Who thinks about combining shrimp, country ham and strawberries? Brilliiant chefs, that’s who. This one comes from Linton Hopkins of Restaurant Eugene, Holeman & Finch and other establishments too numerous to mention. It’s got a lot of components, but the result is so worth it.
He recommends making this with wild-caught Georgia shrimp which are just coming into season. The amount of salt in the recipe is not a mistake. He suggests that shrimp have their brief cooking time in water as salty as the ocean. The country ham slices should be as thinly cut as those for prosciutto.. If you can’t find these at your local deli, prosciutto-style slices are available by mail order, or substitute prosciutto.
Ingredients:
1/2 cup salt 1 lemon, cut in half 6 black peppercorns 12 large shrimp 4 thin slices smoked country ham 8 medium strawberries, thinly sliced 1 Serrano chili, seeds removed, cut into thin rounds Eugene’s Citrus Vinaigrette (see recipe) Basil pesto (your favorite recipe) Sea salt and freshly ground black pepper 1/4 cup minced chives Eugene’s Citrus Vinaigrette 1 orange 2 lemons, divided Juice of 1 grapefruit 2 tablespoons granulated sugar 2 teaspoons Dijon mustard Salt and freshly ground pepper 6 tablespoons peanut oil 1 tablespoon minced parsley
Preparation:
In a large saucepan, add salt, lemon and peppercorns to 2 quarts of water. Bring to a boil and add shrimp. Return water to a boil, then turn off heat. Let shrimp rest for 5 minutes, then transfer to an ice bath to stop cooking. Peel and set aside.
While water is coming to a boil, preheat oven to 325 degrees. Place ham slices on parchment or Silpat-lined baking sheet and bake until crisp, approximately 5 minutes. Check frequently as these can burn easily. Set aside.
When ready to serve, toss shrimp with sliced strawberries and arrange on plate. Garnish with ham crisps and Serrano chili slices. Dress with 1 tablespoon of citrus vinaigrette and 1 tablespoon of basil pesto. Season with sea salt and pepper and garnish with chives.
Per serving: 247 calories (percent of calories from fat, 50), 24 grams protein, 7 grams carbohydrates, 1 gram fiber, 14 grams fat (3 grams saturated), 144 milligrams cholesterol, 2,362 milligrams sodium.
To prepare the Vinaigrette:
Cut the colored peel off the orange and one lemon. Reserve fruit. Cut peel into thin matchsticks. In a medium saucepan, bring one quart of water to a boil. Drop in orange peel and boil for 30 seconds. Strain out peel and set aside. Add lemon peel and boil for 30 seconds. Drain and set aside.
Juice reserved orange. In a small saucepan, combine orange zest, orange juice, grapefruit juice and granulated sugar. Over low heat, reduce mixture by two-thirds, about 10 minutes. Set aside.
Juice both lemons. In a medium bowl, combine lemon juice, mustard and salt and pepper to taste. Whisk in oil, then add reduced orange juice and zest. Can be made ahead to this point and refrigerated.
When ready to serve, stir in reserved lemon zest and parsley.
Per 2-tablespoon serving: 103 calories (percent of calories from fat, 86), 1 gram protein, 3 grams carbohydrates, 1 gram fiber, 10 grams fat (1 gram saturated), no cholesterol, 16 milligrams sodium.