
Quick Pickled Cucumber & Shrimp Salad
Make this Tonight - "Homage to My Korean Grandma"
5
Prep Time (minutes)
20
Cook Time (minutes)
4
ServingsIngredients
Quick Pickled Cucumber & Shrimp Salad
- 1 lb 16/20 Shrimp
- Court Bouillon, recipe follows
- English cucumber, peeled, sliced ¼ inch
- kosher salt
- ¼ cup mirin
- ¼ cup rice vinegar
- 2 teaspoons organic agave
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sesame oil
- 1 teaspoon gochugaru
- 3 teaspoons white soy
- masago rice pearls, to garnish
Court Bouillon
- 1 small onion, coarsely chopped
- 1 celery, coarsely chopped
- 2 cloves garlic, smashed
- 1 tablespoon ginger, sliced
- 1 piece lemongrass
- 1/4 lemon, sliced
- 1/4 orange, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon salt
- 1 cup dry white wine
- 3 cups water
Steps
Quick Pickled Cucumber & Shrimp Salad
- Add shrimp to Court Bouillon.
- Turn off heat and let shrimp poach for about 5 mins.
- Remove from court bouillon and let cool at room temperature. (Do not shock in an ice bath.)
- Thinly slice cucumber on mandolin. Sprinkle with salt set aside. Gently squeeze out excess water.
- In a small bowl, mix together mirin, rice vinegar, agave, toasted sesame seeds, sesame oil, gochugaru, and white soy. Set aside.
- Toss all the ingredients together.
- Garnish with masago rice pearls.
Court Bouillon
- Boil all ingredients for 15 minutes.