the liquid to cool for a few minutes (dropping shrimp in hot, but not boiling, water yields more tender shrimp). Prepare and clean the shrimp by running a small, sharp knife down the length of the shrimps and removing the dark vein.

Ingredients you will need

Shrimp

Water

Equipment you will use

Knife

Add the shrimp to the poaching liquid and allow them to sit and steep in the liquid, off the heat. (Cooking the shrimp in the shell yields more flavor.) Leave for about 5 minutes until they are cooked through and completely pink. Use a slotted spoon, or spider, and remove the shrimp and drain well. Refrigerate until cool, and then peel and discard the shells before serving with the salad.

Ingredients you will need

Pasta Shells

Shrimp

Equipment you will use

Slotted Spoon

Combine the mayonnaise, sour cream, basil, parsley, green onions, lemon juice, anchovy paste and garlic in a food processor and puree. Thin with water as required, using only 2 tablespoons at a time. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Anchovy Paste

Green Onions

Lemon Juice

Mayonnaise

Sour Cream

Parsley

Garlic

Basil

Water

Equipment you will use

Food Processor

For the salad: Wash the lettuces and roughly chop the romaine hearts. Tear the Bibb lettuce leaves into bite-size pieces.

Ingredients you will need

Butter Lettuce Leaves

Romaine Hearts

Cut the cucumber lengthwise down the middle, and then slice in 1/4-inch slices on the bias. Toss the salad ingredients together with the shaved red onion, pepperoncinis, green onions, bell peppers and cucumber. Top with the shrimp. Dress lightly with the dressing.

Ingredients you will need

Peperoncini