MaryJo turned me onto a Guy Fieri Green Goddess Salad with poached shrimp recipe that we had to try.
I love shrimp. My first real experience with shrimp was when my family took a road trip to Biloxi, Mississippi back in the 1960’s. I recall going to a small restaurant that was right on the water, and they had a tank of live shrimp were you could watch them grab some shrimp, then come back 15 minutes later with beautifully battered fried shrimp. It was to die for. I don’t think that any of the shrimp that I have had since has been that good. It’s a wonderful memory. Thanks Uncle Don and Aunt Justine for getting married down there and making these memories!
I pride myself at cooking seafood and especially shrimp. You cannot overcook shrimp, otherwise it will become rubbery and tough. Saute it in butter and only until it turns pink through and through. That is my normal way to prepare shrimp and I’d never considered poaching shrimp in water. Turns out that this method produced very tender shrimp that worked great with this salad.
Prepare the poaching water by combining the ingredients and stir then bring to a boil. You will start to smell the delicious scents coming from the lime and parsley and bay leaves.
Using a very sharp knife, cut the shrimp back to expose the vein which you want to remove. Some shrimp have very pronounced vein and some don’t. These shrimp were pretty devoid of a vein. Leave the shells on when you poach the shrimp as the shell holds in subtle flavors that are lost otherwise.
Put the shrimp into the hot water and let steep for 5 minutes. You can tell when the shrimp is cooked by the color of the flesh. A pinkish opaque is what you are looking for.
Remove the shrimp from the water with a slotted spoon and place on a plate that has some paper toweling on it. Put the shrimp into your refrigerator to cool. 30 to 45 minutes should be enough.
Blend together the dressing ingredients and also put this into the refrigerator to cool.
Once the shrimp is cooled, peel the shells from the shrimp. Assemble the salad ingredients, plate and serve.
This green goddess salad with poached shrimp is an excellent light salad. Thanks Guy for the inspiration, you are the best!
- 2 to 2 1/2 qts. water
- 6 or 8 peppercorns
- 1 tbsp kosher salt
- 1/2 tsp red pepper flakes
- 4 garlic cloves , crushed
- 2 bay leaves
- 1 lime , sliced
- 1/2 cup packed fresh parsley , coarse chopped
- 1 pound shell on 16 to 20 shrimp per pound , peeled and deveined
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup basil leaves
- 1/2 cup parsley leaves
- 3 chopped green onions
- juice of 1 lemon
- 1 tbsp anchovy paste
- 1 garlic clove
- salt and pepper to taste
- 1 head of Romaine lettace , washed
- 1/2 sliced cucumber
- 1/2 medium red onion , slices
- 2 or 3 green onions chopped
- red or yellow sweet pepper julienned
- Mix the ingredients for the poaching liquid in a 3 quart saucepan. Stir together and bring to a boil.
- Once boiling, remove from heat and let set for 1 or 2 minutes.
- Place shrimp in the water and poach for 5 minutes.
- Remove shrimp from the water and place in refrigerator to cool.
- In a food processor, place dressing ingredients and puree until well blended, (45 seconds)
- Taste and add salt and pepper to flavor
- Store in refrigerator to cool, (30 minutes)
- Chop salad ingredients and assemble on a plate, coating with the dressing and finishing with the shrimp