• Elise Risho

Berbere Shrimp Salad


  • 12C water

  • 1 lime

  • 1/2C white wine

  • 1 Bay leaf

  • 1/2t black peppercorn

  • Salt & Pepper

  • 1lb shrimp, peeled, deveined, cut lengthwise

  • Ice-water


  • 1t garlic paste (4:1, garlic: salt, blended smooth)

  • 4T plain yogurt

  • 2t Berberé

  • 1T lemon juice

  • 4T extra virgin olive oil


  • 1C grape tomatoes

  • Salt & Pepper

  • 1/4C extra virgin olive oil

  • 1/4C pine nuts, toasted

  • 1 fennel bulb

  • 4oz mixed lettuce


  1. Bring poaching liquid to heavy rolling boil, (use lid to increase water temp).

  2. Drop shrimp into poaching liquid, stir.

  3. After 30 seconds the shrimp will turn white and curl, remove immediately into ice-water bath for at least 10 minutes.


  1. Puree garlic paste, yogurt, Berberé & lemon juice in blender.

  2. While it’s blending, drizzle in olive oil.


  1. Split grape tomatoes in-half lengthwise, place cut-side up on sheet pan lined with parchment.

  2. Bake in oven at 200° for about 2-4 hours. Check every frequently after 1.5 hours. Look for all the moisture to evaporate, and the tomato to shrink and attach to the parchment.

  3. Remove and let cool.

  4. Peel tomatoes off parchment paper, put in refrigerator container and cover tomatoes in oil. They will be fridge-stable for months.

  5. Split fennel bulb lengthwise.

  6. Rub in oil, sprinkle S&P, then sear both sides on grill or cast iron skillet.

  7. Place in paper bag, let rest for 30 minutes.

  8. Cut bulb against the grain for narrow ribbons.

  9. In large bowl, toss shrimp, dressing, tomatoes, fennel, mixed greens & toasted pine nuts. Arrange on plate, serve immediately.

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