Guess what time it is? It's time for the DG County Fair! Now in it's sixth year, enter your blue-ribbon photos or mouth-watering recipes for a chance to win a gift subscription! Click here here to get all the details, dates and entry rules.
Here's the recipe I mentioned in the other thread. It's from a 2008 Penzey's One magazine, Vol. 3, Issue 2, p. 58, and it looks like the recipe comes from Betty Hudson of Short Pump, VA.
Watermelon Shrimp Salad
1 med.watermelon, formed into balls
1 to 1 1/2 pounds raw shrimp in shell
1 to 2 tablespoons shrimp & crab boil spices
1 4.5 oz. jar small button mushrooms, drained
1 8.25 oz. jar mandarin oranges, drained
2 tablespoons minced green bell pepper
2 tablespooons minced onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
Cooking the Shrimp: In large pot, simmer 2+ quarts water with the shrimp and crab boil spices (in cheesecloth or teaball for easier cleanup). Cover the pot and simmer at least 20 minutes to season the water. Add shrimp and simmer 4-5 minutes for shell-on shrimp, 2-3 minutes if the shells have already been removed. Shrimp is done when it turns pink and barely begins to curl. Peel and devein the shrimp. Don't rinse it, just spread the shrimp out so it cools off and doesn't keep cooking. Chill in the refrigerator.
Assembling the Salad: toss together the chilled shrimp, watermelon balls, mushrooms, oranges, bell pepper, and onion. use a high quality bottled small mushroom; it really adds to the flavor. Raw mushrooms don't work well, because they just turn brown. Whisk together the oil and vinegar and pour over the salad just before serving, as the watermelon starts to let its juices go as soon as the dressing goes on.