This recipe is super simple but still elegant enough for a special occasion in the summer.
Blanching the radishes cuts a bit of their bite, while the piment d'Espelette adds a different kind of heat. (If you don’t have it, you can substitute cayenne pepper instead.)
Creamy Shrimp Salad With Radish and Cucumber
From “Les Marches Francais: Four Seasons of French Dishes From the Paris Markets,” by Brian Defehr and Pauline Boldt (Running Press; April 18, 2017; $28).
1 1/2 teaspoons olive oil
18 large shrimp, peeled and cleaned
1/4 teaspoon piment d'Espelette or cayenne pepper or more to taste
1 1/4 teaspoons sea salt, divided
20 radishes, trimmed
7 mini-cucumbers or 1 1/2 English cucumbers
1/2 red onion
20 fresh mint leaves
1/2 cup Greek yogurt or creme fraiche
1/2 teaspoon black pepper
Heat large saute pan over medium-high heat and add oil. Add shrimp, piment d'Espelette and 1/2 teaspoon salt. Saute until just cooked through, about 1 1/2 minutes per side. Remove from heat and allow to cool to room temperature.
Bring medium pot of water to boil and blanch radishes for about 2 minutes. Drain and chill in bowl of ice. Strain radishes and slice them finely.
Slice cucumbers equally finely. Mince onion and mint leaves leaving a few leaves for garnish if desired. Place cucumbers, radishes, onion and mint in medium bowl. Add yogurt or creme fraiche, remaining 3/4 teaspoon salt and pepper, and mix well, adding more salt if desired.
When serving, top cucumbers and radishes with the shrimp.
Yield: 3 to 4 servings as a salad, 6 to 8 as an appetizer.