[Editor's Note: This recipe appeared in the Fall, 2004 issue of SpiceLines Newsletter. To see our interview with Tabla chef Floyd Cardoz, please go here. To see the entire black pepper issue, click here.]
This black pepper-spiked shrimp and watermelon salad from Floyd Cardoz,
chef at New York's Tabla restaurant, is spicy and refreshing at the same time.
On torrid summer evenings, a slice of chilled watermelon, dripping with luscious juice, is nearly as cooling as an Arctic breeze. In India, where they know a thing or two about beating the heat, ripe melon is often eaten with a sprinkling of freshly ground black pepper. Those fiery nuggets not only enhance the sweetness of the fruit, but paradoxically, by stoking inner flames, also help the body cool down.
Tabla chef Floyd Cardoz takes off on this idea by marinating jumbo shrimp overnight in a pungent black pepper-coriander seed paste. The spicy, sauteed shrimp are then combined with sweet watermelon, aromatic mint and cilantro, tangy lime juice and salty capers in a dressing spiked with ginger, a green chili and more black pepper. All that pepper intensifies the layers of vivid flavor--and might even drop the mercury a degree or two.
To serve 4 as an appetizer
Ingredients for the shrimp:
8 jumbo shrimp (or 16 large shrimp), peeled and de-veined
1 tablespoon black pepper, finely ground
1 tablespoon coriander seed, finely ground
1 tablespoon extra-virgin olive oil
Sea salt
1/4 cup canola oil to cook the shrimp
Method for the shrimp:
1. Combine the ground spices with the extra-virgin olive oil in a medium bowl.
2. Toss shrimp in the spice paste. Cover and refrigerate for 24 hours.
3. Remove shrimp from the marinade, wipe away excess and season with sea salt.
4. Heat a cast iron skillet over medium-high heat for one minute. Add the oil and heat until shimmering. Carefully place seasoned shrimp in the pan and cook until crisp, about 2-3 minutes per side. Drain shrimp on rack or on paper towels.
Ingredients for the salad:
Chat masala to taste (available at Indian and Asian groceries)
Black pepper to taste
1 teaspoon peeled and minced fresh ginger root
1 hot chili pepper, seeds removed, minced fine
2 limes, one zested and cut into segments, the other squeezed for juice
2 tablespoons extra virgin olive oil
3 cups diced watermelon, seeds removed
2 sprigs mint
1 sprig cilantro
1/4 cup thinly sliced breakfast radish (or any mild tasting radish)
Method for the salad:
1. Combine lime zest, lime juice, ginger, chili, chat masala, black pepper and extra virgin olive oil in a medium bowl.
2. Combine the watermelon, radishes, lime segments, mint, and cilantro in a separate bowl.
3. Just before serving, dress the salad by slowly pouring the juice mix over the vegetables and herbs.
For the garnish:
4 tablespoons salted capers soaked in warm water for 10 minutes, dried and quickly stir fried in one tablespoon of canola oil
To serve:
1. Divide the dressed salad equally among 4 small plates
2. Place 2 jumbo (or 4 large) shrimp on top of each salad.
3. Garnish with fried capers.