Poached Shrimp with Honeydew, Radishes, Jicama, and Scallion

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Yield: serves 2

Prep Time: 25 minutes

Total Time: 30 minutes


Poached shrimp, honeydew, and jicama result in a refreshing salad. Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.


1 piece (3 1/2 inches) peeled fresh ginger

1 tablespoon whole black peppercorns

5 tablespoons fresh lemon juice, divided (from 2 lemons)

3/4 pound (about 12) large whole unpeeled shrimp

1 teaspoon fish sauce

1 tablespoon extra-virgin olive oil

1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise

3 radishes, thinly shaved on a mandoline (1/2 cup)

2 large scallions, thinly sliced on the bias (3 tablespoons)

2 ounces jicama, peeled and thinly shaved on a mandoline (1/2 cup)

Coarsely ground pepper


Finely grate enough ginger to yield 1/2 teaspoon; set aside. Cut remaining ginger into 1/4-inch slices. Bring 5 cups water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally.

Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions.