Camille Korenek, MAg, RDN, LD
Van Zile Dining Unit Director
Kansas State University
Shrimp makes for a festive presentation at Kansas State University, where Camille Korenek offers up the seafood on rafts of cucumber. An Asian-accented marinade flavors the shrimp, watermelon balls make a juicy garnish and the watermelon rind is transformed into an accompanying slaw.
½ cup rice vinegar
2 tbsp. + 2 tsp. toasted sesame oil
2 tsp. sugar
3/4 tsp. red pepper flakes
12 oz. raw shrimp, peeled and deveined
1/3 large watermelon
2 tbsp. salt
1 tbsp. black sesame seeds
1. In medium bowl, combine vinegar, sesame oil, sugar and red pepper flakes. Divide marinade in thirds, using ¼ cup for rind slaw, ¼ cup for shrimp and remainder to brush on garnishes.
2. Marinate shrimp for 2 hours in the refrigerator; drain in colander. Broil shrimp for 5 minutes or until they turn pink; chill.
3. Scoop out flesh from watermelon and reserve for garnishes. Cut rind into 2-inch chunks of long strips. Slice 12 ounces of rind paper-thin on mandolin. Mix salt with thinly sliced rind and let stand for 10 minutes.
4. Rinse salt off rind and drain in colander. In bowl, mix drained rind with ¼ cup marinade. Refrigerate at least 30 minutes.
5. Cut ends off cucumbers and scallop edges. Thickly slice cucumbers into 24 rounds.
6. To assemble, place a cucumber slice on plate; top with ½ ounce slaw and sprinkle with black sesame seeds. Top each crudité with a cooked shrimp; brush with more of marinade. Garnish plate with watermelon balls.
Photo courtesy of Watermelon Promotion Board