kelly said

a recipe repository

27 March 2006

Cilantro-Scented Shrimp and Avocado With Cucumber and Ancho Chili (Gary Robbins, WSJ)

Needing to make this for four, I was slightly nervous about trying a recipe out of the WSJ. It was great however. I would tone down the spice a smidge, it was a little too hot and would ice the shrimp and then put them in the marinade. Otherwise, an impressive first course...

Cilantro-Scented Shrimp and Avocado With Cucumber and Ancho Chili (Gary Robbins, WSJ)
Yield: 2 servings
Active preparation time: 25 minutes
Cooking time: 12 minutes
Marinating time: 15 minutes to 2 hours


1 3-inch piece ginger
1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
2/3 cup freshly squeezed orange juice
1/2 teaspoon ancho chili powder
Kosher salt
1 tablespoon sugar
1 tablespoon rice-wine or white-wine vinegar
1½ tablespoons soy sauce
Several sprigs of cilantro, plus 1 tablespoon, chopped
14 large peeled and deveined shrimp, with tails
1 ripe avocado, peeled and stoned
1 tablespoon Thai basil or fresh mint, chopped
1 6-inch cucumber, thinly sliced
1 radish, trimmed, thinly sliced, then julienned
1 tablespoon extra-virgin olive oil

• Peel and grate ginger. Whisk together the citrus juices with the chili powder, 1 tablespoon grated ginger, 1 teaspoon salt, sugar, vinegar and soy in a wide shallow bowl, then mix in sprigs of cilantro.

• Bring two quarts of water and a quarter cup of salt to a boil. Add the shrimp, then immediately remove the pot from the heat. Let the shrimp rest for two minutes, then remove them from the water and place in the marinade, tossing to coat. Refrigerate the marinating shrimp until right before serving -- at least 15 minutes and up to 2 hours.

• Arrange a circle of cucumbers around the center of each plate. Cut the avocado in half, discard peel and stone, and slice each half into five pieces. Fan out the slices in the center of the cucumbers.

• Remove the shrimp from the refrigerator, and discard the cilantro sprigs from the marinade. Stir the chopped tablespoon of cilantro and Thai basil (or mint) into the shrimp marinade. Arrange half of the shrimp on each plate and liberally dress with remaining marinade. Sprinkle the radishes equally over the two plates, drizzle with olive oil, season with salt and serve.


Note: Marinade can be made ahead of time, covered and refrigerated.