Zarela’s Ensalada de Camarón (Shrimp Salad)
Makes 4 - 6 servings as first course
6 cups fish stock or water
1 small white onion, unpeeled (use bulb or spring onions or a red onions that is new and shiny)
2 garlic cloves, unpeeled
3 bay leaves
10-12 black peppercorns
1 1/2 teaspoons salt, or to taste
1 pound medium shrimp (sold as 16 – 20 count) shelled, deveined and split in half lengthwise
Juice of 1 lime
3 tablespoons olive oil
Freshly ground black pepper
1 fresh white bulb onion (see above) or 1 medium-small red onion, sliced into thin half moons
3 jalapeño chiles, seeded if desired (to mitigate the heat –- I don’t bother) and finely julienned
1 ripe Mexican-type avocado, finely diced
leaves from 10 cilantro sprigs
Place the fish stock or water, onion, garlic, bay leaves, peppercorns and 1 teaspoon salt in a medium-sized saucepan or small stockpot. Bring to a boil over high heat; cook uncovered, for 10 minutes to infuse the flavors.
Add shrimp and cook, uncovered, for seconds or until the shrimp turn pink.
Quickly cool by emptying into a colander set under cold running water. Drain thoroughly.
In a small bowl, combine the lime juice and olive oil with a generous grinding of black pepper and about 1/2 teaspoon more salt. Place the shrimp in a large bowl with the bulb onion, chiles, avocado, and cilantro. Pour the lime-juice dressing over the salad ingredients and toss to distribute evenly. Taste for seasoning and add a little more salt and pepper if desired. Serve at once.
Click here for the Recipe Archive.