Grilled Spice Rubbed Shrimp "Nicoise" Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 678
- Total Fat
- 49
- Saturated Fat
- 7
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 29
- Cholesterol
- 185
- Sodium
- 1041
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
Salad:
Kosher salt
4 ounces fresh wax beans
4 ounces fresh green beans
1 pound fingerling potatoes
2 tablespoons olive oil
Freshly ground black pepper
1/2 pound red and yellow grape or cherry tomatoes, halved
1 medium red onion, thinly sliced
2 tablespoons coarsely chopped fresh basil leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley
Nicoise vinaigrette, recipe follows
Spice-Rubbed Shrimp:
4 teaspoons ground fennel seed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground coriander
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo (21 to 25 count) shrimp, shelled and deveined
1/4 cup olive oil
Nicoise Vinaigrette:
1/4 cup wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, finely chopped
1 tablespoon anchovy paste
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Directions
- Fill a large bowl halfway with ice water and set aside.
- Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
- Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.
- Heat your grill to high.
- Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.
- Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
- To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.
- Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
- Arrange the salad on 4 large plates and top with the shrimp.
Nicoise Vinaigrette:
- Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.