Monday, April 23, 2007

Shrimp and Cucumber Salad

Shrimp and Cucumber Salad, originally uploaded by hannahcooks.

New parenthood means the meal you meant to fix on Tuesday may not actually get made until Sunday- we are still working out the kinks of meal planning, shopping, and preparing.

(Although, actually, I meant to prepare this salad for a period of about three weeks a few months ago, and kept running into issues- a dodgy batch of scallops, then salad greens gone iffy, then cucumber used for something else- perhaps this should be the Elusive Salad With Scallops or Shrimp and Cucumbers.)

Anyway, the salad was simple- you scoop the seeds out of some cucumber, slice it thinly (I skipped the half hour salting and since we ate pretty promptly there was not much of a watery cucumber issue)- then make a quick dressing and toss the cucumbers with it. Then you cook the shrimp (and I would take issue with the Minimalist's method, which called for tossing the shrimp with oil and cayenne pepper and then cooking in a hot, empty skillet- it was a recipe for sticking. Put some oil on the shrimp AND the skillet and I think you're in business) and then compose the salad- greens on the bottom, cucumbers above, shrimp above that and then a drizzle of sesame oil. I used Sally Schneider's five flavor oil, which is a condiment my fridge cannot live without, instead. And it was heavenly- the shrimp were just frozen TJ's but must have been an exceptional batch, because they were so tender and delicious, and the dressing and the oil were both so light- definitely a meal we'll want to eat a lot more of once summer rolls around.