Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
« Back to the list
Melon Salad with Lemongrass Shrimp
||Adapted from Daniel's Dish by Daniel Boulud
|# of Servings:
- 1 1/2 pounds large shrimp, peeled, deveined
- 6 tablespoons extra virgin olive oil
- 2 teaspoons finely grated peeled ginger
- 2 teaspoons finely chopped lemongrass
- Finely grated zest of 1 lime
- Juice of 2 limes
- 1/8 teaspoon Tabasco
- Salt and freshly ground white pepper
- 1 ripe honeydew melon
- 1 ripe, small, round red watermelon
- 1 tablespoon finely chopped purple basil leaves, plus additional small leaves
- 1 tablespoon finely chopped cilantro leaves, plus additional small leaves
- Bring a pot of salted water to a boil, add shrimp; cook for 3 to 5 minutes.
Drain. Slice each shrimp in half lengthwise.
- In a small bowl, whisk together oil, ginger, lemongrass, lime zest and juice,
and Tabasco. Season to taste.
- Halve the honeydew and watermelon, cut away the rind and remove the seeds.
- Slice the melons into 1/8-inch-thick pieces.
- Using a glass whose mouth is slightly smaller than that of a fourteen-ounce
martini glass, cut out sixteen slices from both melons.
- Save the four best-looking watermelon slices.
- Set out four twelve-ounce martini glasses.
- Layer two slices of watermelon and honeydew in each glass, sprinkling each
layer with the lemongrass dressing, chopped basil and cilantro, salt and pepper
(trim melon slices to fit).
- Divide shrimp among the glasses, arranging them in concentric circles.
- Season shrimp with dressing, basil, cilantro, salt and pepper.
- Garnish with one basil and one cilantro leaf.
- Refrigerate for one hour before serving.