Description
A recipe for Café Annie Poached Shrimp With Zucchini Salad and Creamy Pumpkin Seed Dressing

Ingredients

• Poached Shrimp
  
• 16 large shrimp, shell on
  
• 2 teaspoons coarse salt
  
• Zucchini Salad
  
• 2 zucchini, cut into 1/4-inch cubes or julienned
  
• 4 red radishes, cut into 1/4-inch cubes or julienned
  
• 1/2 white onion, cut into 1/4-inch cubes
  
• 1 serrano chile, minced
  
• 1 tablespoon minced fresh cilantro
  
• 1 tablespoon extra virgin olive oil
  
• 1 teaspoon fresh lime juice
  
• 1/4 teaspoon salt
  
• Creamy Pumpkin Seed Dressing
  
• 1 cup low-fat buttermilk
  
• 1/2 cup mayonnaise
  
• 1 cup hulled toasted pumpkin seeds
  
• 1 ounce cilantro, chopped
  
• 1 to 2 serrano chile(s), chopped with seeds
  
• 1 tablespoon fresh lime juice
  
• Salt, to taste

Preparation
Poached Shrimp: Place shrimp in saucepan, add water to just cover. Add salt. Bring water to boil, then remove pan from heat. After 1 minute, drain water. Allow shrimp to cool in pot. Peel when cool.

Zucchini Salad: Combine cubed vegetables with serrano chile and cilantro. Toss with olive oil, lime juice and salt.

Creamy Pumpkin Seed Dressing: Combine all ingredients in food processor. Process until smooth, about 2 to 3 minutes. Dressing will be pale, flecked green and lightly thickened.

Already available are varieties of biotech squash and zucchini that resist damaging diseases. Additionally, researchers have identified the enzymes in onions that spark tears and are working to provide tear-free onions. Finally, allergen-free shrimp are in development.

Recipes developed by Chef Robert Del Grande, Café Annie, Houston.

Nutrition
no information available

Serves
Yield: 4 servings

Variations
no information available