The class begins with the salads. “If you start with the cocktail, nothing would get done,” Danielle jokes. “So we’ll do that last.” Emily tosses together Pickled Shrimp Salad, a “grown-up shrimp cocktail.” Fresh dill and a tangy marinade complement the sweet smoothness of lightly poached shrimp, which will be added just before serving to avoid “cooking” it in the marinade.
Pickled Shrimp Salad
8 ounces green beans, ends trimmed, cut in half crosswise
1-1/2 pounds peeled and deveined shrimp
1/2 cup white wine vinegar
2 to 3 shallots, minced
1/4 cup fresh dill, finely chopped
1/4 cup capers
2 tablespoons caper juice
2 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon celery seed
1 teaspoon crushed red pepper
1/2 cup olive oil
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 pint grape tomatoes, halved
1/2 red onion, thinly sliced
Salt and ground black pepper
Fill large saucepan two-thirds full of water. Salt generously; bring to gentle boil.
Fill large bowl with half cold water and half ice. Gently drop green beans into boiling water; cook 30 seconds. Using skimmer or slotted spoon, remove beans; submerge in ice bath.
Gently drop shrimp into boiling water; cook 1 1⁄2 minutes or until opaque. Remove and submerge in ice bath. Remove beans and shrimp from ice bath; pat dry.
In large bowl, whisk together vinegar, shallots, dill, capers, caper juice, lemon juice, garlic, sugar, celery seed, and red pepper. Add olive oil a little at a time, whisking until well combined. Fold beans, shrimp, artichoke hearts, tomatoes, and onion into vinegar-oil dressing. Season with salt and pepper. Serve immediately. Makes 6 to 8 servings.Make-ahead tip: If not immediately using, follow recipe except reserve shrimp and beans until just before serving.