Melon & Shrimp
All chefs have a signature dish. This is mine. Simple, elegant, full of flavor, highly nutritious, colorful, and easy to make, it’s everything I stand for as a chef in one dish. I’ve been making this recipe for a decade, ever since I returned from teaching in Singapore. I ate something similar using fresh crab meat and lychees. When I got back home and toured the local store, I changed the recipe to what I could find on that day. Lychees became melon and the crab meat became shrimp. It worked. I love this variation. My boys love this dish. Every time I’m invited to a party, I take this dish. In 10 years no one has disliked it, unless they never told me. The flavors marry well together. I love it chilled and served on a warm summer day. Give it a try, and see for yourself if you think it’s as fabulous as I do.
Melon & Shrimp
Serves 4
Ingredients:
1 teaspoon garlic, peeled and crushed
1 tablespoon organic honey
2 teaspoons low sodium nam pla (Thai fish sauce)
1 lemon, juice and zest of
1 lime, juice and zest of
1 red Thai chili, minced
6 cups cantaloupe melon, peeled and chopped into 1inch dice
1 tablespoon freshly chopped cilantro
1 tablespoon freshly chopped mint leaves
2 cups shrimp, cooked shell off
1 tablespoon raw almonds, lightly chopped (optional)
How to make:
In a large bowl, combine the garlic, honey, nam pla, lemon juice, zest, lime juice, zest, chilies and melon, then sprinkle over the chopped herbs, stir well to combine. Cover with plastic wrap and place in the fridge for the flavors to infuse, 1 hour.
Remove from the fridge and fold in the shrimp and almonds. Spoon into four bowls or cocktail glasses and serve