Pims Nyt Shrimp Tiles With Cucumber Ajaad Recipes

Steps:

• Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
• Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Steps:

• In a large bowl, whisk together 1/4 cup lime juice, 1 tablespoon olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.
• Make the dressing: In a medium bowl, whisk together the remaining 1/4 cup lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.
• In a large bowl, gently combine the tomatoes and shallot and set aside.
• Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.
• Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using.

Steps:

• In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapeños. Bring to a boil, reduce heat to low and simmer for 15 minutes. Taste it; it should be sweet, sour, salty and a little spicy (in that order). Adjust the flavors as needed. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool. Once cooled, fold in the cucumber, then cover and refrigerate. When ready to serve, garnish with cilantro leaves and chopped peanuts.
• Using a food processor, purée the shrimp, salt and pepper. Sauté a small spoonful of the mixture in a bit of oil to check for seasoning; if needed, add more salt and pepper to the raw mixture.
• Cut the square sheets of spring-roll skins diagonally. In a large wok or skillet, pour in oil to a depth of 2 inches and heat over medium-high heat. Meanwhile, assemble the tiles by spreading a teaspoon of the shrimp mixture evenly over an entire triangle (to the edges). Place a cilantro leaf in the middle, then cover with another triangle, pressing them together firmly to adhere. Repeat until all the filling is used.
• Test the oil by dropping in a piece of spring-roll wrapper. It should immediately puff up. Adjust heat as necessary and fry the tiles, a few at a time, until golden. Use a slotted spoon to transfer to a baking sheet lined with paper towels. Place the tiles on a serving platter, and top each with a bit of ajaad. Serve.

Steps:

• Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
• Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
• When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
• Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
• The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Steps:

• Make a simple syrup: in a small pan, heat sugar and 1 cup water; boil until sugar is melted. Cool. (It keeps in the refrigerator for weeks.)
• In a cocktail shaker, muddle the cucumber. Add the Pimm's, gin, lemon juice and 3/4-ounce simple syrup. Shake.
• Strain into a Collins glass filled with ice. Top with seltzer or sparkling water. Garnish with lemon wedge and mint sprig.

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.