A redux recipe, a healthy cool salad based on the principles of the Spanish dish, shrimp in green sauce. Blanching the spinach and adding it to the blender with the other ingredients provides a bright green color and many antioxidants for a vinaigrette.
- 1 pound shrimp, peeled and deveined
- 2 cups cooked rice, see note
- ½ cup fresh spinach leaves, cleaned
- ¼ cup canola oil
- ½ cup scallions, cleaned, sliced 1″ – whites & greens
- 2 medium fresh garlic cloves, peeled
- 1 teaspoon lime rind, minced
- ¼ cup fresh lime juice
- 1 tablespoon sherry vinegar, or red vinegar
- 1 pinch fresh cracked black pepper
- 1 pinch sugar
- ½ teaspoon sea salt
- ½ teaspoon jalapeno pepper, chopped, seeds removed – more to taste
- ¼ cup canola oil
- ½ cup extra virgin olive oil
- ⅓ cup extra virgin olive oil
- 2 cups zucchini, multi varieties, market fresh, cleaned
Set aside the shrimp, covered, in the refrigerator. Make the rice: Use jasmine or basmati rice, and cook as package directs until
al dente, just under cooked. Fluff with a fork to separate the grains. Cool, cover and set aside at room temperature.
Make the vinaigrette: Blanch the spinach leaves in a little boiling water, only a few seconds. Refresh in a small strainer, run cold water over, squeeze out
the water. Place the spinach in a blender with 1/4 cup of canola oil, and blend – the color will be bright green.
Add the next eight ingredients (lime rind through jalapeno). Blend until smooth. Measure the remaining 1/4 canola oil and
1/2 cup olive oil, and slowly stream in a thin stream into the blender on medium speed.
Cook the zucchini and shrimp, then mix all together:
Place 1/3 cup olive oil in a small skillet, about 8″. Heat for a few minutes over low – medium heat. Cut the zucchini into long batonettes,
like a large julienne (see photo). Add to the warm oil, stir and cook about 3 minutes until softened, not falling apart.
Remove the zucchini with tongs and place on a serving platter. Add the shrimp to the warm oil, toss and cover. Cook for 3 – 5 minutes, depending on size, stirring once. The shrimps will be cooked through and pink. Remove the shrimp to a bowl, immediately add 1/4 cup green sauce
vinaigrette, and toss. Add to the platter with the zucchini, add the cooled rice, gently mix all together. Add 1/2 cup more vinaigrette or to taste.
Refrigerate until ready to serve, or up to a day.
Rice: Use jasmine or basmati varieties. Do not over cook. Best used in a salad when slights underdone, fluff with a fork.
To make this a “green goddess dressing” add 1 T. fresh tarragon, 2 T. of mayonnaise and 2 T. of sour cream to the dressing in the blender.