Quick Pickled Cucumber & Shrimp Salad Image

Quick Pickled Cucumber & Shrimp Salad

Make this Tonight - "Homage to My Korean Grandma"

5
Prep Time
(Minutes)
20
Cook Time
(Minutes)
Make this Tonight/Homage to My Korean Grandma/Quick Pickled Cucumber & Shrimp Salad

Ingredients

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

  1. Add shrimp to Court Bouillon.
  2. Turn off heat and let shrimp poach for about 5 mins.
  3. Remove from court bouillon and let cool at room temperature. (Do not shock in an ice bath.)
  4. Thinly slice cucumber on mandolin. Sprinkle with salt set aside. Gently squeeze out excess water.
  5. In a small bowl, mix together mirin, rice vinegar, agave, toasted sesame seeds, sesame oil, gochugaru, and white soy. Set aside.
  6. Toss all the ingredients together.
  7. Garnish with masago rice pearls.

Court Bouillon

  1. Boil all ingredients for 15 minutes.