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This recipe is super simple but still quite elegant. Blanching the radishes cuts a bit of the spice, which the piment d’Espelette more than makes up for.

Creamy Shrimp Salad With Radish and Cucumber

11/2 teaspoons olive oil

18 large shrimp, peeled and cleaned

1/4 teaspoon piment d’Espelette or cayenne pepper or more to taste

11/4 teaspoons sea salt, divided

20 radishes, trimmed

7 mini-cucumbers or 11/2 English cucumbers

1/2 red onion

20 fresh mint leaves

1/2 cup Greek yogurt or creme fraiche

1/2 teaspoon black pepper

Heat large saute pan over medium-high heat and add oil. Add shrimp, piment d’Espelette and 1/2 teaspoon salt. Saute until just cooked through, about 11/2 minutes per side. Remove from heat and allow to cool to room temperature.

Bring medium pot of water to boil and blanch radishes for about 2 minutes. Drain and chill in bowl of ice. Strain radishes and slice them finely.

Slice cucumbers equally finely. Mince onion and mint leaves, leaving a few leaves for garnish if desired. Put cucumbers, radishes, onion and mint in medium bowl. Add yogurt or creme fraiche, remaining 3/4 teaspoon salt and pepper, and mix well, adding more salt if desired.

When serving, top cucumbers and radishes with the shrimp.

Serves 6 to 8 as an appetizer.

— “Les Marches Francais: Four Seasons of French Dishes From the Paris Markets” by Brian Defehr and Pauline Boldt (Running Press; April 18, 2017; $28)

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