Curried-Shrimp Salad with Grilled Watermelon
Recipe from
Food & Wine
Grilling watermelon gives it a terrific sweet-smoky flavor, but the key to charring it properly is to sprinkle it lightly with sugar, which burns just a little on the fire. Here, Christopher Kostow combines the watermelon with delicately curried shrimp (he likes making the dish with lobster, too) and yogurt.
Servings:
4
Prep Time:
1 hr
Total Time:
1 hr 35 mins
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Ingredients
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1 teaspooncurry powdersee savings
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1/4 cupplus 1 tablespoon extra-virgin olive oilsee savings
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16large shrimp, shelled and deveined (about 3/4 pound)see savings
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2kirby cucumbers, cut into thin spears (1/2 pound)see savings
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2 tablespoonscoarsely chopped mintsee savings
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1 tablespoonfresh lime juicesee savings
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Salt and freshly ground black peppersee savings
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1 poundred and yellow watermelons without the rind, sliced into flat trianglessee savings
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Sugar, for sprinklingsee savings
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3 cupspacked machesee savings
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1/2 cupGreek-style whole-milk yogurtsee savings
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1/4 cupsalted roasted pistachios, choppedsee savings
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Directions
1.
In a medium bowl, combine the curry powder and 1 tablespoon of the olive oil. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
2.
In another medium bowl, toss the cucumbers, mint, and lime juice and season with salt and pepper. Cover and refrigerate.
3.
Heat a grill pan. Sprinkle one side of each piece of watermelon with sugar. Grill on the sugared side over high heat until charred, about 2 minutes.
4.
In a skillet, heat 2 tablespoons of the oil. Add the shrimp, season with salt and pepper and cook over moderate heat until white throughout, about 1 1/2 minutes per side.
5.
Add the mache and the remaining 2 tablespoons of olive oil to the cucumbers and season with salt and pepper.
6.
In a small bowl, season the yogurt with salt. Dollop the yogurt onto plates and top with the grilled watermelon and shrimp. Drizzle any curry oil from the skillet over the shrimp. Spoon the cucumber salad alongside, sprinkle with the pistachios, and serve immediately.
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