Recipe: chilled Maine shrimp

FOX25, myfoxboston.com - The 11th annual Chefs Cooking for Hope is a culinary extravaganza that will benefit Dana-Farber Cancer Institute and help fight cancer.

Tom Berry, of Temple Bar in Cambridge, will serve as the event’s honorary chair. He joined the FOX25 Morning News recently with one of his signature specialties, Chilled Maine Shrimp with Quinoa Tabouli and Green Chili Cream.

Recipe:

Maine Shrimp:
2# Fresh Maine shrimp, peeled
Kosher Salt
2 tbsp virgin olive oil
2 tbsp finely chopped chives

Bring three quarts of lightly salted water to a boil. Rinse the shrimp in cold water and place in a heat proof container large enough to hold the three quarts of water. Remove the water from the heat, wait one minute and pour over the shrimp, stirring immediately. The shrimp should be done in 1-2 minutes, when they have tightened and turned pink. Strain and plunge into ice water for about 2 minutes, until well chilled. Strain the shrimp from the ice water and shake dry. Gently toss the shrimp with the olive oil and chives and serve immediately or store covered for up to two days.

Quinoa Tabouli:
1 cup dry quinoa
1 dry chipotle chili pepper
2 cups fresh plum tomato, small dice
1 cup red onion, small dice
2 tsp garlic, minced
¼ cup cilantro, chopped
¼ cup extra virgin olive oil
¼ cup lime juice, fresh squeezed
½ tsp cumin, ground
½ tsp coriander, ground
Kosher salt and freshly ground black pepper

In a fine mesh strainer, thoroughly rinse the quinoa in cold water. In a small pot, measure 2 cups of cold water, season lightly with salt and add the quinoa and chipotle pepper. Bring to a simmer and cook covered, stirring occasionally for 15-20 minutes. The quinoa is done when little spirals “spring” out and it is tender to chew. Remove the chipotle pepper and strain off any remaining liquid if necessary. Cool the quinoa before continuing.

In a medium bowl, mix the cooled quinoa with the remaining ingredients and season with salt and pepper. Serve immediately or store for up to 3 days.

Green Chili Crema:
1-2 fresh Poblano peppers
Juice of 1/2 lime
1 garlic clove
1 cup sour cream
Kosher salt

Roast the chili peppers over an open flame or in a hot oven until charred on the outside, cover and cool. Remove the seeds and skin from the peppers by scraping with a knife. Add the lime juice, garlic clove, sour cream and peppers to a blender and puree smoothly, seasoning with salt.

Plating:
Serve the chilled shrimp on a bed of tabouli and drizzle with the green chili cream. Garnish with Cilantro leaves and lime wedges. Serves 3-4 as an appetizer or light lunch.