Kitchen Talk: Kelly English
Restaurant Iris chef Kelly English puts the finishing touches on a shrimp, avocado and tomato salad on Monday, May 13, 2019. (Patrick Lantrip/Daily Memphian)
Kelly English likes shrimp and likes summer tomatoes. I remember the old days at Restaurant Iris when I’d have to wait for the tomatoes to come in to get the amberjack with café harissa that was a favorite dish. He’d only use tomatoes when they were in season, and we’re just a few weeks away from harvesting local ones.
For today’s Kitchen Talk, English combines shrimp, tomatoes and avocados for a quick dish that could be an appetizer or a main dish, depending on how much you serve.
He shows us how to make it two ways: homestyle and restaurant style. Plain or pricey. Or, as he pointed out later, The Second Line or Restaurant Iris.
Whether you slice the tomato and make a Napoleon or dice it and put it in a bowl, you’ll eat every summery bite of this easy dish.
We started with poached shrimp. To poach yours, bring them to a gentle simmer in seasoned water and cook just until done, about 3-5 minutes. Don’t plunge them in ice water to stop the cooking, because you’re washing away the flavor. Just refrigerate until cool.
Shrimp, Tomato and Avocado SaladIngredientsDirectionsStir together dressing ingredients and toss with shrimp; set aside. Prepare vinaigrette and set aside. To make a Napoleon, slice three thick slices of tomato and season with salt and pepper. Place one on plate and top with 4-5 shrimp, then another slice of tomato and another 4-5 shrimp. Add third slice of tomato, fan avocado across the top and sprinkle green onion and tarragon sprigs on top. Drizzle with vinaigrette. For a home-style dish, dice a big tomato, put in serving bowl and season with salt and pepper. Put shrimp on top, add avocado, green onion and tarragon, then drizzle with vinaigrette. This makes 2 meals or 4-6 appetizer portions. |
Source: Kelly English
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Kelly English Kitchen Talk Shrimp Tomato and Avocado SaladJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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