Stephencooks

Salad of Black Radishes and Shrimp   

Serves 2

I've always preferred radishes that have been quickly blanched over raw ones. They're still resistant to the tooth but the blanching takes their assertiveness down just a notch. In this recipe I blanched the radishes but if you like your radishes raw this is an optional step.

• 2 - 3 black radishes, about 2" in diameter
• 2 tablespoons salt
• 6 ounces "extra large" shrimp (16/20), peeled
• 2 slices fresh tomato
• 1 scallion, cut in 3 - 4" threads
• Olive oil and balsamic vinegar, to taste
• Zest of 1/2 lemon
• Piment d'Espelette* to taste

For boiling the shrimp:

• 2 tablespoons dried dill weed
• 1/2 lemon
• 1 teaspoon Old Bay seasoning mix
• 2 bay leaves

1. Add the salt to a medium saucepan of water and bring to a boil.

2. Slice the radishes thinly, then halve the slices.

3. [Optional step.] Place the radish slices in the boiling water and adjust heat to simmer for 2 minutes. Lift radishes from water with a slotted spoon. Place the radishes in a bowl of cold water for a few minutes, then drain.

4. Bring the salted water to a boil again and add the shrimp-boiling ingredients. Allow to boil for 10 minutes to flavor the water before adding the shrimp.

5. Place the shrimp in the boiling seasoned water for 30 seconds. Pour the shrimp and liquid through a sieve. Fill the pan with cold water and return the shrimp to the pan to cool for a minute or two. Remove the bay leaves. Drain and cover the shrimp with cold water again for a couple of minutes and then drain the shrimp and let them cool for a few more minutes.

6. To assemble, place the tomato slices on plates and arrange the radish slices around them as desired. Add the shrimp in piles on top of the tomato slices and scatter on the scallion threads. Drizzle with olive oil and balsamic vinegar to taste. Garnish with the lemon zest and Piment d'Espelette, to taste. 

*Piment d'Espelette is made by grinding hot red peppers grown in the Basque region of France. It can be found in specialty stores or online. Moderately hot. Substitutes are hot paprika pepper or New Mexico chile powder.

Nutritional Estimate 2 Servings. Per serving: 112 Calories; 2 g Total Carbs; 1 g Dietary Fiber; 1 g Sugars; 3 g Fat; 165 mg Cholesterol; 194 mg Sodium; 18 g Protein. Weight Watchers: 2 points.