I have been watching Jacques Pépin every time I can catch him on PBS. He has started taking shortcuts and I think if it is good enough for Jacques it is good enough for me. I made his corn soufflé and was inspired by the simplicity of the recipe. Then after poking round I found his Fillet of Sole Riviera with Pico de Gallo, I read the recipe, but then the next day I saw him make it on his show.
He had a condo in Mexico and has developed a love of Mexican food, but he always puts a French touch to it. That is the part I love. I like Mexican food, but as I have told you before I have a strong aversion to cilantro. That keeps me from delving too deeply into that food genre. But, I think I may have mentioned before just recently I discovered I don’t mind cilantro at all when it is cooked. It loses that soapy/metallic taste. That has been a great revelation.
I made his recipe as stated, but left out the cucumbers. I thought cucumbers sounded weird although after watching Jacque prepare it and he said sautéed cucumbers is a common dish in France. He said you can make your own Pico de Gallo, but if you can find good readymade you can use that; he said that is what he does. Hello refrigerator section at Trader Joes!
Then I decided to take his technique, but with shrimp (because I know someone that thinks shrimp should be involved in any fish dish) and use the cucumbers to show my trust in Jacques. I peeled, cut in half, and ran a spoon down the middle to remove the minimal seeds that Persian cucumbers have.
It goes together so quickly even I was surprised. This dish tastes like restaurant quality. This would be great with angel hair pasta, but I made it with brown rice. When I make brown rice I portion it out and freeze it. Then when I need it, I microwave it fifteen seconds at a time so I can control what is happening. I seldom use my microwave, but like it for this use.
This would make an ideal entertainment recipe. Shrimp takes about three to four minutes to sauté. Remove the shrimp and add the Pico de Gallo. Cook a couple minutes to soften the onion, and then add in the cream and reduce until it thickens, then add the cucumbers. Do not overcook the cucumbers. Jacques said they need to maintain their integrity – meaning, do not cook to mush. When the sauce has reduced add the shrimp back into the sauce.
If you are a cilantro lover add some fresh at the end or some chives if your not, but personally the sauce is so flavorful it stands on its own.
Can’t wait to show this to my shrimp lover. And if you have never heard of sautéed cucumbers, if you doubt me, Google said there are six hundred and nine thousand recipes.
- 5 or 6 shrimp per person
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon salt
- ⅓ cup pico de gallo, store-bought or homemade (recipe follows)
- 1 cup diced (1⁄2-inch) peeled, seeded cucumber
- ⅓ cup heavy cream
- 3 tablespoons chopped fresh chives
- Pico De Gallo
- 1 cup diced (1⁄2-inch) plum tomatoes
- 3 tablespoons chopped mild onion
- 1 tablespoon finely chopped jalapeño pepper
- 1 tablespoon fresh lime juice
- 3 tablespoons coarsely chopped fresh cilantro
- Brush a large nonstick skillet with a little olive oil.
- Place the shrimp in skillet in one layer.
- Cook about 3 minutes – remove and set aside.
- Add the Pico de Gallo. Cook just until onions are softened.
- Add cream and cucumbers. Reduce until thickened.
- Do not overcook the cucumbers.
- Add the shrimp back in to bring it all together.
- Transfer to four warm plates with a serving of pasta or rice.
I’m taking this to
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Laurie’s at Snickerdoodle Create-Bake-Make Link Party
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday