Colors in Cuisine comes in different appetizing shades, I don’t have to explain that. When I tumbled on to this recipe from Cooking Light Magazine, I instantly wanted to make it because I imagined it would be delicious just from how it looked on the photograph. It didn’t take me long to contemplate on it and I collected the ingredients (as closely as I could anyway) in our local grocer and the picture on top was what I came up with.
May I say to you, that this one tasted even better and was easier to make than how I thought it would an below is how I made the Salad, with my own spin added to it. here’s hoping you won’t be disappointed once you try it.
Shrimp Pasta Radish Salad
4 ounces small shell pasta
1 cup – medium shrimp (peeled)
1 cup – cooked peas
1 cup thinly sliced radish
1/3rd cup buttermilk
1/4th cup mayo
1 spoonful of dill
2 tablespoons of white onions
1 teaspoon of finely chopped garlic
1 teaspoon of lemon zest fresh
1 spoonful of lemon juice fresh
Freshly grated Parmigiano Reggiano – quantity as desired
Boil pasta – while waiting to complete, start with slicing the radishes (Use a potato peeler to get uniformly thin radish slices) then place in a cup. Place peeled shrimp in a separate cup, place cooked peas in another cup
2-4 minutes before the pasta gets cooked to desired consistency, add the shrimp and peas; then, drain all these on a strainer and run cold water on the mixture; allow to rest.
On the Salad bowl, add the dressing ingredients of : mayo, buttermilk, lemon juice, lemon zest, dill, onions and garlic and fold the mixture altogether. Then add the drained pasta, shrimps, pea – add the radish then mix. After all ingredients are mixed altogether, chill for 1 – 2 hours before serving. Then add freshly grated Parmigiano Reggiano as much as desired before serving.
Tip: You may slice the radish ahead of time before boiling pasta as this is time consuming
Jaleo brags about being the first ever critically-acclaimed Tapas – Bar in D.C. ; and bragging rights they have. It has been months now since I ventured into the doors of a place that I envisioned some joint in Spain would be and my! the taste of the concentrated flavors of the tapas I had for a brunch there still stimulates my taste buds and palate when the thought occurs to me.
That early afternoon, I had the Manzanas con Hinojo y queso Manchego, made of sliced green apples, fennel salad with Manchego cheese, chives and sherry dressing to start. As the name suggests – this salad had Green apple, sourness, sweetness, roasted-garlic-soaked thin strips of fennel, Spanish olive oil with sherry, chives and a cheese named “Manchego,” which comes from sheep’s milk in La Mancha, Spain. I’ve had Gambas al Ajillo (sauteed garlic shrimp) as well but, to this day, I long for Manchego cheese with the impatience of a child longing for dessert while the parent force-feeds the vegetables. In every Spanish, Latin-American joint I have ventured in since that day, I have been searching for that melange in my mouth, like how I tasted it then, perhaps like how a flower needs the rain, but the pursuits have come up short.
I have been to 2 other supposedly acclaimed Tapas spots now in cities other than D.C. but still remain on the quest for it. Will I find it again other than in Jaleo? or like Alonso Quixano de La Mancha will it just be a dream… the impossible dream?