Sous Vide Shrimp over Piel de Sapo Melon Salad, Corn–Pluot Salad with Nuoc Cham, and Blistered Padrón Peppers

Sous Vide Poached Shrimp

Gentle, controlled heat keeps large shrimp juicy and evenly cooked without a browned exterior. Cooling them briefly keeps the melon and greens crisp.

Ingredients

• 1 1/2 lb large shrimp, 16–20 count per pound, peeled and deveined, tails left on
• 3/4 tsp fine sea salt
• 1 tbsp extra-virgin olive oil
• 3 strips lime zest, with no white pith

Instructions

1. Heat a sous vide bath to 140°F / 60°C.
2. Pat the shrimp dry and toss with the salt and olive oil. Arrange in a single layer in one or two sous vide bags with the lime zest. Seal gently, avoiding overlapping shrimp.
3. Submerge fully and cook refrigerated, fully thawed shrimp for 30 minutes. They should be pearly and opaque through the thickest part, with a tender, springy texture.
4. Transfer the sealed bags to an ice-water bath for 5–10 minutes to cool the shrimp for immediate serving. Open, discard the zest and cooking liquid, and gently pat the shrimp dry.

Notes

• This low-temperature preparation is not a validated pasteurization process. For higher-risk diners, use conventionally poached shrimp cooked to 145°F / 63°C instead.
• If preparing ahead, chill the sealed bags completely in ice water, refrigerate promptly, and use within 1 day.

Piel de Sapo Melon Salad

Thin slices of sweet melon catch the lime dressing, while cucumber, herbs, and lettuce keep the salad crisp rather than fruit-heavy.

Ingredients

• 1 1/2 lb piel de sapo melon flesh, rind and seeds removed
• 2 Persian cucumbers, thinly sliced
• 4 cups loosely packed torn Little Gem lettuce
• 1 small shallot, thinly sliced
• 1/2 jalapeño, thinly sliced, seeds removed if desired
• 1/2 cup cilantro leaves and tender stems
• 1/4 cup mint leaves, torn
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste

Instructions

1. Cut the melon into broad, thin, bite-size slices, using a mandoline or sharp knife. Refrigerate while preparing the remaining ingredients.
2. Combine the shallot, lime juice, and salt in a large bowl and let stand for 5 minutes. Whisk in the olive oil.
3. Just before serving, add the melon, cucumber, lettuce, jalapeño, cilantro, and mint. Toss gently and taste for salt and lime; the dressing should be bright enough to balance the sweet melon.
4. Transfer to shallow bowls and top with the cooled shrimp.

Notes

• Dry the lettuce and herbs thoroughly, and dress only at serving time to avoid a watery salad.

Lime Nuoc Cham

Fish sauce supplies savory depth against sweet corn and stone fruit. Lime, chile, and a little honey keep the dressing sharp and balanced.

Ingredients

• 3 tbsp fresh lime juice
• 2 tbsp gluten-free fish sauce
• 2 tbsp water
• 2 tsp honey
• 1 small clove garlic, finely grated
• 1/2 red Thai chile, finely sliced, or to taste

Instructions

1. Stir the lime juice, fish sauce, water, and honey until the honey dissolves.
2. Add the garlic and chile. Let stand for 10 minutes.
3. Taste with a piece of corn or pluot. Adjust with a little water if too salty, lime if too sweet, or a few drops of honey if sharply acidic.

Notes

• Start with less chile if serving alongside hot Padrón peppers.

Charred Corn and Pluot Salad

Briefly charring the corn adds a savory edge without sacrificing its snap. Firm-ripe pluots provide tart juice and enough structure to hold up to the dressing.

Ingredients

• 4 ears sweet corn, husked
• 1 tsp avocado oil
• 3 medium firm-ripe pluots, pitted and cut into bite-size wedges
• 1/2 cup cilantro leaves and tender stems
• 1/4 cup mint leaves, torn
• 1 small shallot, thinly sliced
• 1/3 cup prepared lime nuoc cham, plus more to taste

Instructions

1. Heat a grill or broiler to high. Rub the corn lightly with avocado oil.
2. Grill for 8–12 minutes, turning frequently, until bright yellow with scattered dark spots. Alternatively, broil on a rimmed sheet pan, turning as each side colors.
3. Let cool until comfortable to handle, then cut the kernels from the cobs, keeping a few small clusters intact.
4. Toss the cooled corn with the pluots, shallot, and 1/3 cup nuoc cham. Fold in the cilantro and mint immediately before serving.
5. Taste and add more nuoc cham as needed. Serve juicy but not submerged in dressing.

Notes

• Let the corn cool before adding the fruit and herbs so the pluots stay firm and the herbs stay green.

Blistered Padrón Peppers

A very hot pan blisters the skins before the peppers collapse. Flaky salt and a little lime finish their grassy, occasionally spicy flavor.

Ingredients

• 12 oz Padrón peppers
• 1 1/2 tbsp avocado oil
• 1/2 tsp flaky sea salt, or to taste
• 1/2 lime, cut into wedges

Instructions

1. Wash the peppers and dry completely, leaving the stems attached.
2. Heat a large cast-iron skillet over medium-high to high heat. Add the avocado oil, then the peppers in a single layer, working in batches if necessary.
3. Cook for 6–8 minutes, turning every minute or two, until blistered in patches and slightly softened but not collapsed.
4. Transfer to a serving dish, sprinkle with flaky salt, and squeeze over a little lime. Serve immediately.

Notes

• Padrón heat varies; warn diners that an occasional pepper may be quite hot.

Overall Timing / Workflow

The shrimp and corn can cool while the salads are prepared. Cooking the peppers last puts the only hot component on the table at its best.

Instructions

1. 0:00 — Heat the sous vide bath and grill or broiler. Clean and season the shrimp.
2. 0:10 — Start the shrimp in the water bath. Make the nuoc cham and char the corn.
3. 0:20 — Cool the corn. Slice the melon, cucumbers, shallots, chile, and pluots; wash and dry the greens and herbs.
4. 0:40 — Cool the shrimp in ice water. Prepare the melon dressing and heat the pepper skillet.
5. 0:45 — Blister the peppers. Toss the corn–pluot salad, then dress the melon salad and arrange the shrimp.
6. 0:55 — Serve both salads with the hot peppers and remaining nuoc cham alongside.

Plating

Separate shallow dishes keep the two salads distinct and make the peppers easy to share.

Instructions

1. Divide the melon salad among four shallow bowls, lifting it from the dressing rather than pouring in all the liquid.
2. Arrange the shrimp over the melon and greens, leaving the herbs and thin melon slices visible.
3. Spoon the corn–pluot salad into a separate shallow serving bowl. Set the hot Padrón peppers alongside with lime wedges and a small bowl of remaining nuoc cham.

Leftover Path

Keeping wet dressings away from delicate produce preserves texture. The shrimp are best enjoyed cold rather than reheated.

Instructions

1. Refrigerate leftovers promptly, within 2 hours of serving. Store shrimp, salads, peppers, and extra dressing separately where possible.
2. Use the shrimp within 1 day. Serve cold with reserved undressed melon and cucumber or fresh greens.
3. Eat dressed melon salad the same day for best texture; refrigerate and use dressed corn–pluot salad within 1 day.
4. Rewarm peppers briefly in a hot dry skillet, or chop them into the leftover corn salad. Refrigerate unused nuoc cham and use within 3 days.