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Shrimp & Cucumber Cocktail with Caribbean Flavors

Source of Recipe


The Seattle Times






List of Ingredients



• -- Dressing --
  
• 2 Tbsp fresh lime juice
  
• 1 Tbsp minced candied ginger
  
• 1/4 to 1/2 tsp kosher salt
  
• 1/2 tsp freshly ground black pepper
  
• 2 Tbsp vegetable oil
  
• .
  
• -- Cocktail --
  
• 1/2 lb. medium shrimp, peeled and deveined
  
• 1/4 cup sliced fresh gingerroot
  
• 1 clove garlic, smashed
  
• 1/2 tsp kosher salt
  
• 1 Tbsp minced red onion or shallot
  
• 2 tsp finely minced jalapeno
  
• 1 small cucumber
  
• 1/2 cup slivered red bell pepper
  
• 1 Tbsp chopped cilantro
  
• 4 lime wedges
  






Instructions



1. To prepare dressing: Combine lime juice, candied ginger, salt, pepper and oil in a small jar. Cover and shake well to combine. Set aside.
   
   
2. To prepare cocktail: Prepare shrimp. Fill a saucepan with cold water and add sliced ginger, garlic and salt. Bring to a boil, reduce heat and simmer 5 minutes. Bring back to boil, add shrimp and cook about 1 minute, or just until shrimp are pink and cooked through. Drain well in a colander. Remove shrimp to a paper towel-lined plate; discard ginger and garlic. Pat shrimp with paper towels to dry, then transfer to a bowl.
   
   
3. Put minced onion into a small bowl and cover with cold water. Let sit 10 minutes, then drain and rinse. Squeeze onion dry with a paper towel. Add to shrimp along with jalapeno. Spoon about 3 tablespoons dressing over shrimp and refrigerate 30 to 60 minutes. Stir occasionally.
   
   
4. Peel cucumber and cut in half lengthwise. Scoop out seeds with a teaspoon. Then cut crosswise on the diagonal into 1/4-inch-thick slices. Put into a bowl, add bell pepper and chill.
   
   
5. Just before serving, combine shrimp with vegetables. Stir in remaining dressing and cilantro. Serve in chilled bowls with a wedge of lime.
   
   Makes 4 servings.