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
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I have a shrimp lover also. I will definitely be making this Madonna. Looks beautiful and easy.
I hope you will make this, it is shockingly easy. Please let me know what your thoughts are if you do. And, as always I love your comments.
I’ve been craving shrimp lately and this recipe ticks all the boxes. Guess what we’re having for dinner tonight? Thank you so much for sharing!
Please let me know your thoughts and any improvements you might make, but I have to tell you I thought it was pretty good.
Thanks for stopping by Lorrie.
I made this for dinner last night and it was truly scrumptious. I did make changes and it was more of a south of France flavour than a Mexican one. I had no jalapeno or cilantro, so I put garlic and basil in the salsa fresca. I used the small Japanese cucumbers and they were really good in this. I’ll be making this again! It was fast to put together.
I am delighted. Funny, I was thinking salsa fresca my next time. I love that it goes together so quickly.
Thanks for coming back and letting me know your thoughts.
Yum! Looks like a masterpiece to me! I love your substitution of the shrimp, that would be my choice too!
Chris, I think you will like this.
I bet you can find those beautiful, big, fat Gulf shrimp pretty easily in your neck of the woods! I’m jealous up here in landlocked Iowa!
Wini, Jacques made this dish with sole, so any white fish would work. I hope you will give it a try.
Jacques Pépin is a great cook! And I’m all for taking shortcuts that work. And BTW, I LOVE sautéed cucumbers! Anyway, this dish looks terrific — tons of flavor and I really like the color. Thanks!
Thanks John. As I poked through the google I noticed you had posted about sautéed cucumbers. 🙂
What a great Shrimp recipe with awesome flavor. I just pinned this one! Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
Come Back Soon
Miz Helen
Congratulations!
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing with us and hope you have a great weekend!
Miz Helen
Your shrimp dish sounds so yummy, Madonna. I have never used cucumbers in a cooked dish, either. Thanks for letting me know that TJ’s makes a good pico de gallo.
Also, your corn soufflé looked scrumptious, too. Thanks for sharing!
Thanks Kitty. The first time I made this I left out the cucumbers because like I said it sounds strange, but it was a nice surprise all around. I hope you will make it and give it a try. Oh, and give the salsa verde a try. Good over pork chops or chicken. If you try it let me know your thoughts.
Oh, and I hope you are doing well. 🙂