Creamy Shrimp Salad with Radish and Cucumber is a simple dish to make but comes out elegant. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Gretchen McKay

This recipe is super simple but still quite elegant. Blanching the radishes cuts a bit of the spice, which the piment d’Espelette more than makes up for.


  • 1½ teaspoons olive oil
  • 18 large shrimp, peeled and cleaned
  • ¼ teaspoon piment d’Espelette or cayenne pepper or more to taste
  • 1¼ teaspoons sea salt, divided
  • 20 radishes, trimmed
  • 7 mini-cucumbers or 1½ English cucumbers
  • ½ red onion
  • 20 fresh mint leaves
  • ½ cup Greek yogurt or creme fraiche
  • ½ teaspoon black pepper

Heat large saute pan over medium-high heat and add oil. Add shrimp, piment d’Espelette and ½ teaspoon salt. Saute until just cooked through, about 1½ minutes per side. Remove from heat and allow to cool to room temperature.

Bring medium pot of water to boil and blanch radishes for about 2 minutes. Drain and chill in bowl of ice. Strain radishes and slice them finely.

Slice cucumbers equally finely. Mince onion and mint leaves leaving a few leaves for garnish if desired. Place cucumbers, radishes, onion and mint in medium bowl. Add yogurt or creme fraiche, remaining ¾ teaspoon salt and pepper, and mix well, adding more salt if desired.

When serving, top cucumbers and radishes with the shrimp.

Serves 6 to 8 as an appetizer.

— “Les Marches Francais: Four Seasons of French Dishes From the Paris Markets” by Brian Defehr and Pauline Boldt (Running Press; April 18, 2017; $28)

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