Shrimp with Papaya, Watermelon, and Peanut Cream
Appetizers • Author's
Description
A vibrant composition by chef John Smith from the restaurant 'Seafood Delight.' Not quite an appetizer, not exactly a salad—this dish deserves the term bouquet, as the bright red slices of watermelon beautifully complement the orange papaya, fresh greens, and the crimson shrimp, seared to perfection. A thick and creamy peanut sauce ties all the diverse elements together, adding heartiness to the dish, or as chefs say, body. This recipe isn't budget-friendly, especially since papaya and watermelon have different peak seasons; when affordable watermelons become available, papayas will be quite pricey. But if you want to impress, save this recipe for a special occasion.
Ingredients
- Shrimp 5 oz
- Tomatoes 0 oz
- Cucumbers 0 oz
- Spanish onions 0 oz
- Cilantro 0 oz
- Avocado 0 oz
- Papaya flesh 5 oz
- Watermelon 0 oz
- Mixed salad greens 0 oz
- Vegetable Oil 0 fl oz
- Tamarind Paste 0 oz
- Meyer Lemon Juice 0 oz
- Roasted Peanuts 0 oz
- Coconut Milk 5 fl oz
- Sugar 1 tablespoon
- Salt ½ spoons
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Prepare a peanut cream. Combine roasted peanuts, coconut milk, sugar, and salt. Blend until smooth.
Step 2
Transfer the resulting mixture to a saucepan and simmer, stirring, until it thickens.
Step 3
Prepare the curry sauce. Combine vegetable oil, curry paste, and lemon juice.
Step 4
Bring to a boil, cook for 30 seconds, remove from heat, and strain through cheesecloth or a fine sieve.
Step 5
Grill the shrimp or sauté them in a well-heated skillet until cooked through, about 7–10 minutes.
Step 6
Peel the papaya and cut it into large pieces. Similarly, cut the watermelon, avocado, tomatoes, and cucumbers.
Step 7
Cut the onion into thin strips.
Step 8
Chop the cilantro leaves.
Step 9
Place the peanut cream onto a plate.
Step 10
Toss the chopped vegetables, salad, cilantro, watermelon, shrimp, avocado, and papaya with curry sauce. Layer it over the cream.
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