Monday, October 20, 2008
AMERICA'S TEST KITCHEN SHRIMP SALAD
Every Sunday, America's Test Kitchen has a cooking show on PBS TV. America's Test Kitchen is affiliated with Cook's Illustrated Magazine, and many of the recipes illustrated in the magazine are from America's Test Kitchen. They also have a website, but recipes are only available to members.
This recipe for shrimp salad is very different from any shrimp salad you have ever made. The technique is so bazaar, I simply had to try it. Starting everything, including the shrimp, in a cold pot and heating on medium heat just to barely a simmer produces beautifully cooked tender shrimp with lots of flavor. As ATK pointed out, because the shrimp take longer to cook, they can absorb more of the flavor of the court bouillon. Smart, huh? This is a very good shrimp salad, one that I would make again. The flavor is decidely lemonny and light, a real winner.
America's Test Kitchen Shrimp Salad
Rating: 9 out of 10
Sauce: 1/4 cup mayonnaise
1/3 cup celery, minced
1 small shallot, minced
1 tsp. minced fresh parsley
1 tsp. minced fresh tarragon or basil
1 Tbsp. fresh lemon juice
Mix all sauce ingredients together in small bowl. Refrigerate, covered.
1/4 cup lemon juice
2 cups water
the lemon halves that you just squeezed
5 sprigs parsley
3 sprigs tarragon (I didn't have tarragon, so I subbed basil)
1 tsp. sea salt
small handful peppercorns
1 Tbsp. sugar
1 lb. extra-large shrimp, 21-25 count, peeled and deveined
Put everything in a 3-quart heavy pot, cold. Place a candy thermometer on the side of the pot to keep track of the water temperature. Cook on medium heat, stirring occasionally, 8-10 minutes, or till thermometer registers 165F, just under a simmer. The shrimp should be pink and just slightly curled.
Drain shrimp; plunge in ice bath, 3-4 minutes, to stop cooking. Drain shrimp thoroughly. Cut in half lengthwise, then cut in thirds. Add to sauce; mix well; refrigerate. Serve on avocado halves, lettuce & tomato or on rolls.