Recipe: Shrimp in Citrus Vinaigrette (Camarones a la Vinagretta)

SHRIMP IN CITRUS VINAIGRETTE
(CAMARONES A LA VINAGRETTA)


"My parents gave me my first shrimp to peel when I was five years old, and I had a real knack for it. This simple recipe pairs tender shrimp with bright herbs, crisp citrus fruits, and creamy avocado. It's great to make ahead of time, though be sure to save the avocado until you are ready to serve. These camarones make for a great light dinner or an appetizer or lunch served over mixed greens or butter lettuce."

FOR THE VINAIGRETTE:
2 plum tomatoes, diced
3 tablespoons fresh citrus juice (lemon, lime, orange, grapefruit, or a combination)
2 tablespoons extra virgin olive oil
⅛ teaspoon Dijon mustard
1 tablespoon chopped fresh oregano or thyme
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons chopped fresh cilantro
Salt and freshly ground black pepper
FOR THE POACHED SHRIMP:
1 quart water
3 tablespoons kosher salt, plus more to taste
4 peppercorns
2 bay leaves
1 pound shrimp, peeled and deveined
1 avocado, peeled, pitted, and coarsely chopped

Make the vinaigrette: Combine the tomatoes, citrus juice, oil, mustard, oregano, cilantro, and cilantro in a large bowl. Season with salt and pepper.

Poach the shrimp: In a large saucepan with a lid, combine the water, 1 tablespoon of the salt, the peppercorns, and bay leaves and bring to a boil over high heat. While the water is coming to a boil, prepare an ice bath by emptying a tray of ice cubes into a large bowl and adding the remaining 2 tablespoons salt and enough water to cover.

Add the shrimp to the boiling water, turn off the heat, cover, and let sit for 1 to 2 minutes.

Drain the shrimp in a colander, then transfer to the ice bath. Stir well and let sit until fully cooled, about 5 minutes.

Drain the shrimp thoroughly, shaking the strainer and dabbing the shrimp with a clean paper towel to remove excess water.

Add the shrimp to the bowl with vinaigrette and toss to incorporate. Add the chopped avocado, taste, and add salt and pepper if needed. Serve immediately.

Makes 4 servings
Adapted from source: Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South by Von Diaz. Gainesville: University Press of Florida, 2017. Photo by Cybelle Codish. Reprinted by permission of the University Press of Florida.