Charred Shrimp and Shishitos with a Cucumber-Honeydew Relish

August 08, 2019

 

Charred Shrimp and Shishitos with a Cucumber-Honeydew Relish


Dish by Chef Megan Watson

Please feel free to contact me with any questions @mwatsonnyc or mwatsonnyc@gmail.com


This is a great summer dish. It uses lots of produce and does one of my favorite things by adding fruit and sweetness to savory cooking. 


Yield: Serves 2
Time: 30-40 minute­s

 

Ingredients:

  • 1lb of large shrimp, peeled and deveined
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp cayenne powder
  • 2 tbsp honey
  • 1 cup honeydew melon, cut into ¼” cubes
  • 1 cup Kirby cucumbers, seeded and peeled and cut into ¼” cubes
  • 1/4 cup mint
  • Juice and zest of 1 lime
  • 2 tbsp jalapenos, minced
  • 2 tbsp mint, finely chopped
  • 1 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • Salt
  • 1/4 cup olive oil
  • 1 lb shishito peppers
  • 1 cup cherry tomatoes
  • Maldon salt
  • Juice of 1/2 of a lemon

 

Instructions:

 

  1. Marinate Shrimp: place cleaned shrimp in a bowl (save shells to make stock). Add spices, salt and honey. Mix to coat the shrimp. Refrigerate while you do the rest of the assembly.
  2. Make relish: add the honey dew, cucumbers, mint, lime zest, lime juice, jalapenos, olive oil, and white balsamic into a bowl. Stir and season with salt. Let sit for 20 minutes. Taste again and add salt or any acidity it might need
  3. Heat a cast-iron pan or skillet with 2 tbsp of olive oil over medium-high heat. When oil begins to ripple, add all of the shishitos; so they cover the whole pan. You want each pepper to touch the bottom. The fragrance from this will hit you right away. Turn them once bottom side blisters and browns. Once both sides are done, remove. Sprinkle with Maldon salt.
  4. Wipe pan with paper towel. Heat to medium-high. Add remaining olive oil. When this smokes, add the shrimp. Cook until done while only flipping once. After the top side turns pink, flip. You can add the tomatoes to the pan at the same time if there is space and let them blister. Sprinkle shrimp and tomatoes with Maldon salt after they have finished cooking.
  5. Assemble: Add shishitos, tomatoes and shrimp to the bottom of the pan or platter. Sprinkle with lemon juice. Taste the relish and then spoon over the top. Dish is great served hot or warm.
  6. Enjoy!





Rather have a taste first?

Local Roots Experiences are fun, pop-up events where we bring the farm to you!

Ready?

Delicious, farm-fresh harvests are closer than you think.


Top