Olive oil poached shrimp & Avo, cucumber, lime & pepper salad

From Avery & her Mom Annamae Kiser


  • 1/8 cup coriander, ground
  • 1T chili flakes
  • 1 bottle olive oil
  • 1T cornstarch
  • 1 cup water
  • Salt to taste
  • 1 lime
  • 1 1/2 oz sugar
  • 4 oz lime syrup
  • 1 English cucumber
  • 1 Poblano
  • 1T cilantro
  • 1t olive oil
  • 1 naval orange
  • 1 Meyer lemon
  • 1T sherry vinegar
  • 1 vine ripened tomato
  • 15 shrimp, peeled, deveined
  • 1 ripe avocado


  1. Coriander Mix Preparation:
  2. In a hot pan, toast > coriander and chili flakes until fragrant. Add oil and bring until hot to the touch. Let steep for 10 minutes. Strain through cheese cloth; return to pan. In a small bowl, mix cornstarch and 1 teaspoon water. Add mix to pan and 1 teaspoon salt; heat until thickened and the starch is cooked out. Pass through a chinois and cool.
  3. Lime Syrup Preparation:
  4. Brunoise peel of one lime. Bring to boil in a strainer twice from cold. Make a simple syrup with remaining water and 1 cup sugar. Add lime zest and syrup; bring to a boil. Cool in liquid then strain.
  5. Salad Preparation:
  6. Brunoise 1/3 of the English cucumber, skin included. Over a high burner, lightly char the Poblano. Immediately remove from heat; peel and seed. Using only bright green sections, brunoise Poblano. Mince 2 tablespoons of washed and dried cilantro leaves. Squeeze 1/2 lime over, salt to taste and 1/2 teaspoon olive oil.
  7. Citrus-Marinated Tomato Preparation:
  8. Juice 1/2 orange and one Meyer lemon. Mix in sherry vinegar. Zest 1 tablespoon lemon into juice, then salt to taste. Slice tomato into thin wedges and marinate in juice.
  9. Shrimp Preparation: Over low heat, warm remaining oil. Season shrimp and add to oil (oil should not shimmer). As shrimp begins to cook and become firm, flip over so it cooks evenly. When cooked, trim base of shrimp so it sits flat. Thinly slice avocado and shingle.
  10. To Plate: Brush small amount of lime syrup onto plate. Top half of it with the avocado. On the other side, place shrimp. Place a dollop of coriander mix along side of plate. On the opposite side of the shrimp, make a small line of salad, draining any juice. Pull one piece of tomato from marinade and place on avocado, leaning against shrimp. Drizzle marinate onto the shrimp.