Poached Shrimp With Honeydew Radishes Jicama And Scallions Recipes

Steps:

• Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp, and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. Peel and devein shrimp. Refrigerate.
• Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne. Toss shrimp in remoulade to coat; refrigerate for 30 minutes. Divide lettuce evenly among plates, and top with shrimp. Garnish with lemon wedges.

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

Steps:

• Place squid in medium saucepan. Strain hot court bouillon over the squid. Turn heat on low so that liquid steams but does not simmer, for 1 minute. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer. Drain squid and place in large bowl. Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion. Pour vinaigrette over squid and stir to combine. Add all remaining ingredients except cilantro and lettuce, and stir well. Can be served immediately or held up to one day in refrigerator. Stir in cilantro immediately before serving. Serve on leaves of Romaine lettuce arranged on chilled plates.
• Bring all ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes. Strain hot court-bouillon over squid.

Steps:

• Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
• Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

Steps:

• Whisk together tomato paste and olive oil.
• Skewer shrimp, season with salt, and brush with half the glaze.
• Grill over medium-high heat, brushing with remaining glaze and flipping once, until lightly charred and cooked through, 4-5 minutes.