To my friend & neighbor Elizabeth, who is moving back to St. Louis to start on the next big adventure! (I'll make this recipe again this weekend so I can add a different photo)!
SHRIMP SALAD ELIZABETH
(Shrimp Salad with Tarragon and Cucumber)
(Shrimp Salad with Tarragon and Cucumber)
To brine shrimp, dissolve ¾ cup kosher salt in 2 cups
boiling water. Allow brining solution to
cool completely. Add 3.5 cups of ice water and raw shrimp. Allow to marinate
for 25-30 minutes. Remove shrimp from
brining solution and rinse thoroughly (if the shrimp need to be deveined, now would be a good time to do it - you can slit the shrimp up the back with pair of manicure scissors).
INGREDIENTS
½ lb brined shrimp
1 large shallot, sliced thin
1.5 tblsp. olive oil
½ tsp. dried tarragon or 1 tblsp. fresh tarragon leaves
chopped
2 tblsp. balsamic vinegar (sherry vinegar or other sweet
vinegar will work too!)
½ cup uncooked orzo
½ cucumber, cut into small dice
1 tblsp. fresh parsley
Set oven rack to highest position and preheat the broiler. Place shrimp in jelly roll pan, and broil for
2-3 minutes on each side. Allow to cool
and peel if necessary. Cut into small pieces if large.
Cook the orzo according to package directions - it should be
a little firm to the bite so it can soak up the dressing. Drain and refresh under cold water.
Heat olive oil in small saute pan. Saute the shallot until translucent. Add the tarragon. Deglaze the pan with vinegar but do not allow
to boil away. Remove from heat. Add the shrimp pieces and sprinkle with the parsley. Allow to cool.
ASSEMBLY: Mix the cooled
orzo, cooled shrimp mixture, and the cucumber pieces in a bowl. You may need to add a little more oil and
vinegar if you feel it’s too dry for a pasta salad. Salt and pepper to taste. Should keep a couple of days in the
fridge. Serve cool or at room
temperature.
This makes 2-3 servings.
If you increase it, there is no
need to increase the amount of salt and water in the brining solution. All other ingredients can be doubled.