Recipes Ingredients Seafood Recipes Shrimp Recipes Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions 3.2 (11) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Yunhee Kim Prep Time: 25 mins Total Time: 30 mins Servings: 2 Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish. Ingredients 1 piece (3 ½ inches) peeled fresh ginger 1 tablespoon whole black peppercorns 5 tablespoons fresh lemon juice, divided (from 2 lemons) ¾ pound (about 12) large whole unpeeled shrimp 1 teaspoon fish sauce 1 tablespoon extra-virgin olive oil 1 piece (5 ounces) honeydew, rind removed, thinly sliced lengthwise 3 radishes, thinly shaved on a mandoline (½ cup) 2 large scallions, thinly sliced on the bias (3 tablespoons) 2 ounces jicama, peeled and thinly shaved on a mandoline (½ cup) Coarsely ground pepper Directions Finely grate enough ginger to yield 1/2 teaspoon; set aside. Cut remaining ginger into 1/4-inch slices. Bring 5 cups water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally. Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions. Print