Skip to content

Kickin’ Shrimp “Nicoise”

2010 October 29
by taiyyaba
Salad

A salade nicoise is a traditional French salad (I’m assuming it’s from Nice) with (at least) tuna, boiled eggs, and also potatoes, green beans, olives, tomatoes, and capers. It’s all arranged on a platter, instead of being tossed together, and is flavored with an anchovy dressing.

This was a quick version built from what I had in the fridge. It’s actually quite healthy, packed with lean protein and vitamins. Chipotle makes it kick. Anyone who knows me is not surprised by the chipotle – I puree a can of chipotle-in-adobo and keep it in the fridge to add to sauces, marinades, stews, meatballs….and anywhere else I can fit it.

Actually, this has got me thinking. Let’s see how many recipes I’ve put chipotle in.

In these Chicken Meatballs
Taquito Cups
The shrimp-and-mango skewers from the High Tea Extravaganza
The dressing in Roasted Corn Salad
The chicken stuffed into these calzones
On the chicken in the chicken, turkey bacon, and pineapple pizza here
In the ranch sauce in these Shrimp Wraps
In the beef meatballs for this stew
On these Sweet Potatoes
Stirred into the broth in this Thanksgiving Dumpling Soup
In this Corn Chowder

Holy chilies, Batman! I think I have a bit of an obsession.

Okay, back to this salad.

Kickin’ Shrimp “Nicoise”
Handfull of raw shrimp, peeled
1 rounded tsp pureed chipotle-in-adobo
Few tbs of lime or lemon juice
1 tomato, sliced
1 avocado, diced and squirted with some citrus juice
1 egg, boiled and sliced
Diced red onion

Boiling eggs: Put an egg in a pot and cover with cold water. Bring to a boil and boil for six minutes exactly. Pour cold water over the eggs and peel. They’ll be cooked through, but still a little soft in the center without that sulfur-y black layer around the yolk. If you need to make a lot of boiled eggs, do this.

Salad

Cooking the shrimp: Mix together the lime juice, a bit of oil, and the chipotle till it makes a loose paste. Mix it with the shrimp and place them onto an oiled baking sheet. Salt and pepper the top. Roast for 6 minutes at 400F.

Arrange everything on a platter and squirt with citrus juice, sprinkle with salt, pepper, and red onion.

Salad
One Response leave one →
  1. December 10, 2010

    you are making this for me next time i come over. just letting you know indefinitely ahead of time.

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS