Poached Shrimp, Melon and Frisee Salad Recipe

Name: Poached Shrimp, Melon and Frisee Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small fennel bulbs, thinly sliced; 1 small leek, white and tender green part only, thinly sliced; 3 garlic cloves; 1 teaspoon fennel seeds; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; Finely grated zest and juice of 1 medium orange; 1 cup dry white wine; 3 cups water; Kosher salt; 1 1/2 pounds large shrimp, shelled and deveined; 3 tablespoons extra-virgin olive oil; 1 tablespoon white balsamic vinegar; Piment dEspelette (see Note); 1 1/2 cups finely diced cantaloupe (1/2 pound); 1 1/2 cups finely diced honeydew (1/2 pound); 1 small head of frisee, tender inner leaves only, chopped; 1 tablespoon chopped tarragon

Servings: persons

2 small fennel bulbs, thinly sliced
1 small leek, white and tender green part only, thinly sliced
3 garlic cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
Finely grated zest and juice of 1 medium orange
1 cup dry white wine
3 cups water
Kosher salt
1 1/2 pounds large shrimp, shelled and deveined
3 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Piment dEspelette (see Note)
1 1/2 cups finely diced cantaloupe (1/2 pound)
1 1/2 cups finely diced honeydew (1/2 pound)
1 small head of frisee, tender inner leaves only, chopped
1 tablespoon chopped tarragon

1
In a large saucepan, combine half of the fennel with the leek, garlic, fennel seeds, coriander seeds, black peppercorns, orange zest, orange juice, white wine, water and 2 teaspoons of kosher salt and bring to a boil.
2
Simmer over low heat for 20 minutes.
3
Let cool for 15 minutes.
4
Add the shrimp to the saucepan and cook over low heat until pink and curled, about 5 minutes.
5
Remove from the heat and let the shrimp marinate in the warm liquid for 15 minutes.
6
Using a slotted spoon, transfer the shrimp to a plate.
7
Halve each shrimp lengthwise and refrigerate until cool.
8
Strain the poaching liquid, reserving 1 cup.
9
In a small saucepan, boil the reserved poaching liquid over high heat until reduced to 2 tablespoons, 15 minutes; transfer to a large bowl and whisk in the oil and vinegar.
10
Season with salt and piment d'Espelette.
11
Add the cantaloupe, honeydew, frisee, tarragon, shrimp and the remaining sliced raw fennel.
12
Season the salad with salt and piment d'Espelette, toss gently and serve.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 small fennel bulbs, thinly sliced, 1 small leek, white and tender green part only, thinly sliced, 3 garlic cloves, 1 teaspoon fennel seeds, and more.

Yes, Poached Shrimp, Melon and Frisee Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Shrimp, Melon and Frisee Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions