Balsamic Marinated Shrimp with Cucumber Dill Salad and Lemon Cream Sauce

Balsamic marinated shrimp served with a cucumber dill and orzo salad dressed with a tangy lemon cream sauce

Difficulty: Easy

Time: 30-35 minutes

Calories: 413 Fat: 18g Carbs: 35g Protein: 26g

ABOUT THE DISH

Summer is the season of cucumbers and we’re happy they’re here! Refreshing, juicy and packed with flavor, we combine cucumbers with fresh dill and julienned shallots then toss it all together with a lemon cream sauce made from creme fraîche, lemon juice and lemon zest.

Ingredients

Cucumber

Dill

Garlic

Shallot

Orzo

Balsamic vinegar

Lemon

Radishes

Creme Fraîche

Gulf coast shrimp

Featured Ingredient Partners:

Gulf coast shrimp: The Fish Guys - Minneapolis, MN

Radish: Harmony Valley Farm

Mandolin A kitchen utensil with an adjustable blade that is used for thin slices or shreds.

Sear To cook the surface of meat very quickly with intense heat.

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It was derived from the brining process.

Medium sauté pan

Small pot with lid

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups of salted water to a boil. Wash and dry all produce. Trim top and bottom of cucumber then thinly slice using a knife or mandoline. Trim top and bottom of radish and thinly slice using a knife or mandoline. Remove dill from stems and rough chop. Peel and julienne shallot. Zest lemon, cut in half, then juice. Mince or grate garlic. Remove shrimp from package, remove tail-shell, rinse and pat dry. Place shrimp in a small bowl with balsamic vinegar, tossing to coat.

Step 2: COOK THE ORZO

Add orzo to boiling water. Stir a few times to keep from sticking and cook for 7-8 minutes. Drain well, while rinsing with cold water. Drizzle with 1 Tbsp. oil to keep from sticking together, cover and set in the fridge. While orzo is cooking move on to make the dressing, (step #3).

Step 3: MAKE THE DRESSING

In a medium mixing bowl combine the Creme Fraiche, 1 Tbsp. lemon juice and 1 tsp of lemon zest.

Step 4: COMBINE THE SALAD

Add cucumber, dill, garlic, shallot, and radish to the Creme Fraiche. Mix well an season with a pinch of salt and pepper to taste.

Step 5: SEAR THE SHRIMP

Heat 1 Tbsp. oil in a medium sauté pan. Remove shrimp from marinade, shaking off excess balsamic vinegar. Add shrimp to sauté pan and sear for 2 minutes per side until firm, pink, and opaque. USDA recommends cooking shrimp to an internal temperature of 145ºF

Step 6: PLATE YOUR DISH

Divide the cucumber salad between two bowls. Top with seared shrimp. Enjoy!