Saffron Shrimp with Cucumbers & Almond-Caper Sauce
Say hello to a festive serving of holiday Big Salad Energy!
Ready for something lighter ‘n’ brighter post-Thanksgiving feasting? After a long weekend of rich foods, I’m always craving flavors that fall at the opposite end of the spectrum from stuffing, mashed potatoes, and turkey—something fresh with lots of tangy verdancy. This fragrant shrimp and cucumber salad—inspired by an Instagram post from Hart’s in Brooklyn where the caption simply read, “Louisiana shrimp with saffron, cilantro, and almonds”—fills the bill, and then some. Not to mention, it’s a pretty stunning dish for any holiday buffet or dinner party!
The sauce draws inspiration from Italian salsa verde, French sauce verte, and Argentinian chimichurri, relying on a heavy dose of herbs—cilantro, parsley, and dill—garlic, olive oil, and an acid (lemon juice and red wine vinegar, in this case). Plus, a flavorful supporting cast of ingredients add plenty of zip and zing. Lemon zest brings extra sunny vibrancy, green chilies deliver a kiss of heat, while capers lend pops of brininess, and chopped almonds round everything out with a bit of roasty-toasty crunch.
And, while I love salads, these shrimp and the sauce are wonderful as a stand-alone bite. Pile the shrimp on a platter and serve alongside a bowl of the almond-caper sauce for dipping, as you would a classic shrimp cocktail platter. The sauce is also a great partner for a variety of delights from the sea—clams, mussels, oysters, lobster, crab—and makes a welcome addition to a seafood tower. This recipe is for paid subscribers.
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