Tea-Poached Shrimp With Three Salsas
serves 4-6
Hibiscus tea-poached shrimp is served with three contrasting salsas -- one made of tomato and ginger; another from corn and bell peppers; and a third that's a mixture of fresh fennel, orange and avocado.
This recipe is part of Andrew Schloss's Sunday Dinners.
For the fennel-orange salsa:
1 bulb fennel, trimmed of stems and core
1 tablespoon chopped shallot
1 naval orange, peeled and cut in 1/2 inch pieces
1 pinch crushed red pepper
1 tablespoon chopped fresh basil leaves
1 pinch sugar
2 teaspoons lemon juice
1 ripe Hass avocado, skinned, pitted and diced
For the Tomato Ginger Salsa:
2 large tomatoes, stemmed and finely chopped
2 tablespoons finely chopped ginger root
1/2 small onion, finely chopped
1 garlic clove, pressed or minced
1 tablespoon finely chopped jalapeno pepper
For the Corn Salsa:
2 cooked ears corn off the cob or 3 cups canned corn
1/2 red bell pepper, stemmed, seeded and diced
1 tablespoon chopped cilantro leaves
1 teaspoon finely chopped jalapeno peppers
1 teaspoon ground cumin
For the shrimp:
1 1/2 pounds (40 to 44 shrimp) large shrimp
4 cups water
2 hibiscus tea bags
1/4 onion, chopped
1 celery stalk, chopped
1 lemon
prep: 40 minutes
total: 1 hour
3 mixing bowls
slotted spoon
paring knife
sauce pan
1. Prepare salsas by combining all ingredients listed for each in separate mixing bowls. Cover and refrigerate.
2. Remove the shells from the shrimp and reserve. Clean the shelled shrimps.
3. Meanwhile heat the water to a boil in a medium saucepan. Add the tea bags, onion and celery. Simmer for 5 minutes. Remove the tea bags and add the lemon juice. Heat the liquid in the pan until boiling. Add the cleaned shrimp. Stir and cover. Remove from heat and set aside for 2 minutes.
4. Mound shrimp on plates surrounded by a portion of each salsa.
