Curried-Shrimp Salad with Grilled Watermelon TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooling time: 1 hour
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:101.5 kcal
Proteins:6.5 g
Fats:6.7 g
Carbohydrate:4.4 g
Fibers:0.8 g
Sugar:2.8 g
Cholesterol:39.7 mg
Sodium:47.5 mg
Calcium:37.7 mg
Energy:350 kcal
Proteins:22.5 g
Fats:23 g
Carbohydrate:15.3 g
Fibers:2.8 g
Sugar:9.6 g
Cholesterol:137 mg
Sodium:163.9 mg
Calcium:130.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
5
ml
curry powder
75
ml
extra virgin olive oil
16
x
350
g
large shrimps, shelled and deveined
2
x
225
g
kirby cucumbers, cut into thin spears
30
ml
coarsely chopped mint
15
ml
fresh lime juice
salt and freshly ground black pepper
225
g
red and yellow watermelons without the rind, sliced into flat triangles
sugar
750
ml
packed cups mâche
125
ml
greek style whole milk yogurt
60
ml
salted roasted pistachios, chopped
METHOD
- 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.
- In another medium bowl, toss the cucumbers, mint and lime juice and season with salt and pepper. Cover and refrigerate.
- 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.
- 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.
- Add the mâche and the remaining 2 tablespoons of olive oil to the cucumbers and season with salt and pepper.
- In a small bowl, season the yogurt with salt.
Presentation
- 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.
